Especially delectable using Rock Coast Toffee Bark which you can find at Olive Us, these gooey, rich cookies are a real treat! The browned butter adds an extra layer of toasty flavour that you can’t miss out on!
- 2 1/4C all purpose flour
- 1 tsp baking soda
- 1 tsp instant coffee powder (optional)
- 1/2 tsp Olive Us Fleur de Sel
- 1C salted butter
- 2/3C dark brown sugar
- 1/3C organic cane sugar
- 2 medium eggs
- 2 tsp vanilla
- 1/3C unsweetened chocolate chips
- 6 squares Rock Coast Original or Smoked Salt Toffee Bark, roughly chopped
- 1/3C almonds, roughly chopped
In a large saucepan over medium heat, melt the butter and simmer until it just starts to brown. Remove from heat and allow to brown slightly further in the saucepan. Pour into a heatproof bowl and allow it to come to room temperature and solidify slightly (it can also be put in the freezer for about 10-15 minutes to expedite this process).
In a medium bowl sift flour, baking soda, instant coffee powder (if using), and salt. Set aside.
Using a hand mixer on high speed, blend the butter and sugars until light and fluffy. Whip in the eggs, one at a time, and vanilla until fluffy. On medium speed, add the flour mixture in, scraping the bowl between additions.
Stir in the toffee, chocolate chips, and almonds. Roll the dough into 1Tbsp balls and chill for 30-45 minutes (the dough balls can also be frozen for up to 1 month and thawed for about 20 minutes before baking). Bake at 350F for 8-11 minutes (depending on how soft of a cookie you like) until just browned and toffee is melted and gooey. Enjoy warm with your favorite milk!
