Gluten Free Toffee Chocolate Chip Cookies
These Gluten Free Toffee Chocolate Chip Cookies are buttery, chocolaty, always tender, and just the right amount of gooey, chewy deliciousness. Throw out all of your other chocolate chip cookie recipes because this is the only one you’ll ever need, or make, again.
Gluten Free Toffee Chocolate Chip Cookies: The Only Cookie You'll Ever Need
I don’t think there are enough words in the English language to describe how good these cookie are, or my love for them.
They are inspired by a non-gluten free recipe I came across on Bon Appetit where they proudly proclaimed that these cookies would ruin every other cookie recipe. I was skeptical, but they sounded so good I decided to give a go and try and make them gluten free.
When I first told my husband what I was making, he was skeptical too. “Brown butter in a cookie!? That doesn’t sound good.” But I told him to trust me because I’ve never steered him wrong when it comes to a dessert recipe and I gave it a shot.
And boy, howdy… these cookies are life changing.
The Best Things In Life Are Made of Chocolate
I know people say that about basically everything nowadays – “This moisturizer is life changing!” “These jeans are life changing!” “This filter for your insta feed is, like, life changing!” – but when I say that about these Gluten Free Toffee Chocolate Chip Cookies I am speaking the truth on so many levels.
Remember when you were a little kid, and your mom or dad or a grandparent made you the first chocolate chip cookie you’ve ever had? And you knew no matter what, you had to have that chocolate chip cookie again, sooner rather than later. That’s what it’s like eating these cookies. Every. Single. Time.
They always taste like they’re fresh out of the oven, even 2-3 days after you’ve baked them (if they last that long). Your house smells like a toffee factory while you prepare and then bake the dough. They’re just…magical.
If you can’t tell by now, I REALLY like these cookies. And although the cookies are slightly more time consuming to make that “regular” chocolate chip cookies, they are absolutely worth the effort.
Honestly, the hardest part is browning the butter and then allowing it to cool, which really isn’t that difficult at all. Letting the dough sit for 20-30 minutes before baking them allows the butter to hydrate the flour, yielding a tender, chewy and deliciously decadent cookie.
What’s In Gluten Free Toffee Chocolate Chip Cookies?
In the original recipe on Bon Appetit, they called for a few fancy ingredients that my local grocery store didn’t carry, like dark chocolate discs or wafers and Skor bars, but that didn’t stop me. My love for chocolate chip cookies prevailed.
Now, I’m sure if I went to a specialty food store I would’ve been able to find the dark chocolate wafers. And if I really hunted I could’ve found a Skor bar, but I wanted to make these cookies and not drive all over God’s creation trying to find dark chocolate and a candy bar. So I opted for dark chocolate chips (basically the same thing as a disc, right?) and some Heath bars.
In my subsequent baking of these gluten free toffee chocolate chip cookies, I have since upgraded to a bag of Heath bar pieces. You only have to cut up a Heath bar once and have most of the chocolate melted all over your hands and bits of toffee on your kitchen floor to realize there’s a better and easier way.
Tips for Making Gluten Free Toffee Chocolate Chip Cookies
As I said earlier, the hardest part about making these Gluten Free Toffee Chocolate Chip Cookies is browning the butter. And that’s simply because brown butter can turn to burnt butter very quickly if you don’t keep an eye on it! But as long as you mind the butter as it cooks and stir often, you’ll be fine.
- Make sure to let the dough sit for at least 30 minutes before baking. This is especially important for the gluten-free flour since it can take it a little longer to hydrate than all-purpose flour, and the last thing you want is a grainy cookie.
- The dough is going to be very loose when you first mix it, but it will thicken slightly to a “normal” cookie dough consistency as it sits.
- For a smaller cookie, use a tablespoon to portion out the dough on parchment lined cookie sheets (about 1-2 inches apart). I prefer to make these cookies using a tablespoon sized portion of dough because I think you get a little more bang for your buck.
