Better than the classic? Espresso Toffee Chocolate Chip Cookies
Hi Bakers,
Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn’t prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~Carolyn
PS Here is the toffee recipe link if you want to make some instead of buying it. https://www.chillybakesglutenfree.com/english-toffee/
Gluten-Free Espresso Toffee Chocolate Chip Cookies
Makes ~20 cookies
Dry
2 1/3 cups Cup4Cup multipurpose flour
1 tablespoon Oat Flour
1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)
1 teaspoon Koda Farms Sweet rice flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
Wet
12 tablespoons (1½ sticks) of butter, melted and cooled
1 cup packed brown sugar
½ cup granulated sugar
1 large egg
3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon yellow sweet potato, cooked and mashed well
1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)
1/2 cup English toffee chunks*
Optional: large grain sea salt crystals to top cookies with
In a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.
In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.
Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**
Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!
*I made the toffee, but you can add pieces of a ready-made toffee bar instead.
**If you freeze the dough, let it sit out for 30 minutes before baking.