Sea Salt Toffee Chocolate Chip Cookies – Chewy chocolate chip cookies are given a gourmet makeover with the addition of toffee bits and a sprinkle of sea salt
I look forward to making a new cookie recipe for you guys every month. I even try new cookies any chance I get to help inspire my next recipe. See what sacrifices I make for you guys?!
Today’s recipe was inspired by a cookie recipe I had at a Mexican restaurant. Yup, a toffee cookie at a Mexican spot. Did it make sense? Not so much. But was it good? To my surprise, it was!!
I’ve lost touch with my obsession for toffee. It was something that I craved as a kid. I mean, those Werther’s hard candies were one of my favorite things on the planet! Anyone else?!
But I soon got over it as my chocolate and peanut butter obsessions grew. So this cookie didn’t have much of a chance.
After one bite of this cookie, oh man, was I wrong! The toffee added another layer of chew to the cookie, but with a slight crunch, that was simply perfect.
That’s why I was so shocked by it – it overcame quite the obstacle to make it on my list of favorite cookies! And so that’s why I am sharing a similar recipe with y’all today.
Say hello to my Sea Salt Toffee Chocolate Chip Cookies!
For my take on this cookie, I added a little gourmet flair – flaky sea salt. Sea salt helps balance out the extra sweetness from the toffee and enhances the flavor of the chocolate. In other words, it’s a miracle worker.
In the cookies, you’ll notice that there are flecks of chocolate in there but it doesn’t look like a chocolate chip. That’s not exactly on purpose.
This recipe calls for mini chocolate chips – which I thought I had in my pantry. Nope, just regular chocolate chips. So I decided to chop up my regular chocolate chips into tiny pieces.
Worked like a charm! In fact, I almost liked it a little better because each bite had the perfect amount of chocolate in it. So if you’re in the same situation, pulse those chocolate chips in a food processor and you’ll be all set.
There’s another unique ingredient in these cookies that only make them better: oatmeal.
Oats are chopped into a fine flour and then used to add a little texture to the dough. You wouldn’t know it was there if you didn’t know the recipe, but it really does help make these cookies extra chewy.
When it comes to making these cookies, there’s really nothing different about making the dough. But just in case you’re new to the cookie-making game, here are a few tips to make sure these cookies come out as planned:
- Make sure you chill the dough for a couple hours before you bake them. If you simply cook them at room temperature, they will spread into thin pancakes.
- Because these cookies have a little more baking soda than normal, they will spread more than normal, so I recommend placing only 12 cookies per baking sheet if you want them to stay perfectly round. Also, for this reason, I recommend keep the dough in a perfect ball when you place them in the oven to bake. This will keep them from spreading too much.
- Don’t over mix the batter or else the cookies will turn out cakey. You want they to be super chewy!
There you have it, people – Sea Salt Toffee Chocolate Chip Cookies! If you love this recipe, make sure to share with your friends on social media!
How excited are you to make this month’s cookie recipe? Do you have any recommendations for next month? It’s the first official month of Fall so expect a cookie with some Fall flair 😉
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Sea Salt Toffee Chocolate Chip Cookies
- 1/2 cup oats
- 2 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter unsalted, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cup mini chocolate chips
- 1 1/3 cup toffee pieces
- 1/4 cup flaky sea salt
- First, place oats in food processor so they become fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.
- Place butter and sugars into a large bowl of a stand mixer (or just a large bowl and a hand mixer) and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.
- Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix!
- Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Scoop dough into 2 tablespoon-portions and place on a large baking sheet with parchment paper. Place in fridge for 1 hour to chill before baking.
- Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto baking sheets about 2 inches apart. Be careful - these cookies will spread!
- Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy. I only bake one sheet at a time and put others into the fridge as they wait to be baked.
- Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.
- Eat immediately or store them in a storage container for up to 4 days.