Red wine is not the only thing that improves with age, and so do these Toffee Chocolate Cookies. It’s hard to believe that a cookie gets better and better with time. If you think about it, the flour and fat are absorbing the flavors, the gluten in the flour is relaxing, and all of these small details add up to creating an aged toffee chocolate chip cookie that is complex and, simply put, delicious.
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How To Make 48-Hour Toffee Chocolate Cookies
How to Make Vegan Toffee
Mixing the Cookie Dough Ingredients
Vegan Toffee and Chocolate
You can make these cookies without the toffee but it’s well worth the effort to keep them in.
The large chocolate chunks in this recipe mixed with the smaller bits make this a very luscious cookie.
Aging this toffee chocolate cookie for 48 hours will make this an amazing cookie but certainly not required to still have a very nice cookie.
48-hour Toffee Chocolate Chunk Cookies
Servings: 13 Cookies
Red wine is not the only thing that improves with age. It's hard to believe that a chocolate chip cookie gets better and better with time. If you think about it, the flour and fat are absorbing the flavors, the gluten in the flour is relaxing, and all of these small details add up to creating an aged chocolate chip cookie that is complex and, simply put, delicious.Print Recipe
- 1 Candy thermometer
How to make Vegan Toffee
- Lined a baking sheet with parchment paper and have it close at hand.
- Melt the vegan butter in a pot, and add the dark brown sugar. Cook the brown sugar and vegan butter on medium-high heat for about 10 minutes. Continue to stir vigorously for the whole cooking duration.
- Using a candy thermomter, continue to check the temperature, once the toffee reaches 280 degrees remove it from the heat.
- Carefully pour the toffee onto the baking sheet lined with parchment paper.
- Allow the toffee to cool for 5 minutes. Place the toffee in the freezer until set and hard.
- Once hard, break the toffee into small pieces. Set aside keeping the toffee cold.
How to make the cookie batter
- Chop the chocolate into large chunks.
- Melt the vegan butter over low heat.
- In a mixing bowl, combine the dark brown sugar, cane sugar, instant espresso, and vanilla paste. Stir to combine.
- Pour the melted butter into the sugar mixture.
- Stir to start emulsifying the butter and the sugar. Add half of the plant milk, continue to stir, then add the remaining plant milk. The mixture needs to be creamy and emulsified with a beautiful shine.
- In a seperate bowl, combine the flour, potato starch, and baking soda. Mix well.
- Add the flour to the butter/sugar mixture, and gently mix until combined.
- Add the chocolate chunks and the toffee, and mix to combine. You might find it easier to mix with your hands.
- Use an ice cream scoop to form perfect cookies. Firmly press the cookie dough into the scoop.
- Place the cookies on a baking sheet lined with parchment, cover with plastic wrap, and place in the refrigerator for 48 hours.
How to cook 48 Hour Chocolate Chip Cookies
- Preheat the oven to 325 degrees.
- Cook the cookies for 18-20 minutes.
- Allow the cookies to rest for 5 minutes before you start to devour them all.
Nutritional values are an estimate.
Calories: 340kcal | Carbohydrates: 63g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 214mg | Potassium: 230mg | Fiber: 2g | Sugar: 47g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg