- chewy & crispy -
These toffee cookies are soft with crisp edges, chewy gooey middles, and packed with bits of homemade toffee and chocolate. The toffee melts into the cookie creating puddles of chewy caramel that are just so delicious!
– Homemade chewy toffee – Buttery crisp edges and a soft gooey middle – Easily comes together in one bowl
Toffee: Heat butter and salt until melted. Add sugar and lecithin. Whisk until smooth.
Heat the toffee on low heat, stirring gently and sparingly.
Once the toffee turns golden brown, pour onto a parchment lined baking sheet. Set aside to cool.
Once the toffee cools, use the back of a knife handle to crack into shards.
Brown Butter: Melt butter until it starts to foam and simmer, stirring constantly. Once it turns golden brown remove from heat.Transfer to a bowl and set aside to cool.
Cookie dough: Add sugar, and sea salt to the butter and whisk. Add egg and vanilla into the batter and whisk until it thickens.
Sift flour and baking soda into the bowl. Using a spatula fold until fully combined.
Add the toffee and chocolate and fold. Scoop the dough into balls onto a parchment lined cookie sheet.
Top balls with reserved toppings. Chill in fridge for 45 minutes. Preheat oven. Bake for 10-12 minutes. Sprinkle with flaky salt. Serve and enjoy!
The brown butter complements the deep nutty flavor of the toffee oh so well! This toffee cookie recipe is nut free and enjoyable for the whole family!
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