Salted Dark Chocolate Toffee Cookies Recipe

Name: Salted Dark Chocolate Toffee Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 30 cookies
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 16 tablespoons (2 sticks) unsalted butter, at room; 1/2 cup packed dark brown sugar; 1/2 cup light brown sugar; 1/2 cup sugar; 2 eggs; 1 teaspoon water; 1 teaspoon vanilla; 1 1/4 cups dark chocolate chips (such as Guittard Extra Dark Chocolate Chips); 1/4 cup toffee bits (see note); Fleur de sel

I will almost inevitably lose all my teeth one day, given my love of sugar and the fact that the front two have already been replaced after a tragic Fourth Grade handball accident. I'm not that concerned; most everything I love to eat is soft. Soup, soggy cereal, soft fruit. And, perhaps most importantly, at least for my job, cookies dunked in milk.

The trick to good dunking cookies is a firm edge; one that slowly absorbs the milk and softens without disintegrating. These cookies are like that thanks to a combination of dark brown and light brown sugar. The edges get lightly brown and crispier than the middles, meaning you can dunk at will.

By now, almost all of my chocolate chip cookies get a little sprinkle of fleur de sel. Here it works to highlight the combination of dark chocolate and toffee. Why those two? I wanted the satisfying bitter notes of dark chocolate (I used Guittard extra dark chocolate chips) to contrast against the caramel sweetness of toffee. If you can't find toffee bits, simply place a bar of toffee in a Ziplock bag and smash with a rolling pin until it is coarsely ground.

August 2013

Salted Dark Chocolate Toffee Cookies Recipe

Prep 10 mins

Cook 15 mins

Active 10 mins

Cooling Time 5 mins

Total 30 mins

Makes 30 cookies

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2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter
1/2 cup packed dark brown sugar
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon water
1 teaspoon vanilla
1 1/4 cups dark chocolate chips (such as Guittard Extra Dark Chocolate Chips)
1/4 cup toffee bits (see note)
Fleur de sel

Adjust oven rack to upper and lower middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, dark and light brown sugars, and sugar, about 3 minutes. Add eggs and beat until incorporated, then add water and vanilla and beat to combine. Add dry ingredients and beat just until evenly incorporated. Stir in chocolate chips and toffee.
Drop dough with 2 1/2 ounce cookie scoop (or by rounded tablespoon) onto prepared baking sheets. Top each cookie with a sprinkle of fleur de sel. Bake until golden, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Special Equipment

Rimmed baking sheets, parchment paper, stand mixer, cookie scoop

Notes

If you can't find toffee bits, simply place toffee in a zip lock bag and smash with a rolling pin until it is coarsely ground.

Nutrition Facts (per serving)
5249	Calories
281g	Fat
638g	Carbs
51g	Protein

Nutrition Facts
Amount per serving
Calories	5249
% Daily Value*
Total Fat 281g	360%
Saturated Fat 169g	844%
Cholesterol 937mg	312%
Sodium 8380mg	364%
Total Carbohydrate 638g	232%
Dietary Fiber 21g	77%
Total Sugars 417g
Protein 51g
Vitamin C 0mg	1%
Calcium 443mg	34%
Iron 32mg	176%
Potassium 1917mg	41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.