Gingerbread Toffee Chocolate Cookies (Print-Friendly Version)
Chewy gingerbread cookies with brown butter, toffee bits, and chocolate for festive winter baking.
# Ingredients You'll Need:
→ Cookie Dough
01 -
115 g unsalted brown butter
02 -
110 g packed brown sugar
03 -
25 g granulated sugar
04 -
1 large egg, at room temperature
05 -
15 ml molasses
06 -
2.5 ml vanilla extract
07 -
170 g all-purpose flour, spooned and leveled
08 -
2.5 ml baking soda
09 -
5 ml ground cinnamon
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2.5 ml ground ginger
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1.25 ml ground allspice
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0.6 ml ground nutmeg
13 -
1.25 ml fine salt
14 -
55 g semisweet chocolate chips
15 -
55 g milk chocolate chips
16 -
Sea salt, for garnish (optional)
→ Toffee
17 -
220 g brown sugar
18 -
115 g unsalted butter
19 -
1.25 ml kosher salt
# How to Make It:
01 -
In a saucepan over medium heat, combine butter and brown sugar, stirring constantly until the butter fully melts. Bring to a boil while mixing continuously. After boiling, continue to stir for 10-15 minutes until the mixture reaches 150°C (300°F). Remove from heat and pour onto a prepared sheet pan. Spread evenly with an offset spatula and allow to cool and set for 20 minutes.
02 -
Once the toffee has set, use a rolling pin to break it into small pieces suitable for cookie mixing.
03 -
Cut the butter into cubes and place in a heavy saucepan over medium heat. Stir continuously as the butter melts and begins to foam, cooking until it turns deep golden brown. Remove from heat and transfer to a heatproof bowl. Allow to cool until slightly thickened but still pourable.
04 -
Preheat the oven to 175°C. In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well blended. Add the egg, molasses, and vanilla extract, whisking until smooth.
05 -
Sift together the all-purpose flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Gently fold the dry mixture into the wet mixture until just combined, ensuring no pockets of flour remain. Avoid overmixing.
06 -
Fold in semisweet chocolate chips, milk chocolate chips, and 60 g of crushed toffee until evenly distributed in the dough.
07 -
Portion the dough using a 1/3 cup measure or standard ice cream scoop onto a large baking sheet, spacing cookies well apart. Top each portion with additional chocolate chips and toffee if desired. Bake for 10 minutes or until cookies are golden at the edges.
08 -
Upon baking, optionally use a large round cutter or cup to reshape cookies for a uniform appearance. Sprinkle sea salt over warm cookies, if desired. Allow to cool on the baking sheet before serving.
# Extra Information:
01 -
For best texture, cookies must be baked immediately after mixing as the dough does not keep well due to its butter and sugar ratio.
02 -
Exercise caution when working with hot toffee and pans to avoid burns.