The details
This Salted Toffee Chocolate Chip Cookie is the recipe that started it all. Honed over several years of home baking, I finally perfected what in my mind is the perfect chocolate chip cookie. She’s chewy with crunchy edges, she’s packed with the perfect amount of dark chocolate chips, and she nice and salty to complement the sweetness. This CCC contains more brown sugar than you might normally see, which imparts a distinctly caramelly flavor which I adore. The addition of toffee bits, while optional, just makes this cookie soar. It’s my go-to for any party or gathering, and it might just become yours, too. For everyone who has asked me for this recipe over the years, here you go!
Ingredients & Process
- Use good vanilla extract! That means store-bought Madagascar pure vanilla, or homemade if you’re into that. Here are some vanilla extracts that I routinely use in my baking.
- Cream the butter and sugar VERY thoroughly. Like, 5 minutes. Once properly creamed, the butter and sugar will be noticeably fluffy and lighter in color. This allows the sugar and fat in the butter to emulsify and yields a chewier cookie.
- The toffee bits, though optional, add an amazing salty and buttery crunch which makes this cookie stand out from the rest. Don’t skip them! Your favorite toffee, crushed in a bag with a rolling pin, will work well.
- **New and important tip from my most recent update of this recipe–use slightly cold (AKA not completely room temp) butter when creaming with sugar in the initial step! I found softened butter left on the counter, even when frozen afterwards, led to CCCs with a bit more spread than I like. I like a gooey, thick center, so between chilled and room temp/that goldilocks zone is your way to go!
Similar Recipes
Got a thing for cookies? Try my Salted Browned Butter Cookies! You’ll love the caramelly flavor and perfect chewy middle/crunchy edges texture.
Bake to this music
Salty Toffee Chocolate Chip Cookies
Both sweet and salty, with notes of caramel and toasty browned butter, these chocolate chip cookies have got it all. They are seriously addictive and such a crowd pleaser!
- Total Time: 24 hours 15 minutes
- Yield: approx. 24 cookies
Ingredients
- 1 cup salted butter (2 sticks), room temp
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs, room temp
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp corn starch
- 2 1/4 cup all-purpose flour
- 1 1/2 cup chocolate chips
- 1 cup toffee bits
- flaked sea salt for topping
Instructions
- Cream butter, brown sugar, and granulated sugar on medium-high speed until fluffy and lightened in color, at least 5 minutes.
- Scrape down the mixing bowl and add eggs one at a time until fully incorporated, mixing on medium. Add vanilla extract.
- In a separate large mixing bowl, whisk together flour, baking soda, corn starch, and salt.
- Reduce mixer speed to low and slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips and toffee bits.
- Cover cookie dough well in plastic wrap and chill in the refrigerator overnight, for at least 12 hours. Alternately, you can scoop cookies onto a baking sheet lined with parchment or silpat and freeze for 1 hour. Then, store frozen cookie dough in an airtight bag in the freezer until ready to bake.
- Line a baking sheet with parchment paper or silpat, and scoop cookies into medium-sized balls (approx 2 tablespoons, or a heaping medium cookie scoop). Top with flaked sea salt.
- Bake at 350 degrees for 10-13 minutes until the edges are lightly browned. If baking from frozen, bake for 12-15 minutes.
- Place cookies on a cooling rack and top with more flaked sea salt. Voila!
Notes
- Toffee bits are optional, but highly recommended! I like to use Heath Bits O’ Brickle, but your favorite toffee bar smashed into small pieces would work as well.
- I like to use 60-70% cocoa chocolate chips for these cookies.
- These cookies keep well frozen for about a month, at room temp for 1 week.
- Prep Time: 24 hours
- Cook Time: 15 minutes
- Category: cookies, desserts
Keywords: cookies, desserts, chocolate chip cookies