Hi, I am Elise. Today, I’m gonna show you how to make chocolate toffee chip cookie recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Toffee Chip Cookie Recipe
Chocolate Toffee Chip Cookie is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chocolate Toffee Chip Cookie is something which I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we must prepare a few components. You can cook chocolate toffee chip cookie using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Toffee Chip Cookie:
- Prepare 8 tbsp salted butter, room temperature
- Take 2/3 cup packed brown sugar
- Get 1/2 cup cane sugar
- Take 1 1/3 cup ap flour
- Make ready 1 tsp kosher Diamond Crystal salt
- Take 1 tsp instant espresso
- Prepare 1/2 tsp baking soda
- Prepare 1 egg
- Get 1 tsp vanilla
- Get 1 tsp apple cider vinegar
- Take 1 cup chocolate chips
- Prepare 1/2 cup toffee bits
- Take Fine sea salt to finish
Steps to make Chocolate Toffee Chip Cookie:
- Add flour, salt, espresso, and baking soda. Whisk, set aside.
- Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed.
- Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing.
- Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.)
- Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container.
- Refrigerate for 24 hours.
- Remove from refrigerator, and bring dough to room temperature, about an hour.
- Preheat oven to 365º and line a half-sheet pan with parchment.
- Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tdown until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each.
- Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.)
So that’s going to wrap this up for this distinctive dish chocolate toffee chip cookie recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
