Coffee Toffee Chocolate Chunk Cookies

Print Recipe

Servings cookies

Calories 219 kcal

Ingredients

227 grams unsalted butter removed from fridge, 30 minutes before baking
50 grams granulated sugar
373 grams golden brown sugar
45 grams turbinado sugar
5 grams vanilla bean paste or extract
2 large eggs room temperature
195 grams bread flour
250 grams all purpose flour
2 grams instant espresso powder
2 grams Diamond Crystal Kosher Salt or 1 gram Mortons Kosher salt
9 grams baking soda
280 grams bittersweet chocolate, chopped into 1/2 inch chunks I like Valrhona Guanaja Feves
130 grams toffee Skor bits or homemade, chopped into 1/4 inch pieces (recipe for homemade below)
2 Tablespoons flaky sea salt, optional I like Maldon

Instructions

Place butter, granulated sugar, brown sugar, turbinado sugar into the bowl of a stand mixer, fitted with the paddle attachment. Cream butter and sugars for 3-4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
Add eggs, one at a time, mixing well after each addition. Add vanilla bean paste or extract and mix.
In a medium bowl, whisk together bread flour, all purpose flour, instant espresso powder, salt and baking powder.
Add the flour mixture to the cookie dough. Mix well, until no white streaks remain. Add chopped chocolate and toffee bits and mix until they are evenly distributed into the dough.
Using a 2-inch ice cream scoop, (I used this one),scoop out mounds of dough. Each ball of dough should weigh about 45 grams.Place scoops on parchment lined cookie sheet. They can be right next to each other on the baking sheet for now, as you are just putting them there to chill. Cover baking sheet with plastic wrap to prevent cookies from absorbing unwanted fridge odours. Chill dough for at least an hour and up to 36 hours.
About 30 minutes before you’re ready to bake cookies, set one rack in upper middle position and other rack in lower middle position of oven and preheat the oven to 350ºF.
Spread cookies out on two parchment lined baking sheets, making sure there is at least 2 inches between cookies. You should be able to get about 8-9 cookies on each baking sheet. You will need to bake in two batches.
Bake cookies, two sheets at a time for 5 minutes.Switch position of cookies and bake for a further 5-6 minutes, until the cookies are lightly golden on the edges and a bit gooey in the center. Do not over bake! Remove sheet from oven and sprinkle tops of cookies with flaky sea salt if desired. The cookies may be a bit irregular looking, and not completely circular. While they are still warm, use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again). Allow cookies to sit undisturbed on baking sheet until totally cool. Repeat with the remaining cookies.

Notes

Note: If you want pretty, melted pools of chocolate and toffee on top of your cookies, hold back about 1/3 cup of the chopped chocolate and 1/4 cup of the toffee bits that gets mixed into the dough. After the cookies have been baking for 5 minutes, arrange a few chocolate nuggets and toffee bits on top of each partially baked cookie and continue baking for about 5 more minutes.

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 528mgPotassium: 91mgFiber: 1gSugar: 19gVitamin A: 228IUVitamin C: 0.05mgCalcium: 41mgIron: 1mg

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