Milk Chocolate Toffee Cookies

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Milk Chocolate Toffee Cookies

Prep Time 2 hours
Cook Time 10 minutes
Course Dessert
Servings 18

Ingredients
  

*For the toffee:*

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 tsp salt

*For the cookies:*

  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 egg yolks
  • 1 1/2 tsp cornstarch
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz milk chocolate baking bar chopped

Instructions
 

*For the toffee:*

  • Line a baking sheet with parchment paper.
  • In a small pot, whisk together 1/2 cup unsalted butter, light brown sugar, and salt over medium heat.
  • Cook, stirring constantly, until the mixture thickens (about 10 minutes) and has a consistency like melted peanut butter.
  • Pour the mixture onto the prepared pan, letting it cool and harden for about 20 minutes.
  • Once cooled and hardened, use a heavy object to crack it into small pieces. Store in an airtight container for up to 1 week.

*For the cookies:*

  • In a stand mixer (or using a hand mixer and a large bowl), beat 3/4 cup unsalted butter, both granulated and brown sugars, and vanilla until pale and fluffy (3-5 minutes).
  • Add in egg yolks and mix on low until just combined.
  • Add in cornstarch, flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
  • Use a spatula to fold in 3/4 cup of chopped chocolate and 1/2 cup of the toffee.
  • Scoop the cookie dough using about 2 tbsp of dough per ball (making 18). Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but up to 24 hours for the best flavor.
  • When ready to bake, bring the dough out to soften a bit and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Place 4-6 dough balls about 2 inches apart on the prepared sheet. Before baking, top with additional chocolate and toffee.
  • Bake for 9-10 minutes, until the edges are just set and golden brown. Don’t overbake!
  • Remove from the oven and let cool on the baking sheets for 3 minutes before transferring to a cookie rack to cool completely.

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