Gluten-Free Toffee and Chocolate Chip Cookies
- 210 grams Primal Palate Gluten-free All-Purpose Flour, 1 3/4 cup spoon and leveled
- 1/2 tsp Baking Soda
- 1/4 tsp Himalayan Pink Salt, fine salt
- 113 grams Unsalted Butter, 1 stick or 1/2 cup softened to room temperature
- 65 grams Brown Sugar, 1/3 cup
- 6 Tbsp Granulated White Sugar
- 1 tsp Pure Vanilla Extract
- 1 whole Egg, 1 large egg at room temperature
- 1 cup Semi-Sweet Chocolate Chips
- Line a rimmed baking sheet with parchment paper, and set aside.
- In a medium size saucepan, melt the stick of butter over medium heat.
- Pour in the sugar, and salt, and whisk to combine with the butter.
- Cook the butter and sugar mixture until hot and bubbling, and stir often as the butter and sugar may separate as it starts cooking, but not to worry, it will easily come together as you wisk.
- Cook the toffee until it reaches 300 degrees F, whisking as needed, and adjusting the temperature if it seems like it is becoming too hot too quickly. This is something you will need to monitor as it cooks.
- Pour the toffee out onto your lined baking sheet, and smooth into an even layer. It doesn't need to coat the entire baking sheet, just smooth it out so that it's approximately even thickness.
- Set aside the toffee in a cool area to harden.
- Preheat your oven to bake at 375 degrees F.
- In a medium size mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar with a hand mixer.
- Add in the vanilla and egg, and beat on medium speed until fluffy.
- Add in the dry ingredients, and beat again on medium speed until combined.
- Chop the cooled toffee into small bits and pieces.
- Pour in the chocolate chips and 1 cup of toffee pieces to the cookie dough, and stir to combine.
- Line two baking sheets with parchment paper, and using a cookie scoop, dish out about 6 balls of cookie dough. These cookies will spread, so space them out, and don't press them down.
- Bake one sheet of cookies for 12 minutes in the center of the oven on the middle rack. When the cookies come out of the oven, use a small rubber spatula to gently nudge them back into a circular shape if the areas with toffee spread out too much around the edges.
- Allow to cool for 3 minutes, sprinkle with flaky salt if desired, and allow to cool for another 7 minutes on the tray, before transferring to a wire rack. Repeat until you have baked all of your cookies.
The toffee melts when the cookies are baking, and this may result in some of the cookies being oddly shaped. This is okay. When they come out of the oven, just use a small rubber spatula to gently nudge the edges back to a round shape.
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