Dark Chocolate Toffee Cookies YIELDS: ~24 COOKIES * contains gluten and dairy
INGREDIENTS: 1 ⅕ cups (about 1¼ cups) toffee bits
3⅔ cups all-purpose flour
1¼ cups salted butter (2½ sticks)
1½ tsp cornstarch
1½ cups brown sugar
1 tsp baking soda
⅗ cup (a little over ½ cup) white sugar
¼ tsp baking powder
1 large egg + 1 large egg yolk
¾ Tbsp (2¼ tsp) flaky salt
1½ tsp bourbon (optional)
1½ cups dark chocolate chunks or chips
½ Tbsp vanilla paste (or 1½ tsp vanilla extract)
METHOD: • Preheat oven to 350°F. • Cream butter and sugars together in a mixer for about 2–3 minutes on medium speed until light and fluffy. • Add eggs (egg + yolk) one at a time, mixing well after each addition. Stir in vanilla and bourbon. • Whisk dry ingredients (flour, cornstarch, baking soda, baking powder, salt) in a separate bowl. • Combine dry mixture with wet ingredients until almost fully mixed. • Fold in toffee bits and dark chocolate chunks.
• Scoop dough with a 2 oz scoop (or about 2 tablespoons each) and chill or freeze at least 1 hour (overnight if possible). • Bake on a parchment-lined sheet, spacing cookies 3–4 inches apart. • Bake for 10–12 minutes, turning the tray halfway through. • Cookies should be golden at the edges and just set in the center. • Cool on the pan for 5 minutes, then transfer to a rack.
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