After making the Toasted Coconut, Toffee and Chocolate Chip Cookies earlier this week, I was left with some toffee bits in the cupboard and I couldn’t resist adding them to a rich, chocolate cookie. The result was crispy, chewy cookies with a deep chocolate flavor, toffee crunch and gooey chocolate chips.
As with any chocolate cookie, the quality of your cocoa powder makes a big difference in the end result. Using a dutch process cocoa results in a richer cookie flavor, as does adding in a good quality dark chocolate chip.
Check out all of the Gluten Free Dessert Recipes on this website!
- 1/4 cup brown rice flour *
- 1/4 cup tapioca starch *
- 2 tablespoons potato starch *
- 1/8 teaspoon xanthan gum *
- 1/4 cup plus 2 tablespoons dutch process cocoa
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup butter softened
- 1/2 cup light brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup dark or bittersweet chocolate chips
- 1/3 - 1/2 cup toffee bits
- * if you do not need a GF version of this recipe simply substitute 1/2 cup all purpose flour for the items marked with an *
- Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
- Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!