Toffee Chai Chocolate Chip Cookies
Author: Olivelle
Servings: 24
Prep Time: 45 minutes
Cook Time: 12 minutes
These cookies are crispy on the edges but soft and chewy on the inside. Our Apple Chai Sugar Shaker elevates the classic chocolate chip cookie recipe. You can also make cookie dough balls and freeze to bake later, for fresh cookies anytime!
View Original PDFIngredients
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- ¾ tsp Vanilla Bean Sea Salt
- ⅔ cup Unsalted Butter, softened
- ¼ cup Sweet Cream Butter Infused Olive Oil
- 1 cup Brown Sugar
- ¾ cup White Sugar
- ¼ cup Apple Chai Sugar Shaker
- 2 Eggs, room temperature
- 2 tsp Vanilla Extract
- 1 tsp Crème Brûlée White Barrel Aged Balsamic
- 8 oz High Quality Dark Chocolate Bars, chopped
- 1 cup Toffee Candy Pieces
Directions
- In a medium bowl, combine flour, baking soda, and Vanilla Bean Sea Salt. Set aside.
- In a large bowl, cream together butter, Sweet Cream Butter Infused Olive Oil, brown sugar, white sugar, and Apple Chai Sugar Shaker using a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add in eggs one at a time, beating on low. Then add vanilla extract and Crème Brûlée White Barrel Aged Balsamic, mixing to combine.
- Mix the dry ingredients into the wet ingredients on medium speed until just combined—do not overmix.
- Fold in the dark chocolate and toffee pieces using a spatula. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll heaping tablespoonfuls of dough into balls and place on the baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are golden.
- Tap the baking sheet gently on the counter immediately after removing from the oven to improve texture. Sprinkle with vanilla bean sea salt.
- Let cookies cool on the sheet for 3-5 minutes before transferring to a wire rack.