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Chocolate Toffee Chip Cookie
Chocolate Toffee Chip Cookie

Before you jump to Chocolate Toffee Chip Cookie recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Making the decision to eat healthily provides many benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Although we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically think that healthy diets require a lot of work and will significantly alter how they live and eat. In reality, though, simply making a couple of modest changes can positively affect daily eating habits.

The first change you need to make is to pay more attention to what you purchase when you go to the grocery since it is likely that you tend to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? A great healthy alternative can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.

As you can see, it’s not hard to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chocolate toffee chip cookie recipe. To cook chocolate toffee chip cookie you only need 13 ingredients and 10 steps. Here is how you cook that.

  1. Provide salted butter, room temperature
  2. You need packed brown sugar
  3. Get cane sugar
  4. Get ap flour
  5. Take kosher Diamond Crystal salt
  6. Take instant espresso
  7. Use baking soda
  8. Use egg
  9. Use vanilla
  10. Provide apple cider vinegar
  11. Take chocolate chips
  12. You need toffee bits
  13. Take Fine sea salt to finish
  1. Add flour, salt, espresso, and baking soda. Whisk, set aside.
  2. Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed.
  3. Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing.
  4. Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.)
  5. Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container.
  6. Refrigerate for 24 hours.
  7. Remove from refrigerator, and bring dough to room temperature, about an hour.
  8. Preheat oven to 365º and line a half-sheet pan with parchment.
  9. Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each.
  10. Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.)

Most of the cookies on my website call for creaming softened butter with the sugars. This cookie is also a good candidate for dipping partially into melted chocolate to up the fancy factor, like I mentioned in my post about Toffee Pecan Shortbread Cookies. Coconut Toffee Chocolate Chip Cookie Bars are impossible to resist with their ooey, gooey center and incredible flavor! I like dark chocolate chips in my cookies but semi-sweet or milk chocolate chips are easily substituted. It was a creamy cappuccino flavoured ice cream with chunks of dark chocolate, white chocolate and toffee bits peppered throughout.

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