Wow, November is finally here. There are 53 days left until Christmas is here. OMG. Plus, you can officially appreciate the holiday decorations at all the stores and start cranking those holiday tunes. Or most likely you can start planning your Thanksgiving menu and start dreaming about all those holiday carbs.
I baked up these sweet treats while the SoCal weather had cooled down for us. It’s a classic chocolate chip cookie amped up with espresso, toffee bits and a touch of sea salt. These soft and chewy cookies are the perfect way to help with your holiday planning madness. The SoCal weather may peak up in the high 80s this weekend because of the cranky Santa Ana winds, so make sure you plan ahead and bake these early in the morning. You can tease your loved ones with the sweet smell of cookies baking away in the kitchen. Have a great weekend, and bake some cookies!
Salted Chocolate Chip Toffee Cookies
Adapted from The Baker Chick & Baking Illustrated
Ingredients: 2 cups plus 2 tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoon unsalted butter, melted and cooled 1 cup brown sugar, packed 1/2 cup sugar 1 teaspoon instant espresso 1 large egg plus 1 egg yolk 2 teaspoon vanilla extract 3/4 cup chopped Toffee or Heath Bar crunch bits 1 cup semi-sweet chocolate chips Coarse Sea Salt for garnishing
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or silicone baking mat. In a medium bowl, whisk together the flour, baking soda, instant espresso and salt until combined. In the bowl of the stand mixer, cream the butter and sugar until light and fluffy. Mix in the egg, egg yolk, and vanilla until combined. Add dry ingredients and mix at low speed until combined. Stir in chocolate chips and toffee. Scoop one heaping tablespoon or use a small cookie scooper, place on baking sheet. Place cookies at least 2 inches apart. Sprinkle with sea salt. Bake for 12 to 15 minutes, until cookies are lightly golden brown and outer edges start to harden. Cool on cookie sheets for 10 minutes, and transfer to cooling rack. Yield: 2 dozen Review: I love the combination of sweet and salty, it’s the perfect pairing for a cookie. I like to bake half the listed recipe and freeze the rest for those chocolate cookie days.