Fans of sweet and salty treats will swoon over these Salted Toffee Chocolate Chunk Cookies. Thick, chewy chocolate studded cookies were given a boost of crunch from chunks of Heath bars and a sparkly sea salt garnish.
Salted Toffee Chocolate Chunk Cookies
Welcome to our 3rd month of the Blogger CLUE Society. My food bloggers friends are each assigned to another blogger’s site and must create and share one of their recipes according to the month’s theme. For January, we’re sharing sparkly dishes…like a champagne cocktail, a sugar coated dessert or, like in my case, Toffee Chocolate Chunk Cookies Dusted with a dusting of glistening sea salt. My blog assignment this month was my sweet friend from way back, Lisa, of Authentic Suburban Gourmet. She had a plethora of recipes that I was dying to try–how to make a champagne bar, jeweled ornament sugar cookies, smoked brown sugar almonds to name a few. I picked out her salted caramel and chocolate chunk cookies but after searching far and wide for the caramel bits, I resorted to toffee bits.
Triple Duty Cookies
These were the perfect treat after a couple weeks away from the kitchen. I made a few sans salt for some to be nameless family members and sent a dozen toffee free cookies along with Bill as he head to Iowa to see his mom. All these palates to please. But the toffeed studded, sea salt garnished gems were my personal favorites. My girlfriends also gave them rave reviews. I needed a fast and fabulous recipe and these fit the bill divinely. We arrived home from sunny New Zealand to sub-zero temps and a cold house. Yes, our furnace had picked an inopportune time to take a nap. So what’s a chilled girl to do? Turn on the oven and bake. These were easy to make (I love the twist on one of my favorite cookie doughs from Jacque Torres with cake flour, bread flour, baking soda and baking powder), chewy and packed full of delectable add-ins, plus they warmed my kitchen a wee bit as well. The ideal trifecta: simple, delicious and warming to the body and soul. I couldn’t have dreamed up a better cookie myself! Thanks, Susan, for the splendid recipe!
The Rest of the Sparkly Blogger CLUE Lineup:
- Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet
- Cherry and Cream Pavlova from Ramona of Curry and Comfort
- Pomegranate Champagne from Christy of Confessions of a Culinary Diva
- Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen
- Baked Ziti from Azmina of Lawyer Loves Lunch
- Maple, Caramel, Golden Sugar Blondies from Kelli of Kelli’s Kitchen
- Strawberry Champagne Cocktail from Stacy of Food Lust People Love
- Milky Way Martini from Aly of Cooking in Stilettos
- Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch
- Peach Buckle from Anna of Anna Dishes
- Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm
- Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies
- Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of girlichef
- Sparkling Mojitos from Heather of girlichef
- Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake
- Blood Orange Margaritas from Liz of That Skinny Chick Can Bake
- Mini Cinnamon Rolls from Kate of Kate’s Kitchen
- Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines
- Savory Clafoutis from Christiane of Taking on Magazines
- Cardamom White Chocolate Panna Cotta from Debra of Eliot’s Eats
- 2 ½ sticks (1¼ cups) butter, at room temperature
- 1 ½ cups dark brown sugar (or use light brown sugar and add 1½ tablespoons mild molasses)
- ½ cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups cake flour
- 1 ½ cups bread flour
- 2 cups semi-sweet chocolate chunks (I used Ghirardelli bars and chopped them)
- 1 ½ cups chopped Heath bars (or caramel bits if you can find them)
- Flaked sea salt
- In a bowl of a stand mixer fit with paddle attachment, cream together butter and sugars. Beat in the eggs and vanilla. Mix in the dry ingredients just till blended. Stir in the toffee and chocolate chunks. Chill dough for 2 to 3 hours or overnight.
- Preheat oven to 350º. Line a baking sheet with parchment paper and using a medium cookie scoop (about 2 tablespoons), place mounds of dough about 2 inches apart. Top each one with a pinch of the flaked salt.. Bake for 12 to 14 minutes or until golden brown around the edges. Let cool on baking sheet for a couple minutes before transferring to a wire rack to finish cooling. Store in a covered, airtight container.