Today’s recipe for English toffee chocolate chunk cookies comes from Bon Apetit magazine, one of my favorite culinary sources. Every month my husband and I anxiously await the arrival of this lovely publication. So in one of the previous issues there was a recipe for this cookie; we both thought it would be a great idea to share with our readers.
Although the name was different in the magazine, we thought it fitting to name it English toffee chocolate chip cookies, since it is exactly what is in them.
This cookie with a cup of coffee or tea is heavenly.
Toffee is not really that old a candy treat; dating from early 19th century England. The key to good toffee is high quality butter. It appeared around 1825 in the Oxford dictionary. Sometimes English toffee is referred to as “butter crunch.” The difference is that toffee is traditionally made with brown sugar, and butter crunch with white sugar. So why did the name English toffee persist? Well, probably because the name English toffee has a nicer ring than butter crunch.
There are also regional variations: The English version does not use nuts, while the American version does. And, now that you know more about English toffee than you ever thought possible, let’s talk a bit about the recipe and the ingredients.
These English toffee chocolate chip cookies are so delicious because of the quality of ingredients use. If possible use European butter. Also, for the chocolate, use a high quality chocolate wafer instead of chocolate chips. I used Guittard organic bittersweet chocolate baking wafers. Don’t buy the ones sold in bulk, you want a chocolate that is 70 percent cacao or more! It pays to read the label, trust me.
Another aspect of this recipe I want to share with you is the bit about the brown butter. It will take the taste of your cookies to a new level. Brown butter will give these English toffee chocolate chunk cookies an interesting depth of flavor that is nutty and complex.
If you are interested in more traditional ethnic type desserts here are a couple more to check out below. You can bookmark them and try them later or pin them on Pinterest. Enjoy!
Polvorones de limón are a Spanish sweet shortbread cookie with a hint of lime and dusted with powdered sugar.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
Tusenbladstarta is a Swedish dessert that is like baking 6 big cookies and layering with custard cream.
Here is a very unusual no-bake cookie from Lithuania called tinginys. Perfect for summer when you don’t want to turn on the oven.
English Toffee Chocolate Chip Cookies
- 1 cup butter unsalted
- 2 cups flour all purpose
- 1 tsp baking soda
- 3/4 tsp Kosher salt
- 1 cup brown sugar dark
- 1/3 cup sugar white
- 2 eggs large, at room temp.
- 2 tsp vanilla extract
- 2 chocolate toffee bars Skor, or Heath (standard 1.4 oz bar)
- 1 1/2 cups chocolate wafers 72% cacao or higher, bittersweet
- 2 tsp sea salt flakes
Cut the toffee bar into 1/4" pieces and place in a bowl.
Preheat oven to 375'F.
Cook butter in a medium saucepan over medium heat, stirring often until it foams.
Brown 5-8 minutes, then scrape into a large bowl and let it cool completely. (Don't let it burn.)
In a separate bowl mix flour, baking soda, and kosher salt.
Add both sugars (brown and white) and mix well, then add to the brown butter to your mixing bowl. Use an electric mixer on medium speed to incorporate everything.
Next add the eggs and the vanilla, and beat for about 30 seconds. The mixture will begin to turn light and thicken.
Reduce the speed of the mixer to low, and begin to add the flour mixture gradually. Continue to beat until well combined. Remove the mixer blade.
Slowly add the chocolate wafers and the toffee pieces while mixing with a large spatula by hand. The dough will seem a bit runny.
Allow the dough mixture to rest at room temperature for about 30 minutes. This will allow the dough to thicken.
Line a cookie sheet with parchment paper.
Using a 1 1/2 oz. ice cream scoop portion out 10 balls of dough onto the lined cookie sheet. The cookie balls should be about 3" apart since they will spread out.
Sprinkle with the flaky salt.
Bake in center rack for 9-12 minutes, or until the edges begin to turn golden. The center should be soft.
Remove from the oven and let them cool for about 10-15 minutes before transferring them to a cooling rack.
Place the remaining 10 balls on another parchment lined baking sheet, and repeat the baking procedure.