Milk Chocolate Toffee Cookies
These Milk Chocolate Toffee Cookies are serious flavor bombs! The dough is made to produce a chewy cookie and the nutty toffee and milk chocolate combo is pure perfection!
Prep Time2 hours hrs
Cook Time10 minutes mins
Course: Dessert
Cuisine: cookies
Keyword: chocolate chip cookies, cookies, easy cookie recipe, smores
Servings: 18 cookies
Author: Emily - My Messy Kitchen
For the toffee:
- ½ cup salted butter
- 1 cup light brown sugar
- ½ tsp salt
For the cookies:
- ¾ cup salted butter room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 egg yolks
- 1 ½ tsp corn starch
- 1 ⅔ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 oz milk chocolate baking bar, chopped
For the toffee:
Line a baking sheet with parchment paper and set aside. In small pot whisk together the butter, sugar and salt over medium heat. Cook, stirring constantly, until the mixture thickens and looks like melted peanut butter, about 10 minutes or until it reaches 300° on a candy thermometer. The mixture will melt, bubble and become lighter in color, and then turn amber.
Once the mixture is ready pour onto the prepared pan. Let it cool and harden for about 20 minutes. Once completely cooled and hardened, use a heavy object (mallet, rolling pin, etc.) to crack it into small pieces. Store in an airtight container for up to 1 week.
For the cookies:
In the bowl of a stand mixer (or using a hand mixer and a large bowl) beat butter, both granulated and brown sugars, and vanilla on medium speed until pale and fluffy, 3-5 minutes. Add in egg yolks and mix on low until just combined. Add in corn starch, flour, baking powder, baking soda, and salt. Slowly mix just until the dough comes together. Use a spatula to fold in in ¾ cup of chopped chocolate and ½ cup of the toffee. Scoop the cookie dough using about 2 tbsp of dough per ball making 18. Cover with saran wrap and chill in the refrigerator for at least 2 hours, but up to 24 hours for the best flavor.
When ready to bake, bring the dough out the refrigerator to soften a bit and preheat the oven to 350°. Line a baking sheet with parchment paper. Place 4-6 dough balls about 2 inches apart on the prepared sheet. Before baking top with additional chocolate and toffee.
Bake for 9-10 minutes, or until the edges are just set and golden brown. Do not over bake! Remove from the oven and let cool on the baking sheets for 3 minutes before transferring to a cookie rack to cool completely.