Chocolate Toffee Cookies
Lovers of chocolate and toffee fiends alike, get excited because this toffee chocolate cookie recipe will make you want to eat the whole batch yourself. Coming from Red Gate Bakery, a popular spot in New York City’s East Village, it’s a simpler recipe than you might think, and having an electric mixer makes it a whole lot easier. Greg Rales, the owner of the cute bakery, had been a baking fanatic his whole life, and now he’s sharing this delicious secret so you can enjoy his spin on the classic chocolate chip cookie in the comfort of your own home.
- 2 sticks unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chocolate-covered toffee bar (Trader Joe’s makes a great candy), chopped
- 1 cup chopped bittersweet chocolate
- Flaky sea salt, for sprinkling
1Preheat oven to 350 degrees F.
2Whisk together flour, baking soda, and salt. Set aside.
3Cream together both sugars with the butter until light and fluffy, 3-5 minutes. Your arms will thank you if you don’t have an electric mixer! You’re looking for a noticeably lighter, creamy result, where sugar has nearly dissolved.
4Add eggs, one at a time, making sure to scrape down the sides between each addition.
5Add all of the dry ingredients and mix just to combine. Fold in both chopped toffee and chocolate.
6Using a 4-oz scoop, scoop mounds of dough onto a baking tray, at least two inches apart. Sprinkle with flaky salt.
7Bake for 15 minutes, rotating pan top to bottom and front to back halfway through. If you, like me, are into crinkly edges, rap the pan against the rack in the oven during rotation to deflate the centers and create ripples toward the edge of each cookie.
Photograph courtesy of Rachel Vanni
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