So I need glasses.
I really like defying expectations. I’m a really big nerd (anyone who’s talked to me for more than 15 minutes can testify to this), and I’m proud of it, but I also like that I don’t look like a stereotypical nerd. So I’m adjusting to wearing glasses, to having a traditionally “nerdy” accessory.
These cookies are kind of like that. At first glance, just chocolate cookies. But then you take a bite, and there’s the incredible salty-sweet flavor and the hidden toffee bits. And, at a second glance, the sprinkling of fleur de sel heightening the chocolate (please use the best quality you can) has been sparkling on the surface of the cookie all along. Salt and sugar, surprisingly complementary flavors… it’s exactly what this blog is all about.
Salted Chocolate Toffee Cookies (adapted from Martha Stewart)
Yield: 3 dozen cookies
- 2 cups semisweet chocolate chips
- 6 Tbsp unsalted butter, sliced
- 1 cup all-purpose flour*
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 1 cup toffee bits
- 3/4 cup semisweet chocolate chips
- fleur de sel**
*Substitute with cocoa powder for a gluten-free and extra decadent cookie.
**Or sea salt or kosher salt.
- Preheat the oven to 350 degrees.
- Over a double boiler or in the microwave, melt 2 cups semisweet chocolate chips and 6 Tbsp unsalted butter, sliced, then set aside to cool slightly.
- In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 tsp baking powder, and 3/4 tsp kosher salt, and set aside.
- In a stand mixer fitted with a paddle attachment, beat 3 large eggs, 1 cup packed brown sugar, and 1 tsp vanilla extract on high speed until light and fluffy, about 5 minutes.
- On low speed, beat in the melted chocolate and butter.
- Fold in the flour mixture by hand until combined, then stir in 1 cup toffee bits and 3/4 cup semisweet chocolate chips.
- Drop 2 Tbsp sized scoops onto baking sheets lined with parchment paper or a silpat approximately 2 inches apart. Sprinkle each cookie with a pinch of fleur de sel.
- Bake, rotating sheets halfway through, until shiny and crackly but still soft in the center. Remove from oven, and let cool on sheet for 10 minutes before carefully removing to cooling racks.