- Make a full recipe of the dough and only bake half of it (if you’re making the smaller sized cookies), and put the other half in the fridge or freezer. Then when you want freshly baked cookies during the week, just take the dough out of the fridge or freezer and let it come to room temperature and bake as usual.
- If you like bigger, more spread out cookies, use an ice cream scoop to measure and they’ll yield cookies large enough for an ice cream sandwich (hint hint).
Let’s Eat!
If you’re looking for a serious upgrade to your standard, run of the mill chocolate chip cookie, then look no further.
The sweetness and combination of the milk chocolate and toffee from the Heath bar balance out the dark chocolate chips, and the brown butter brings out the toffee flavor and caramel notes that take this cookie to the next level.
So whatever you’re doing, stop, drop and make these Gluten Free Toffee Chocolate Chip Cookies. Be sure to tag me on social when you make them! Cheers to you, friend!
Gluten Free Toffee Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 4 ounces Health Milk Chocolate English Toffee Baking Bits about ½ of the bag
- 1 10 ounce bag of dark chocolate chips I prefer Nestle 53% Cacao Dark Chocolate Chips or Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Instructions
- Melt the butter in a sauce pan over medium-high heat, stirring often, until the butter begins to foam and then brown. Remove from heat and pour into the bowl of an electric mixer fitted with the paddle attachment.
- Add the brown sugar and granulated sugar to the brown butter and mix on low for 30 seconds until just combined. Let the mixture cool slightly, until lukewarm.
- In a small bowl, sift together the flour, baking soda, and salt
- Add the eggs and vanilla to the butter-sugar mixture and mix on medium speed until batter begins to thicken and lighten in color, about 1-2 minutes. Scrap the bowl down to ensure mixture is well combined.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- With a rubber spatula, fold in the toffee bits and chocolate chips. Set the batter aside and let the flour hydrate for at least 30 minutes. The batter will be very loose, but will thicken as it sits.
- Preheat your oven to 375° or 350° if using a convection oven.
- If making smaller cookies, use a tablespoon to portion out the dough and place 1-2 inches apart on a parchment lined baking sheet. If making larger cookies, use an ice cream scoops to portion out dough and place 3 inches apart.
- Bake cookies for 9-11 minutes, or until edges are just beginning to brown and crisp slightly. Remove from oven and let cool for 10 minutes. Transfer cookies to a wire rack and cool completely.
- Repeat with remaining dough, or store left over cookie dough in refrigerator for about 4 days or in freezer for 2 weeks.
6 Comments
Stephanie
These were super easy to make and tasted great!! I am the only gluten-free one in my family, but my whole family ate as many of these as I did!! Will definitely be making again!!
Ashley
Thanks, Stephanie! So glad you enjoyed them!
Kathy
I’m not much of a baker (more of a cook) but these are delicious! Super easy to make and they satisfy one’s sweet tooth. Even my picky grandson liked them and he doesn’t eat many sweets; actually prefers fruit to chocolate. I used the Ghirardelli chips because you can never go wrong with quality chocolate! Will make these over and over again.
Ashley
Thank you so much, Kathy! I’m so glad everyone enjoyed them!
Alvarez Jennifer
This recipe should be called the best cookies ever with a warning that you may eat them all LOL. Love Ashleys recipes and ways to make gluten-free enjoyable and ultra tasty. This girl knows her way around the kitchen. Keep them coming!
Gita
These are delicious!! I followed the recipe exactly, using 240g of flour (2 cups according to the chart on King Arthur’s website) I used a full cookie scoop for my first batch and the cookies melded together, so then I measured out 24-27g balls of dough, and was able to bake 9 on a half-sheet just fine! They don’t look like the chunky thick kind pictured, but they did come out closer to the Bon Appetit recipe that this is based off of! My partner loved them and said they were better than the last non-GF batch I made 🤣