Brown Butter Toffee Chocolate Chip Cookies
This is a toffee version of my Brown Butter Chocolate Chip Cookies. The addition of the toffee bits adds a rich and buttery caramel flavor to them. Making them even more ooey gooey and delicious! The perfect cookie to satisfy your cravings.
Servings : about 12 large cookies
Prep Time : 20 minutes + chill time
Bake Time : 12 minutes
Ingredients
2 ¼ cups (315g) 1:1 gluten-free flour, See Recipe Notes
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) unsalted butter, brown half
1 cup (220g) dark brown sugar, packed
1/2 cup (100g) granulated cane sugar
1 teaspoon honey
1 teaspoon espresso powder, optional
2 teaspoons vanilla bean paste or extract
1 teaspoon apple cider vinegar
1 large egg + 2 egg yolks, room temperature
2 cups chopped chocolate, See Recipe Notes
1/2 cup heath toffee bits
Directions
In a small saucepan over medium-low heat, brown 1/2 cup of the unsalted butter. Then, add it to a heat safe bowl with the remaining 1/2 cup of butter and stir until melted together. Set it aside to cool completely before using.
In a medium bowl, mix the gluten-free flour, baking soda and the salt. Set aside.
In a large bowl whisk together the cooled butter, both sugars, espresso powder, honey, vanilla and the vinegar until it resembles a smooth thick paste. Whisk in the eggs until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the chopped chocolate and the toffee bits. Be careful not to over mix the dough.
Cover bowl tightly with plastic wrap and then foil. Let the cookie dough rest in the refrigerator for at least 6 hours or up to overnight. For optimal flavor, overnight chilling is highly recommended.
When you are ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Let the dough sit out on the counter while the oven preheats to make it easier to scoop.
Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each. For extra large bakery style cookies make each dough ball 4 oz.
Bake for 10 to 12 minutes or until they are golden brown around the edges but slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire cooling rack.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
I like to use half semisweet chocolate and half milk chocolate. Feel free to use your choice of chocolate.
