Double Chocolate Toffee Cookies! Chewy melted toffee in the middle surrounded by a classic chocolate cookies and topped with delicious white chocolate chips! How’s that for a cookie? You will be thinking that you picked these up from your local bakery but guess what, they are super simple to make yourself, so much better right?
My tip: these toffee stuffed chocolate cookies are unbelievable warm, right out of the oven, why? Because the toffee inside has just melted and it’s gooey goodness is completely irresistible, that why we are all here yes?! But, even if you don’t serve these cookies warm, they turn into chewy toffee chocolate cookies and that’s a dream in itself. So you have 2 options here: warm your cookies up before enjoying them to re-melt the toffee inside or devour them at room temperature, either way is good, you just have to decide weather you want a melted toffee cookie or a chewy toffee cookie? Hard choices I know #sorrynotsorry
Noticed I named these cookies ‘double’ chocolate? Because you’ll also be adding a generous sprinkling of white chocolate chips onto each of your cookies, before baking, yum!
Melted toffee/chewy toffee
Bakery Style Cookies!
You know what? I’m starting to notice that cookies are becoming my most baked good and because of this, I have decided cookies are my new favourite thing, besides brownies and cake but it’s the season for cookies and we all should be very excited!
So what are you waiting for? Let’s get baking friends!
- 1½ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup coconut oil, room temperature, not melted
- ¾ cup coconut sugar
- 1 medium egg
- 1 tsp vanilla bean extract
- 1 packet chewy toffee candies*
- ½ cup white chocolate chips
- Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
- Combine flour, cocoa, baking powder and baking soda together in a mixing bowl. Mix well and set aside.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and just beginning to get fluffy.
- Add egg and vanilla, whisk until light and smooth, approx. 15-20 seconds.
- Gradually beat in flour mixture until it begins to form a soft dough.
- Using your hands, form into a smooth dough. Wrap dough in cling film and refrigerate for 15 minutes.
- Prep toffee candies by unwrapping and using a rolling pin, firmly press and roll on each toffee to slightly flatten them out, so they’re not too thick for the cookies.
- Remove cookies dough from refrigerator and pick up approx. 2 tablespoons worth and roll into a ball. Flatten the dough ball into a big enough disc so one toffee candy will fit in the middle.
- Carefully mold cookie dough around the toffee, encasing it in the middle of the dough ball. Place on lined tray and slightly flatten it down. Ensuring the toffee isn’t exposed. Repeat with remaining dough, leaving a 1-inch gap between each cookie as they do spread.
- Press a few white chocolate chips into each cookie.
- Bake for 10-12 minutes or until lightly golden and cracks have formed on top.
- Remove and cool on tray for 5 minutes.
- Serve cookies warm so the toffee is oozing from the middle or cool to room temperature so the toffee inside is chewy.
*Find chewy toffee candies/lollies from your supermarket. I used these