Crumbl Sea Salt Chocolate Chip Toffee Cookies Recipes

CRUMBL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
• Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the egg and vanilla, beat on medium speed for 1 minute.
• Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
• Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
• Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
• Store cookies in an airtight container. See note #3

CRUMBL SEA SALT CHOCOLATE CHIP TOFFEE COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchement paper and set aside.
• Cream the softened butter and brown sugar together until light and fluffy.
• Mix in one egg and the vanilla butter emulsion.
• Add in the flour, salt, and baking soda and mix to combine. Make sure to stop mixing as soon as the flour. mixture disappears to avoid overmixing. Fold in the chocolate chips and toffee bits.
• Using a large cookie scooper, scoop out 9 large cookie dough balls, place them on the prepared baking sheet, flatten to about 1 inch in thickness, and bake for 11 minutes. Top with more chocolate chips as soon as they come out to get beautiful drool-worthy cookies, and sprinkle with coarse sea salt.
• Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack. Let cool completely and enjoy!