Dark Chocolate Toffee Cookies
YIELDS: ~24 COOKIES
INGREDIENTS:
1 ⅕ cups (about 1¼ cups) toffee bits
1¼ cups salted butter (2½ sticks)
1½ cups brown sugar
⅗ cup (a little over ½ cup) white sugar
1 large egg + 1 large egg yolk
1½ tsp bourbon (optional)
½ Tbsp vanilla paste (or 1½ tsp vanilla extract)
METHOD:
• Preheat oven to 350°F.
• Cream butter and sugars together in a mixer for about 2–3 minutes on medium speed until light and fluffy.
• Add eggs (egg + yolk) one at a time, mixing well after each addition. Stir in vanilla and bourbon.
• Whisk dry ingredients (flour, cornstarch, baking soda, baking powder, salt) in a separate bowl.
• Combine dry mixture with wet ingredients until almost fully mixed.
• Fold in toffee bits and dark chocolate chunks.
* contains gluten and dairy
3⅔ cups all-purpose flour
1½ tsp cornstarch
1 tsp baking soda
¼ tsp baking powder
¾ Tbsp (2¼ tsp) flaky salt
1½ cups dark chocolate chunks or chips
• Scoop dough with a 2 oz scoop (or about 2 tablespoons each) and chill or freeze at least 1 hour (overnight if possible).
• Bake on a parchment-lined sheet, spacing cookies 3–4 inches apart.
• Bake for 10–12 minutes, turning the tray halfway through.
• Cookies should be golden at the edges and just set in the center.
• Cool on the pan for 5 minutes, then transfer to a rack.