Chocolate Toffee Crunch Cookies
Titled "best chocolate chip cookie ever" by my family and friends, this cookie combines all the goodness from my next-level recipe, with the addition of handmade toffee and chopped pretzels. There are notes for making this recipe dairy free and gluten free.
Equipment
- I'm using a standing mixer for this example run-through. However, you can definitely use a big bowl and wooden spoon to put this all together. As with all cookies, you'll need cookie sheets and an oven.
Ingredients
- 1 cup salted butter - two sticks Make this dairy free by substituting vegan butter in the same quantity.
- 1 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon vanilla bean powder (optional)
- 1 and 1/2 teaspoons coarse kosher salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 and 1/4 cups all purpose flour For gluten free cookies, substitute with an all purpose gluten free flour.
- 1 and 1/2 cups semi sweet chocolate chips I'm using Guittard chocolate
- 1 and 1/2 cups dark chocolate chips
- 1/2 cup chopped pretzels I'm using Snyder's Old Tyme style pretzels. They are non-GMO and are not used in a facility that has cross-contamination with peanuts or tree nuts.
- 1/2 cup chopped handmade toffee Please refer to my "Just Toffee" recipe to make this separately, and beforehand.
Instructions
- If you really want to make these cookies happen, you have to first make the handcrafted toffee. Have this set aside and broken into small pieces to make up a half-cup. You'll also need to prepare your pretzels by chopping them up, and measuring one cup.
- Preheat your oven to 350 degrees. Cream the butter. Add brown sugar, granulated sugar, baking soda, coarse salt, vanilla extract and optional vanilla bean powder
- Add eggs, and combine.
- Add all of the flour, and combine.
- Add all of the chocolate, toffee and pretzels. You may want to add one at a time.
- Your cookie dough is set. Work into pucks to bake, for 9-11 minutes - depending on your oven - or chill the dough in the fridge for 30 minutes first. You can bake all of your cookies at once, or chill the dough in the fridge for up to 4 days. The dough can be in the freezer for up to a month.
- The toffee in the cookies may "run" in the baking process, but this is not a problem. The toffee can easily be worked back into the cookie so that they set nice and round as they cool.
