To me the perfect cookie is that combo of soft and chewy with a bit of crunch on the edges. It’s gotta be a oooey, gooey, melt-in-your-mouth, warm out of the oven, knock your socks off, slap ya mamma, sweet with a perfect touch of salty, give you hope in humanity kinda cookie… That’s not too much to ask from a cookie is it?? These are it for me.
Along my baking journeys, I have learned a few tricks to make your cookies stand apart from the rest. Whether you are making these salted toffee chocolate chip cookies or another type, I have found these few simple things will really step up your cookie game.
1. Use bread flour when you are looking for that chewy center with crispy edges kind of texture. Chocolate chip and oatmeal cookies are prime candidates for using bread flour instead of regular ole AP.
2. Refrigerate your dough for at least 24 hours. I actually didn’t realize how much of a difference this can make in a cookie’s outcome until I made this recipe, and this leads me to believe it is true of any cookie recipe. The first few batches I baked right after mixing up the dough. I kept the dough in the fridge in between, and they turned out just fine and yummy. We were running to a friend’s house, and I didn’t have time to make the last tray. Then I didn’t get around to baking the last of the dough for about 5 days. The difference in the texture of the cookies from the same exact batch of dough was kinda incredible. The aged dough made chewier, thicker, and just over all more delicious cookies. Matt and I ate all 6 as soon as they were cool enough to stuff them into our mouths. Yep. Don’t judge. But do age your cookie dough.
3. Salt is the key to all good things. OK that may be an overstatement… but come on… salted caramel, salted chocolate… there’s a reason salted is the thing these days. It has been discovered (and well publicized by coffee chains and the like) that a little bit of salt gives sweets that contrast they need. It makes your tongue go, hey, what’s that? It brings out the sweetness in a new way. Sweet and salty… they were meant to be married. You can get that big kick of salt by actually sprinkling salt on the cookies, as I have done in this recipe, but you can also add a more subtle extra saltiness by using salted butter. Gasp! I know, I know. Almost always sweet recipes call for unsalted butter, with the idea that you can control how much salt you add. True story. However if you are looking for a saltier punch in your cookie, try out salted butter. See how it changes things. It could be just what your cookie needs.
I love learning new things that bring out the best in a dish. I seriously just realized the aged-dough phenomenon, kinda by accident. Just goes to show you can learn something new every day. Let me know if you have any great cookie tips to share!
- 2 sticks of salted butter
- 1 cup light brown sugar, packed
- ½ cup white sugar
- 2 tsp. vanilla
- 2 eggs
- 1 tsp. soda
- 1 tsp. kosher salt (use half if using table salt)
- 2½ cups bread flour
- 1 cup mini chocolate chips
- 1 cup toffee bits
- fluer de sel (flaky sea salt for topping-I buy mine in the bulk section at whole foods)
- In the bowl of a stand mixer, cream the butter and sugars until fluffy.
- Add the eggs, one at a time until well incorporated.
- Add the vanilla.
- In a separate bowl mix the dry ingredients. Slowly add the dry to the mixer and mix on slow speed until well blended. Do not over mix.
- Add the chips and the toffee bits and mix until well distributed.
- Turn the dough out onto plastic wrap and wrap well. Store in the refrigerator until ready to bake.
- Bake at 350 for 9-11 minutes, or until they are lightly browning around the edges.
- Sprinkle with fluer de sel right out of the oven.