Salted Chocolate Chunk and Toffee Cookies for the Holidays
Chewy, buttery cookies loaded with chocolate, toffee, and finished with a touch of sea salt—your new holiday favorite
The holidays are the perfect excuse to whip up a batch (or three) of cookies, and these salted dark chocolate chunk and toffee cookies are at the top of my list. With their buttery almond base, rich chunks of semi-sweet chocolate, and delicious toffee bits, they’re everything you want in a cookie. And the best part? That final sprinkle of flaky sea salt—it’s the tiny touch that makes these cookies irresistible.
For the chocolate, I like Baker’s semi-sweet (56% cocoa)—it’s perfectly melty and just sweet enough. Add in some Heath toffee bits and roll the dough in turbinado sugar for extra crunch, and you’ve got a cookie that’s not just delicious but downright stunning.
The secret to making these cookies perfect? Slightly underbake them. At 10–11 minutes, they’ll be golden at the edges but soft and gooey in the center. Trust me—this is where the magic happens.
Recipe: Salted Dark Chocolate Chunk and Toffee Cookies
Yields: ~18 cookies (3 tbsp each)
Ingredients:
- 2 1/4 cups (225g) almond flour
- 1 1/2 sticks (170g) unsalted butter, softened
- 1/4 cup (100g) light brown sugar, packed
- 1/4 cup (100g) granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp fine sea salt
- 3 oz (85g) Baker’s semi-sweet chocolate (56% cocoa), chopped into chunks
- 1/3 cup (50g) Heath toffee bits
- 1/4 cup turbinado sugar (for coating)
- Flaky sea salt, for finishing
Instructions:
Mix the Dough: Cream the butter and brown sugar until light and fluffy. Add the egg yolk, vanilla extract, and almond extract, mixing until smooth.
Combine Dry Ingredients: Stir in the almond flour and fine sea salt, mixing until just combined. Fold in the Baker’s chocolate chunks and Heath toffee bits.
Shape the Dough: Use a #20 cookie scoop (or measure 3 tablespoons) to portion out the dough into evenly sized balls. Arrange them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.
Coat with Sugar: Preheat your oven to 350°F (175°C). Roll each chilled dough ball in turbinado sugar to coat the outside.
Prepare to Bake: Line a baking sheet with parchment paper. Sprinkle a small amount of flaky sea salt on the parchment where each cookie will bake, then set the sugar-coated dough balls on top, spaced 2 inches apart.
Bake the Cookies: Bake for 12–13 minutes, rotating the sheets halfway during baking. The edges should be lightly golden, but the centers will still look soft—this is what gives them that perfect, chewy texture.
Add the Final Touch: As soon as the cookies come out of the oven, sprinkle a bit more flaky sea salt over the tops. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Why These Cookies Are Holiday Magic
For me, these cookies aren’t just dessert—they’re an experience. And while they’re fantastic with a glass of milk or coffee, I have to admit, I love pairing them with a good single malt Scotch. The rich, smoky notes of the Scotch bring out the bittersweet chocolate and toffee flavors in the most incredible way.
So, bake these cookies, pour yourself a dram, and enjoy the holiday season with a treat that feels as indulgent as it is festive. Happy baking! 🎄🍪🥃
Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!
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