Occasionally, a rainy afternoon will make its way into my very warm summer. On those days, I want nothing more than to stay in and inevitably develop a sweet tooth born out of boredom and laziness. I don’t like to be bitter about it.
I usually end up at work though, and I have to carry my sweet tooth with me. Most days, I’m not picky as long as it fills my sugar hunger, but sometimes I need a really special cookie to do the job. This, my chocolate toffee cookie, is it – I think this might be my cookie soul mate. It’s one of those cookie recipes that I never mind repeating, because it tastes so damn good.
I’ve actually brought several batches to the office and they are typically gone within the hour. They are incredibly addictive and I dare you to have just one. These are a crowd pleaser since they’re nut-free, but are also a sexy upgrade to the plain ole chocolate chip cookie. They’ve got that special toffee goodness.
Leili’s hazelnut buttercrunch toffee gives you easy steps to making the perfect toffee – just go a smidgen lighter in color while cooking to prevent burning in the final process. These cookies will win you a lot of favors. Or you can simply make a bunch and save them for your next rainy day.
Chocolate Toffee Cookies
By W.
Makes about 24-30 cookies
Toffee
½ cup unsalted butter
½ cup granulated sugar
1 tablespoon water
¼ tsp. salt
¼ tsp. baking soda
Cookies
1 cup softened unsalted butter
3 cups all purpose flour
3 teaspoons vanilla extract
1 tsp. salt
1 tsp. baking soda
2 eggs
1 and 1/3 cup brown sugar
2/3 granulated sugar
1 cup dark chocolate discs
1 cup milk chocolate discs
1 cup toffee pieces
Sea salt flakes (optional)
Preheat the oven to 350F and prepare baking sheets – one for toffee and one for cookies.
Follow Leili’s instructions to make the perfect toffee. Use the cold-water test to make sure the toffee is neither too soft nor too chewy. For this particular recipe, I’d recommend going a wee lighter on the color since we’re going to finish this off in the oven; this prevents the toffee from burning.
Let the toffee cool completely and start to break them up into bite-size pieces. Be careful, they’re sharp and those delicious buggers have cut my hand before. You’ll have some toffee left over for your own recreational uses. Use them wisely.
Now, grab a bowl and add flour, salt, and baking soda. Use a whisk to make sure the dry ingredients are mixed thoroughly and the flour gets lightly sifted.
Next, combine butter, vanilla, and sugars – use the trusty double-fork method to mash them together. Once mixed evenly, crack the eggs in and mix again. Add flour and start to gently fold it all in. As the flour starts to disappear into the dough, add chocolate discs and toffee bits. Keep folding until you’re confident the mixture is evenly distributed.
Refrigerate the cookie dough for about 20 minutes before baking it off. Roll dough into 1½” balls and place onto baking sheet. Give them at least 2 inches apart and sprinkle on some sea salt. Place them in the oven and let them bake for 12-15 minutes, or until they turn golden brown. Another visual cue is the toffee that might start to leak and form a caramelized crunch around the cookie.
Let them cool for at least ten minutes – they will still be gooey and irresistible.