Double Chocolate Toffee Cookies
These double chocolate toffee cookies are rich, fudgy, and packed with homemade buttery toffee and melty pools of semi-sweet chocolate. They have crisp edges, soft, chewy centers, and that oversized bakery-style look that's even better than from a bakery
Ingredients
For the Homemade Toffee
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar packed
- 1/2 teaspoon vanilla bean paste or extract
For the Cookie Dough
- 1 2/3 cups all-purpose flour *See notes below for measuring*
- 1/3 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt Increase to 1 teaspoon if not using flaky sea salt
- 1/2 teaspoon espresso powder optional
- 12 tablespoons unsalted butter melted and cooled
- 1/2 cup + 2 tablespoons light brown sugar packed
- 1/2 cup granulated sugar
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla bean paste or extract
- 100 g semi-sweet chocolate baking wafers or chocolate chips
- 1/2 cup toffee pieces
- Flaky sea salt for the tops, optional
Instructions
Make the Toffee Pieces
- Line a baking sheet with a silicone baking mat or parchment paper.
- In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar and vanilla, and cook for 6–10 minutes, whisking occasionally, until the mixture reaches 295°F (146°C) and has the consistency of melted peanut butter. If the mixture begins to separate at any point, remove the pan from the heat and whisk vigorously until it comes back together.
- Immediately pour the toffee onto the prepared baking sheet and let cool completely, about 30 minutes.
- Once cooled, put it into a ziplock bag and break it into small pieces using a meat mallet or another heavy object.
Make the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- In a large bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until smooth and emulsified.
- Whisk in the egg, egg yolk, and vanilla until combined.
- Fold in the dry ingredients until a few flour streaks remain. Fold in the chocolate wafers and toffee pieces until just combined.
- Cover and refrigerate for 30 minutes.
- Scoop the dough into 2.8-ounce (80 g) portions onto a parchment-lined baking sheet. If needed, move any chocolate wafers or toffee pieces from the bottoms of the dough balls to the tops.
- Cover and refrigerate for 1-2 hours.
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Arrange 5–6 cookies per baking sheet, leaving 2–3 inches between each one.
- Bake one tray at a time for 10–12 minutes, keeping the remaining dough refrigerated while each tray bakes.
- The cookies are done when the edges are set and the centers still look slightly soft.
- Immediately after baking, use a large round cutter or offset spatula to gently scoot the cookies into a more even shape. Press additional toffee pieces into the tops and sprinkle with flaky sea salt, if desired.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
Chill times: You can refrigerate the dough overnight and bake it the next day. They will need 1-2 minutes longer to bake.
