Dark Chocolate Toffee & Sea Salt Cookies
I love stumbling upon local artists, especially food artists. I had gone to a winter market a few years ago and stumbled upon Georgian Chocolate Co, an artisanal chocolate shop. I walked away with a armful of dark chocolate! You can find Georgian Chocolate Co online but I highly recommend stopping by their adorable boutique shop full of local artists and vendors. It is a one stop shop for all your gifting needs and you can treat yourself too! I couldn't wait to bake with Georgian Chocolate's new baking chips. I used the decadent dark chocolate chips to make these cookies along with the toffee and sea salt dark chocolate bar. Remember to let the cookie dough cool in the refrigerator for at least 2 hours before you bake. I made large cookies using the large cookie scoop. The cookie scoop that I love and own is listed at the bottom of the post. I can't wait for you to bake these cookies and visit Georgian Chocolate Co too! Be sure to take a photo and tag me when you bake these @pbonaspoon Happy Baking Friends!
- 06/01/2021
- 18 large cookies
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Ingredients
- Ingredients
- 1 cup softened unsalted butter
- 1 and ⅓ cup granulated sugar
- 2 tsp vanilla
- 2 cold eggs
- 2 oz melted dark chocolate
- 2 cups all purpose flour
- 1 cup sifted cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 bar Georgian chocolate’s Toffee and Sea Salt Dark Chocolate bar, chopped into small pieces
- 1 cup dark chocolate chips (Geogian Chocolate’s Dark Chocolate Baking Chips)
- 2 tsp sea salt for sprin
Directions
- Step 1
- Preparation
- Step 2
- Line 2 cookie sheets with parchment paper or silpat baking mats and set aside.
- Step 3
- Cut up the chocolate bar and set aside.
- Step 4
- In a microwavable chocolate Melt the first 2 oz of chocolate in the microwave for 30 seconds and stir until completely melted
- Step 5
- In a medium size bowl add flour, sifted cocoa powder, baking soda and salt. Set aside
- Step 6
- In a stand mixer add the softened butter and sugars. Mix on medium-high for about 1 minute.
- Step 7
- Add in the eggs and vanilla, mix on medium speed until well blended.
- Step 8
- Turn the mixer to stir and slowly add the dry ingredients until mixed completely.
- Step 9
- Add the chopped chocolate bar, chocolate chips and melted chocolate and fold into the batter.
- Step 10
- Place the cookie batter in the refrigerator for at least 2 hours.
- Step 11
- Remove from the fridge and preheat the oven to 350 F.
- Step 12
- Use a large size cookie scoop and roll the dough into balls. Place the balls about 3 inches apart. I fit 6 cookies on each baking sheet.
- Step 13
- Bake for 10 minutes and remove from the oven to a cooling rack. Cookies can be stored in an airtight container for 5 days. Cookies freeze well
