Salted Toffee Mini Chocolate Chip Cookies
Pop-able, perfect tiny chocolate chip cookies.Â
- Yield: makes about 50 cookies 1x
Ingredients
Scale
1 1/3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter
½ cup dark brown sugar (light can be subbed)
¼ cup granulated sugar
1 egg + 1 yolk
2 tsp vanilla extract
2/3 cup mini chocolate chips
1/3 cup toffee bits
Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350 degrees F. Prepare two baking sheets by covering them with parchment paper. If you don’t have that, you can just spray with non-stick spray.Â
- Begin by browning your butter. Put your stick of butter in a small saucepan set over medium heat. Allow it to melt and then continue to cook it, swirling occasionally, until it turns a golden brown color and smells nutty; about 2 to 3 minutes of extra cook time after the butter has melted.Â
- Pour the butter into a large mixing bowl (or use a stand mixer) and add the sugars. With your mixer, cream them together and then add the egg, extra yolk, and vanilla.Â
- In a separate mixing bowl, whisk together the flour, baking soda and salt. Add this to the butter/sugar mixture and stir just until combined. I use a wooden spoon for this.Â
- Add the chocolate chips and the toffee ad stir to evenly mix. Scoop the dough in ½ teaspoons onto the prepared baking sheets, spacing the cookies 1 inch apart. Roll the dough into balls. Sprinkle with a little flaky sea salt (you can also do this right when they come out of the oven).
- Bake the cookies for 5 to 6 minutes, or just until they are lightly golden brown around the edges. Cool almost completely before eating/transferring elsewhere.Â
Notes
These cookies will keep nicely in a cool, dry place for up to 5 days.Â