Vegan Toffee Chocolate Chip Cookies
These could be described as "grownup" chocolate chip cookies. If you take a childhood favorite (cc cookies) and mix it with an old person fave (toffee) you get something fit for normal adults and sophisticated children.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Toffee
2 tbsp vegan butter
1/4 c light brown sugar, lightly packed
1/4 tsp sea salt
splash of water
For the Cookies
1 c vegan butter
1 c dark brown sugar, packed
1/4 c granulated sugar
2 tsp instant espresso powder
1 tsp baking soda
1 tbsp cornstarch
1 tsp sea salt
1/4 c water
2 tsp vanilla extract
2 1/2 c all purpose flour
6 oz 50%-70% dark chocolate, roughly chopped
Instructions
- Make the 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 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 medium 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.
- Batter Preparation: In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream together vegan butter and dark and granulated sugar for 2 minutes or until light and fluffy. Add espresso powder, baking soda, cornstarch, salt, water and vanilla extract and beat until all ingredients are well combined. Add flour to the bowl 1 cup at a time, mixing between each addition.
- Mix-ins: Remove toffee from the freezer and break into small pieces using your hands. Pour broken pieces into the bowl containing the cookie dough along with the chopped chocolate. Stir into the dough until well-dispersed. Cover dough with plastic wrap and place in the refrigerator for 2 hours.
- Bake: Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper. Taking 2 tbsp scoops of dough, place cookies on baking sheet leaving a good amount of space between each scoop. Please keep in mind that these cookies are high-spread. You should have no more than 8 cookies on your baking sheet. Bake for 10-12 mins until golden brown. Remove from oven and allow to set on baking sheet for 2-3 minutes before transferring cookies to a wire cooling rack. Continue until all dough is baked.
Notes
*Baked cookies will keep in an airtight container stored at room temperature for 2-3 days or frozen for up to 1 month.
** Recipe adapted from Brown Butter Chocolate Chip Cookies by Alvin Zhou of Tasty
Find it online: https://censoredbaker.com/vegan-toffee-chocolate-chip-cookies/
