Gluten Free Chocolate Chunk Toffee Cookies

Ingrédients

• 2 sticks (1 cup; 8oz) salted butter, cut into chunks
• 2-2/3 cups (320g) gluten-free flour blend or all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher or fine sea salt
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 tbsp vanilla paste or pure extract
• 1/2 cup toffee bits or Heath bar bits (Hershey’s brand is gluten-free)
• 3/4 cup semisweet chocolate chunks or chips

Préparation

1. 1

   Preheat the oven to 350°F. Line two baking...: Preheat the oven to 350°F. Line two baking sheets with parchment. Set the bowl from your stand mixer next to the stove.

2. 2

   Melt the butter in a light colored saucepan...: Melt the butter in a light colored saucepan over medium heat. Once the butter starts to foam and bubble up, swirl the pan or whisk constantly, keeping the butter moving. Occasionally pull the pan off the heat and let the foam subside so you can see what is happening under it. When the butter stops sputtering and you see little brown bits at the bottom of the pan, immediately remove from heat and pour into the bowl of your stand mixer. If you leave it in the pan it will continue to cook. Set aside to cool.

3. 3

   While the butter is cooling, in another bowl,...: While the butter is cooling, in another bowl, whisk together the flour, baking soda, and salt and set aside.

4. 4

   Add both the sugars to the bowl with...: Add both the sugars to the bowl with the melted butter. Beat on medium speed about 3 minutes - you are looking for the butter-sugar mixture to form into large flattened clumps around the edges of the bowl that collapse as soon as the beater comes around again. Add the whole egg, yolk, and vanilla, and beat until thoroughly blended and smooth. It will look like a thick and sticky pancake batter. Add the dry ingredients and beat on low speed until fully incorporated. Add the toffee bits and chocolate chunks or chips and stir until just combined.

5. 5

   Use a 1 or 2 tbsp ice cream...: Use a 1 or 2 tbsp ice cream scoop to portion the dough onto the prepared baking sheets. Leave at least 1-1/2 inches between them to allow for spreading.

6. 6

   Bake for 10 minutes or until edges start...: Bake for 10 minutes or until edges start to turn golden brown, spinning them front to back about halfway through. I prefer to bake one sheet at a time. That gives me the most consistently browned cookies.

7. 7

   Remove from the oven and leave the cookies...: Remove from the oven and leave the cookies on the pan for a couple of minutes to firm up before transferring to a wire rack to cool thoroughly.