Sea Salt + Toffee Chocolate Chip Cookies

Tuesday, August 7, 2018
National Chocolate Chip Cookie Day came and went on Saturday, but not before we could celebrate with a homemade, straight-from-the-oven batch of cookies. Y'all, these cookies are absolutely amazing! The perfect texture, baked like a dream, and combination of salty and sweet. We've been munching on them with cold glasses of milk since. And since they are going to be our go-to cookie in the Hill house, I wanted to share this scrumptious recipe with all of you! Take this as my, not-so-subtle nudge to go make these cookies ASAP. Then tell me how much you love them too :)


  • What You'll Need
    • 1/2 cup old-fashioned oatmeal, ground
    • 2 1/4 cups all-purpose flour
    • 1 1/2 TSP baking soda
    • 1 TSP salt
    • 2 sticks unsalted butter
    • 3/4 cup light brown sugar
    • 3/4 cup granulated sugar
    • 2 eggs
    • 2 TSP vanilla extract
    • 2 cups mini chocolate chips
    • 1 1/3 cup toffee pieces
    • Flaky sea salt

  • What You'll Do
    • Place oats in food processor and grind up until fine (flour-like). Add to a bowl with the flour, baking soda, and salt.
    • In a separate bowl, cream the butter and sugar using a mixer, until the mixture is fluffy. Add one egg and the vanilla extract. Mix until combined. Add the second egg and mix just until combined.
    • Add the dry ingredients into the bowl of wet ingredients and beat until just combined. Make sure not to over-mix!
    • Fold the chocolate chips and toffee pieces into the dough using a spatula. 
    • CHILL IN THE FRIDGE FOR AT LEAST 2 HOURS! This is crucial!
    • Preheat oven to 350° and line a baking sheet with parchment paper.
    • Scoop the dough out into 2 TBSP portions (making it into a ball, but no need to roll it into a ball) and space 2 inches apart. 
    • Bake for 10 minutes, or until the edges are just browned and crispy.
    • Remove from the oven and let cool for about 5 minutes. Then transfer the cookies to a cooling rack. 
    • Sprinkle with the sea salt and eat right away with a glass of milk! Or store the cookies for up to 4 days. Enjoy!




This recipe is from Certified Pastry Aficionado, and was slightly adapted for my taste preferences. 
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