I’m obsessed with these Salted Toffee Dark Chocolate Cookies! These sweet and salty dark chocolate cookies use the Theo Chocolate Salted Toffee Dark Chocolate Bars for a slightly sweet, salty, and crunchy cookie!
If you love sweet and salty cookies as much as I do, check out some of my other favorites like my Eggless Sea Salt Dark Chocolate Honey Cookies, Eggless Sea Salt Dark Chocolate Chunk Cookies, or my Almond Butter Chocolate Chip Cookies.
Why You’ll Love This Recipe
If you love sweet and salty cookies then you will love these Salted Toffee Dark Chocolate Cookies! I’m obsessed with sweet and salty dark chocolate cookies, they are my favorite kind! And I love that I use the Theo Chocolate Salted Toffee Dark Chocolate Bars for this cookie recipe because it makes it really easy!
I just chop up the chocolate bars and add into my dough. I sprinkle extra chopped chocolate on top, refrigerate these bad boys for 30 minutes, then bake them off. When they come out of the oven, I add flaky sea salt to really bring out that toffee flavor!
Ingredients for Salted Toffee Dark Chocolate Cookies
Theo Chocolate Salted Toffee Dark Chocolate Bars
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Tools Needed
Stand Mixer
Sharp Knife
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES10)
How to Make Salted Toffee Dark Chocolate Cookies
Step 1
Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until all the butter and sugar is combined, then cream on low for 5 minutes or until light and fluffy.
Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.
Step 3
Chop 2 of the chocolate bars and add into the dough and mix on low until combined. Chop the remaining half chocolate bar and reserve for adding on top of the cookies.
Step 4
Using your hands form the dough into 20 balls and place on the prepared baking sheet. Add the remaining chocolate on top of the cookie dough. Refrigerate the baking sheet for at least 30 minutes.
Step 5
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet and spread out evenly.
Step 6
Bake for 15 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Soft and chewy, sweet and salty, these Salted Toffee Dark Chocolate Cookies are an easy cookie that you will love!
Ingredients
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic packed light brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Flaky sea salt
Directions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until all the butter and sugar is combined, then cream on low for 5 minutes or until light and fluffy.
- Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.
- Chop 2 of the chocolate bars and add into the dough and mix on low until combined. Chop the remaining half chocolate bar and reserve for adding on top of the cookies.
- Using your hands form the dough into 20 balls and place on the prepared baking sheet. Add the remaining chocolate on top of the cookie dough. Refrigerate the baking sheet for at least 30 minutes.
- Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet and spread out evenly.
- Bake for 15 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Recipe Video
Notes
- Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake 13 to 15 minutes or until golden brown around the edges.
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Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
