Crunchy Toffee Chocolate Chip Cookies Recipe

Name: Crunchy Toffee Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, softened; 1/2 cup vegetable oil (I used Enova); 3/4 cup sugar (I used the latter) or 3/4 cup Splenda granular (I used the latter); 3/4 cup light brown sugar (I used the latter) or 1/3 cup Splenda brown sugar blend, packed (I used the latter); 2 teaspoons vanilla extract; 1/2 teaspoon salt; 1 -2 teaspoon instant coffee (optional); 1 tablespoon apple cider vinegar; 1 large egg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup barley flour or 1 cup whole wheat flour; 1 cup whole wheat flour; 1/2 - 3/4 cup semi-sweet chocolate chips; 1 cup toffee pieces; 1/2 cup pecans, finely chopped (optional, I didn't use) (optional)

Servings: persons

4 tablespoons butter, softened
1/2 cup vegetable oil (I used Enova)
3/4 cup sugar (I used the latter) or 3/4 cup Splenda granular (I used the latter)
3/4 cup light brown sugar (I used the latter) or 1/3 cup Splenda brown sugar blend, packed (I used the latter)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 -2 teaspoon instant coffee (optional)
1 tablespoon apple cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup barley flour or 1 cup whole wheat flour
1 cup whole wheat flour
1/2 - 3/4 cup semi-sweet chocolate chips
1 cup toffee pieces
1/2 cup pecans, finely chopped (optional, I didn't use) (optional)

1
Preheat oven to 350u00b0F Lightly grease 2 baking sheets.
2
Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
3
Beat in the vinegar, egg, baking soda and baking powder until well combined.
4
Stir in the flours until well combined.
5
Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily.
6
Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
7
Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
8
Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.

1078

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons butter, softened, 1/2 cup vegetable oil (I used Enova), 3/4 cup sugar (I used the latter) or 3/4 cup Splenda granular (I used the latter), 3/4 cup light brown sugar (I used the latter) or 1/3 cup Splenda brown sugar blend, packed (I used the latter), and more.

Yes, Crunchy Toffee Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crunchy Toffee Chocolate Chip Cookies

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