Toffee Chai Chocolate Chip Cookies
Toffee Chai Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
24
Prep Time
45 minutes
Cook Time
12 minutes
Get ready for the ultimate cookie experience with these Toffee Chai Chocolate Chip Cookies! Crispy on the edges and soft and chewy on the inside, these cookies are made even better with a dash of our Apple Chai Sugar Shaker, giving them a warm, spiced twist. Make dough balls ahead of time and freeze them for fresh, warm cookies anytime you’re craving a treat!
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Ingredients
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3 cups All Purpose Flour
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1 tsp Baking Soda
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¾ tsp Vanilla Bean Infused Sea Salt, plus more for finishing
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⅔ cup Unsalted Butter, softened
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¼ cup Brown Butter Infused Olive Oil
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1 cup Brown Sugar
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¾ cup White Sugar
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¼ cup Apple Chai Sugar Shaker
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2 Eggs, room temperature
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2 tsp Vanilla Extract
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1 tsp Crème Brûlée White Barrel Aged Balsamic
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8 oz High Quality Dark Chocolate Bars, chopped
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1 cup Toffee Candy, chopped
Directions
In a medium bowl combine flour, baking soda, and Vanilla Bean Infused Sea Salt. Set aside.
In a large bowl add the softened butter, Brown Butter Infused Olive Oil, brown sugar, white sugar, and Apple Chai Sugar Shaker. Using a hand mixer on medium speed, cream together the ingredients until light and fluffy, about 2-3 minutes.
Add in eggs one at a time, beating on low. Add in vanilla extract and Crème Brûlée White Barrel Aged Balsamic and mix to combine.
Add the flour mixture into the wet ingredients and mix on medium speed until just combined. Do not overmix.
Fold in the dark chocolate and toffee candy using a spatula. Cover bowl and let sit in the refrigerator for at least 30 minutes.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Take heaping/rounded tablespoonfuls of cookie dough and roll into a ball. Set on a baking sheet about 2 inches apart. Cook for 10-12 minutes or until the edges are golden.
Pull cookies out of the oven and immediately tap a few times on the counter, this will help with the final texture! Finish with a sprinkle of the Vanilla Bean Infused Sea Salt.
Let cookies sit on a baking sheet for about 3-5 minutes before moving to a wire rack to cool completely. Enjoy!
Recipe Note
You may notice that the Crème Brûlée White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!