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The Chocolate Chip Cookie Recipe You Should Make This Weekend

The Chocolate Chip Cookie Recipe You Should Make This Weekend

Majority of us are spending a lot more time at home, more than we’ve probably done in a loooong time and even doing more cooking (and dishwashing) than ever before. Though its easy to bemoan this period of isolation, complain about the lockdown or long for the days when we can finally make it outside like before again, why not use this as an opportunity to really indulge or do somethings that will make you happy, or maybe I’m the only one that gets happy eating sweets?


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Highly recommend baking toffee chocolate chip cookies while watching @loveisblindnetflix. 🥰🥰🥰

A post shared by Nina Friend (@ninafriend) on

I saw this image above on Food and Wine Assistant Editor @ninaFriend’s feed and LISTEN I went searching and finally found the recipe and looking forward to making it this weekend. The Brown Butter and Toffee Chocolate Chip Cookies recipe from Bon Apetit seems a bit intense thats why I want to leave it for the weekend. If you’re not the sweet eating type, you can always make it and give to a neighbor or drop off for a loved one that may be close by to brighten their day. Or curl up with a full plate, milk and Netflix’s “Never Have I Ever,” weekend made, amiright?

Check out the recipe below. I will be posting on SociaLifeChicago’s Instagram stories and highlights hopefully the finished product looks 1/4 as good and half as tasty.

1 cup (2 sticks; 227 g) unsalted butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda (SODA not Powder)
¾ teaspoon kosher salt
1 cup (packed; 215 g) dark brown sugar
⅓ cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt

*Bolaji tip: If you don’t have toffee at the ready but would like to add some, you can make your own toffee. Recipe below.

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Chocolate Covered Toffee Recipe:
1/2 Cup (1 stick butter)
1/2 C white sugar
2 Tablespoon water
1/2 teaspoon vanilla
1/3 C almond bits
2 bags (11.5 oz each) Ghirardelli Milk Chocolate Premium Baking Chips

Melt the butter, sugar, vanilla and water in a pot with wooden or steel spoon. Keep stirring on medium heat about 10-15 until all melted and it begins to change color. Once brown, turn off heat. Line cookie sheet with parchment paper and one bag of chocolate chips to cover (briefly melt in oven so you can spread it, pour hot toffee mix onto chocolate, spread remaining chocolate and let melt then spread. cool for an hour before you take it out and break it up.

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