These cookies are unforgettable...crispy edges, chewy centers, pockets of melted chocolate, and golden bits of toffee. The secret is cold butter, rested dough, and a little patience.
Yield:approximately 20, 2.5 oz. cookies
Ingredients
2 sticks (1 cup) butter, cubed and kept cold
150g granulated sugar
165g dark brown sugar
2 eggs plus 1 egg yolk
½ teaspoon vanilla extract
140g unbleached all-purpose flour
150g bread flour
1 teaspoon baking soda
40g cornstarch
½ teaspoon salt
½ teaspoon espresso powder
10 oz semi-sweet chocolate chips, plus more for topping
5 oz milk chocolate chips, plus more for topping
4 oz toffee bits, plus more for topping
Flaky sea salt
Instructions
Cube butter and refrigerate until ready to use.
Weigh and mix both sugars together in a bowl.
Crack eggs into a bowl or liquid measuring cup and refrigerate until ready to use.
In a separate bowl, whisk together both flours, baking soda, cornstarch, salt, and espresso powder.
In a stand mixer, cream cold butter briefly. Add sugars and mix for 2-3 minutes until incorporated and beginning to look fluffy.
Add eggs one at a time, fully incorporating each before adding the next. Add vanilla extract.
Add dry ingredients in small batches, mixing just until incorporated. Do not over mix.
By hand, fold in chocolate chips and toffee bits.
Scrape dough into an airtight container and refrigerate overnight.
When ready to bake, preheat oven to 350°F.
Scoop 2.5 oz portions of dough and roll into tall balls.
Mix together extra chocolate chips and toffee bits for topping. Press the top of each ball into the chip and toffee mixture. Sprinkle with flaky sea salt.
Bake 12-14 minutes, watching from the 12-minute mark. Edges should look set but centers will look slightly underdone.
Remove from oven. Leave on the pan for 10-15 minutes before transferring to a cooling rack.
Notes
Unbaked dough keeps in the refrigerator for up to one week. Baked cookies keep at room temperature for 3-4 days.
These cookies freeze beautifully. Roll the dough into balls and place on a baking sheet to freeze until firm, then transfer to a freezer bag or container. They will keep for 2 to 3 months. When ready to bake, place frozen dough balls directly on a baking sheet and bake as directed, no thawing needed. Time will vary depending on your oven. Perfect for having a fresh cookie whenever the craving strikes!
I use Ghirardelli chocolate chips, particularly the mini semi-sweet chocolate chips in this recipe-they distribute beautifully throughout the cookie.
I recommend using European-style butter here, Kerrygold is my go-to. The higher fat content and lower water content gives the cookies a richer flavor and crispier edges.
