Recipe of Andrew Copley Chocolate Toffee Chip Cookie

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chocolate toffee chip cookie. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Toffee Chip Cookie is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chocolate Toffee Chip Cookie is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have chocolate toffee chip cookie using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chocolate Toffee Chip Cookie:

1. Get 8 tbsp salted butter, room temperature
2. Get 2/3 cup packed brown sugar
3. Take 1/2 cup cane sugar
4. Take 1 1/3 cup ap flour
5. Take 1 tsp kosher Diamond Crystal salt
6. Take 1 tsp instant espresso
7. Get 1/2 tsp baking soda
8. Get 1 egg
9. Make ready 1 tsp vanilla
10. Take 1 tsp apple cider vinegar
11. Make ready 1 cup chocolate chips
12. Make ready 1/2 cup toffee bits
13. Make ready Fine sea salt to finish

Instructions to make Chocolate Toffee Chip Cookie:

1. Add flour, salt, espresso, and baking soda. Whisk, set aside.
2. Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed.
3. Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing.
4. Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.)
5. Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container.
6. Refrigerate for 24 hours.
7. Remove from refrigerator, and bring dough to room temperature, about an hour.
8. Preheat oven to 365º and line a half-sheet pan with parchment.
9. Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each.
10. Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.)

So that’s going to wrap this up with this exceptional food chocolate toffee chip cookie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!