Vegan Toffee Chocolate Chip Cookies
Delicious, chewy vegan chocolate chip cookies loaded with coffee-caramel flavor - totally "grownup" chocolate chip cookies!
- Prep Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Toffee
2 tablespoons vegan butter
1/4 cup light brown sugar, loosely packed
1/4 tsp sea salt
splash of water
For the Cookies
1 cup vegan butter, softened*
1 cup dark brown sugar
1/4 cup granulated sugar
2 teaspoons instant espresso powder
1 teaspoons baking soda
1 tablespoon cornstarch
1 teaspoon sea salt
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
6 oz 50%-70% dark chocolate, roughly chopped
Instructions
- Toffee: Set out a sheet of parchment paper on the counter and keep it handy. Add vegan butter, light brown sugar and salt to a small saucepan. Melt on stove over medium-low heat whisking continuously. As ingredients melt together you will notice the separation of butter and sugar. Add in a splash of water to bring the ingredients together. Reduce heat to low and continue whisking until mixture thickens and starts to pull away from the sides on the pan. Immediately poor the thickened toffee mixture onto the prepared sheet of parchment paper. Quickly spread out in a thin layer. This does not have to be perfect. Place sheet flat in the freezer to set for at least 30 minutes.
- Cookie Dough: In a large mixing bowl cream together the vegan butter and dark and granulated sugar until light and fluffy. Add in the espresso powder, baking soda, cornstarch, salt, water and vanilla extract and beat until all ingredients are well combined. Fold the flour into the mixture one cup at a time using a rubber spatula.
- Mix-ins: Remove toffee from the freezer and break into small pieces using your hands. Add broken toffee pieces to the cookie dough along with the chopped chocolate. Fold into the dough.
- Chill: Using a two or three inch cookie scoop, scoop the cookie dough out onto a baking sheet one cookie at a time. Pack the cookies close together. Cover the baking sheet with plastic wrap and place in the refrigerator to chill overnight.
- Bake: Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper. Place chilled scoops of cookie dough on the baking sheet 2 inches apart. Bake for 12-14 minutes. Allow cookies to sit on baking sheet for 5 minutes before transferring cookies to a wire cooling rack covered in parchment paper to cool completely.
Notes
*Baked cookies will keep in an airtight container stored at room temperature for 2-3 days or frozen for up to 1 month.
*Earth Balance vegan butter from the tub works best for this recipe.
*Do not skip the chilling! This recipe (for flavor and texture reasons) needs to be refrigerated overnight.
*Some oozing may occur around the edges of the cookies during the baking process. Swirl a large circle cookie cutter around each cookie right when they come out of the oven to make cookies perfectly circular.
*Recipe adapted from Brown Butter Chocolate Chip Cookies by Alvin Zhou of Tasty
*In the video below the caramel looks much thinner than it should as we rushed the cooking process. Whisk caramel on the stove until it is thick and begins to pull away from the sides of the pan. This will allow the caramel to harden properly in the freezer!
Find it online: https://censoredbaker.com/vegan-toffee-chocolate-chip-cookies/
