Dark Chocolate Toffee Cookies {traditional and gluten free recipes}
Yield: 2 dozen cookies
1/4 cup brown rice flour *
1/4 cup tapioca starch *
2 tablespoons potato starch *
1/8 teaspoon xanthan gum *
1/4 cup, plus 2 tablespoons dutch process cocoa
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup light brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup dark or bittersweet chocolate chips
1/3 - 1/2 cup toffee bits
* if you do not need a GF version of this recipe, simply substitute 1/2 cup all purpose flour for the items marked with an *
Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!
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