Chocolate Toffee Cookies (Print Version)
# Ingredients:
01 -
24 saltine crackers.
02 -
1/2 cup butter for crack, 1 cup for cookies (unsalted).
03 -
1/2 cup brown sugar for crack, 1 1/4 cups for cookies.
04 -
1-1 1/4 cups semi-sweet chocolate chips for crack, 1/2 cup for cookies.
05 -
Fun toppings like sprinkles, crushed candy canes, or M&Ms.
06 -
1/3 cup white sugar.
07 -
1 whole egg and 2 egg yolks.
08 -
1 tablespoon vanilla extract.
09 -
2 1/4 cups all-purpose flour.
10 -
1 teaspoon baking powder.
11 -
1/2 teaspoon salt.
12 -
Optional: 1/2 teaspoon cornstarch.
# Instructions:
01 -
Cover a pan with parchment and lay out crackers. Boil butter and brown sugar to form toffee. Pour over crackers and bake at 400°F for 3-4 minutes. Sprinkle chocolate chips, spread melted chocolate, add toppings, then let it cool until solid.
02 -
Melt butter on medium heat until it turns amber and smells nutty. Let it rest till slightly cooler.
03 -
Blend cooled brown butter with sugars. Stir in eggs and vanilla. Mix dry ingredients in a bowl and slowly add to wet. Gently fold in chocolate chips and pieces of holiday crack.
04 -
Let the cookie dough rest in the fridge for half an hour or up to a full day.
05 -
Scoop cookie dough onto baking trays lined with parchment. Bake at 350°F for 10-12 minutes until edges are golden but centers stay soft.
# Notes:
01 -
Always use parchment to keep the crack from sticking.
02 -
Reserve 1 1/2 cups of holiday crack to mix into cookies.
03 -
Take it slow when browning butter—it’s worth it.