Name: 48-hour Toffee Chocolate Chunk Cookies
Prep time: 30 min
Cook time: 20 min
Ingredients: 4 ounces vegan butter; ½ cup dark brown sugar; 8 ounces vegan butter; 1 ½ cup dark brown sugar; ½ cup cane sugar; 2 tsp instant espresso; 2 tsp vanilla paste; 8 Tbsp plant milk; 1 ½ cups all-purpose flour; 1 Tbsp potato starch; 2 tsp baking soda; 8 ounces dark chocolate

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48 hour chocolate chip cookie, vegan toffee

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

MELTED VEGAN BUTTER — Melt the vegan butter.

MIXING DARK BROWN SUGAR VEGAN BUTTER TOFFEE — Then add dark brown sugar.

COOKED VEGAN TOFFEE — Cook the sugar and butter. Use a candy thermometer to reach the correct “candy” temperature.

COOKED TOFFEE ON BAKING SHEET — Spread onto a sheet pan to cool.

Mixing the Cookie Dough Ingredients

SUGAR AND VEGAN BUTTER — Melt the vegan butter.

BROWN AND WHITE SUGAR — Combine the white and brown sugar.

ADDING ESPRESSO TO SUGAR — Add the instant espresso.

ADDING VANILLA PASTE TO MELT SUGAR, BUTTER, AND PLANT MILK — Next, add the vanilla paste (vanilla extract will work as well) to the sugars.

ADDING MELTED BUTTER TO SUGAR — Add melted butter and plant milk.

ADDING PLANT MIK TO SUGAR AND MELTED BUTTER — Mix well. This is the “creaming” part of this cookie dough recipe.

ADDING FLOUR TO BUTTER MIXTURE — Combine the flour mixture with the butter/sugar mixture.

MIXING FLOUR_SUGAR TO — Stir to incorporate.

Vegan Toffee and Chocolate

CHOPPED CHOCOLATE AND TOFFEE VEGAN — Toffee and chocolate chunks

48 hour chocolate chip cookie — Rest in the refrigerator for 48 hours

48 hour chocolate cookies baked — Cooked Chocolate Toffee Cookies

Chefs Tips

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

Course: Dessert

Cuisine: American

Keyword: chocolate, cookie, Toffee, Vegan

Prep Time: 30 minutes

Cook Time: 20 minutes

Aging time: 2 days

Servings: Cookies

Calories: 340kcal

Author: Those Vegan Chefs

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.

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Equipment

1 Candy thermometer

Ingredients

Toffee

4 ounces vegan butter
½ cup dark brown sugar

Cookie Dough

8 ounces vegan butter
1 ½ cup dark brown sugar
½ cup cane sugar
2 tsp instant espresso
2 tsp vanilla paste
8 Tbsp plant milk
1 ½ cups all-purpose flour
1 Tbsp potato starch
2 tsp baking soda

8 ounces dark chocolate

Instructions

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.

Notes

Nutritional values are an estimate.

Nutrition

Toffee Chocolate Cookies

Mixing Bowl

Le Creuset Sauce Pot

Baking Pans