Oh man, these cookies are ridiculous. I’m a sucker for any chocolate chip cookie, but this is almost too much. I swapped the semi-sweet for milk chocolate, added toffee bits and a generous dusting of sea salt. The result was seriously dangerous. Don’t say I didn’t warn you.
Salted Toffee & Milk Chocolate Chip Cookies
Makes approximately 12 cookies
1 stick butter, softened
3/4 cup brown sugar
1 tbsp vanilla
1 cup + 2 tbsp all-purpose flour
1 tsp sea salt + extra for sprinkling
1/2 tsp baking soda
1 (12 oz) bar milk chocolate, roughly chopped
toffee shards (see below)
1/4 cup sugar
1/4 cup butter
1/2 tsp vanilla
to make the toffee; Melt the butter in a small saucepan, add the sugar and vanilla stirring until the sugar dissolves and the mixture turns caramel colored. take off heat immediately and spread mixture onto a parchment lined tray. Pop it into the freezer for a few minutes to harden. Once cooled, break into small pieces for the cookies.
to make the cookies; Preheat the oven to 375 F. In the bowl of a mixer, cream the butter and sugar together, once it’s fluffy, add the egg and the vanilla, mix til combined. In a large bowl, stir together the flour, the sea salt, and baking soda. Add the dry ingredients to the wet ingredients, beating just to combine. Stir in chocolate and toffee until evenly distributed. Use a tablespoon to scoop even-sized balls of dough onto a nonstick or prepared tray, place them at least 1 1/2” apart. Flatten the balls into disks and sprinkle with the sea salt. Bake for about 10 minutes until the edges are showing golden brown. Let cool on a wire rack. You can store them for a few days in an airtight container if needed. They didn’t last long around here!