date: 2020-07-14T02:10:49.480Z
image: https://img-global.cpcdn.com/recipes/8a657e00d79ea1ea/751x532cq70/chocolate-toffee-chip-cookie-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/8a657e00d79ea1ea/751x532cq70/chocolate-toffee-chip-cookie-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/8a657e00d79ea1ea/751x532cq70/chocolate-toffee-chip-cookie-recipe-main-photo.jpg
author: Pauline Lyons
ratingvalue: 4
reviewcount: 13
recipeingredient:
– “8 tbsp salted butter room temperature” – “2/3 cup packed brown sugar” – “1/2 cup cane sugar” – “1 1/3 cup ap flour” – “1 tsp kosher Diamond Crystal salt” – “1 tsp instant espresso” – “1/2 tsp baking soda” – “1 egg” – “1 tsp vanilla” – “1 tsp apple cider vinegar” – “1 cup chocolate chips” – “1/2 cup toffee bits” – ” Fine sea salt to finish”
recipeinstructions:
– “Add flour, salt, espresso, and baking soda. Whisk, set aside.” – “Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed.” – “Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing.” – “Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.)” – “Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container.” – “Refrigerate for 24 hours.” – “Remove from refrigerator, and bring dough to room temperature, about an hour.” – “Preheat oven to 365º and line a half-sheet pan with parchment.” – “Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each.” – “Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.)”
categories:
– Recipe
tags:
– chocolate – toffee – chip
katakunci: chocolate toffee chip
nutrition: 145 calories
recipecuisine: American
preptime: “PT11M”
cooktime: “PT46M”
recipeyield: “3”
recipecategory: Dessert

![Chocolate Toffee Chip Cookie](https://img-global.cpcdn.com/recipes/8a657e00d79ea1ea/751x532cq70/chocolate-toffee-chip-cookie-recipe-main-photo.jpg)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate toffee chip cookie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Toffee Chip Cookie is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chocolate Toffee Chip Cookie is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have chocolate toffee chip cookie using 13 ingredients and 10 steps. Here is how you cook it.

##### The ingredients needed to make Chocolate Toffee Chip Cookie:

1. Take 8 tbsp salted butter, room temperature 1. Get 2/3 cup packed brown sugar 1. Prepare 1/2 cup cane sugar 1. Take 1 1/3 cup ap flour 1. Make ready 1 tsp kosher Diamond Crystal salt 1. Get 1 tsp instant espresso 1. Take 1/2 tsp baking soda 1. Make ready 1 egg 1. Make ready 1 tsp vanilla 1. Make ready 1 tsp apple cider vinegar 1. Prepare 1 cup chocolate chips 1. Make ready 1/2 cup toffee bits 1. Make ready Fine sea salt to finish

##### Instructions to make Chocolate Toffee Chip Cookie:

1. Add flour, salt, espresso, and baking soda. Whisk, set aside. 1. Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed. 1. Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing. 1. Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.) 1. Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container. 1. Refrigerate for 24 hours. 1. Remove from refrigerator, and bring dough to room temperature, about an hour. 1. Preheat oven to 365º and line a half-sheet pan with parchment. 1. Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each. 1. Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.)

So that’s going to wrap it up for this special food chocolate toffee chip cookie recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!