Salted Toffee Chocolate Chip Cookies
These cookies will wake up your taste buds. For those who love a sweet-salty mix, this is the perfect treat. They are so soft and gooey; you’ll have a hard time walking away from the tray.
- 3/4 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup white sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/2 tsp cornstarch
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups toffee bits
- coarse sea salt
In a large mixing bowl, cream together the butter, brown sugar, and white sugar. Mix until the sugar is smooth and there’s no clumps. Then, add the eggs and vanilla extract. Mix until just smooth. Do not over-mix!
Slowly add in the flour, baking powder, cornstarch, and salt. Mix until it’s smooth and there are no clumps.
Stir in the toffee bits and chocolate chips. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F. Butter a baking sheet, or line with parchment paper.
Scoop out medium sized balls and place on the baking sheet. Leave about 2 inches between each cookie.
Bake for about 8-10 minutes. It’s okay if the dough looks a little under-baked when you take them out, you don’t want to overcook these cookies.
While still warm, sprinkle a pinch of coarse ground sea salt on top of each cookie.
You don't have to refrigerate the dough beforehand, however I've tried it both ways, and a chilled dough makes a softer more gooey cookie.