Today’s Gluten Free Chocolate Chunk Toffee Cookies are a delightful after school treat, easy dessert with a scoop of ice cream, or late night snack when you’re craving something sweet.
There are hundreds of chocolate chip cookie recipes out there, each one a touch different from the rest. How to choose? Look for something a little out of the ordinary and give it a try, you might just discover a new favorite.
Have you discovered browned sugar in baking? Browning the milk solids in butter gives you more depth of flavor and a slight nuttiness in every bite that enhances the other ingredients. In my opinion it is worth the extra step. Give it a try and you may be surprised how much better your baked goods taste!
The molasses in brown sugar adds another layer of flavor with caramel notes, and a depth that you don’t get with white sugar. The sweetness of the cookies and the toffee bits are balanced by the semisweet or bittersweet chocolate chunks you use.
If you want to learn about the chemistry behind using white and brown sugars, Serious Eats has the perfect article for you. Geek out on the science behind using each one and you’ll know more about substituting one for the other in baking. Check it out here: Serious Eats FAQs on the Difference between Brown and White Granulated Sugar in Baking.
I always use a spring-loaded scoop (affiliate link) because it makes panning the cookies incredibly fast and all of them are the same size giving you more even baking results. If you are baking for competitions, this is one of the tricks to getting uniformly sized cookies!
I hope you love these Chocolate Chunk Toffee Cookies – Happy Chocolate Monday!
Jane’s Tips and Hints:
When browning the butter (or making caramel) always use a light-colored saucepan.(affiliate link) The lighter the interior, the easier it is to see the changes of color. If you use a dark pan you run the risk of burning the butter because you cannot see the subtle changes. Butter goes from just a touch of golden to burned in a flash, so watch it very carefully and pull it off the burner before you think you need to – you can always put it back over the heat! If the butter does burn, throw it out, wash out your pan, and start over.
Use a gluten-free flour blend and make sure you check the labels on the toffee bits and chocolate chips.
- 2 sticks (1 cup; 8oz) salted butter, cut into chunks
- 2-2/3 cups (320g) gluten-free flour blend or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher or fine sea salt
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla paste or pure extract
- 1/2 cup toffee bits or Health bar bits (Hershey’s brand is gluten-free)
- 3/4 cup semisweet chocolate chunks or chips
- Preheat the oven to 350°F. Line two baking sheets with parchment. Set the bowl from your stand mixer next to the stove.
- Melt the butter in a light colored saucepan over medium heat. Once the butter starts to foam and bubble up, swirl the pan or whisk constantly, keeping the butter moving. Occasionally pull the pan off the heat and let the foam subside so you can see what is happening under it. When the butter stops sputtering and you see little brown bits at the bottom of the pan, immediately remove from heat and pour into the bowl of your stand mixer. If you leave it in the pan it will continue to cook. Set aside to cool.
- While the butter is cooling, in another bowl, whisk together the flour, baking soda, and salt and set aside.
- Add both the sugars to the bowl with the melted butter. Beat on medium speed about 3 minutes - you are looking for the butter-sugar mixture to form into large flattened clumps around the edges of the bowl that collapse as soon as the beater comes around again. Add the whole egg, yolk, and vanilla, and beat until thoroughly blended and smooth. It will look like a thick and sticky pancake batter. Add the dry ingredients and beat on low speed until fully incorporated. Add the toffee bits and chocolate chunks or chips and stir until just combined.
- Use a 1 or 2 tbsp ice cream scoop to portion the dough onto the prepared baking sheets. Leave at least 1-1/2 inches between them to allow for spreading.
- Bake for 10 minutes or until edges start to turn golden brown, spinning them front to back about halfway through. I prefer to bake one sheet at a time. That gives me the most consistently browned cookies.
- Remove from the oven and leave the cookies on the pan for a couple of minutes to firm up before transferring to a wire rack to cool thoroughly.
Adapted from a recipe by KevinandAmanda.com
Amount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 132mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g
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