Crunchy Toffee Chocolate Chip Cookies
Created by Engrossed on March 30, 2012
- Servings: 30
- Prep Time: 15m
- Cook Time: 15m
- Recipe #5075
Ingredients
- 4 tablespoons butter, softened
- 1/2 cup vegetable oil or coconut oil (I used Enova originally)
- 3/4 cup sugar or Splenda granular (I used the latter)
- 3/4 cup light brown sugar or 1/3 cup Splenda brown sugar blend, packed (I used the latter)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 to 2 teaspoons instant coffee (optional)
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup barley flour or 1 cup whole wheat flour
- 1 cup whole wheat flour
- 1/2 to 3/4 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1/2 cup pecans, finely chopped (optional, I didn't use)
How to Make
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Step 1: Preheat oven to 350°F Lightly grease 2 baking sheets.
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Step 2: Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
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Step 3: Beat in the vinegar, egg, baking soda and baking powder until well combined.
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Step 4: Stir in the flours until well combined.
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Step 5: Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough will appear oily.
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Step 6: Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
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Step 7: Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
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Step 8: Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.
Nutritional Facts
- Serving Size: 1 (31.2 g)
- Calories 140.9
- Total Fat - 7.5 g
- Saturated Fat - 4 g
- Cholesterol - 7.2 mg
- Sodium - 43.8 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.1 g
- Sugars - 8 g
- Protein - 1.5 g
- Calcium - 9.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg