Description
Delicious chocolate toffee cookies with a perfect balance of sweetness and crunch.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup toffee bits
- 2 cups semisweet chocolate chips
- 1 teaspoon coconut oil
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix just until the dough comes together.
- Fold in the toffee bits evenly throughout the dough.
- Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the semisweet chocolate chips with the coconut oil in short intervals, stirring until smooth.
- Dip half of each cooled cookie into the melted chocolate, then place on parchment paper.
- Sprinkle with flaky sea salt while the chocolate is still wet.
- Let the chocolate set completely before serving or storing.
Notes
- Ensure the butter is softened for better mixing.
- For a chewier texture, do not overbake the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg