These chocolate chip cookies are extra flavourful and crunchy thanks to the use of Flourist Whole Grain Red Fife Flour and cornmeal. Toffee chips add a nice caramel note too.
Toffee Chocolate Chip Cookies
1 cup (227g) butter, room temperature
3/4 cup (150g) sugar
3/4 cup (160g) brown sugar
2 tsp vanilla
2 eggs
2 cups (300g) Flourist Whole Grain Red Fife Flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup (40g) cornmeal
2 cups chocolate chips
3/4 cup toffee chips
flaky sea salt
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a standing mixer with a paddle attachment or with a hand blender, cream butter and sugars together for about a few minutes until light and fluffy.
Add vanilla and eggs, one at a time. Scrape down the bowl with a rubber spatula after each addition and mix until well combined. Add Flourist Whole Grain Red Fife Flour, baking powder, baking soda, salt and cornmeal and continue mixing until just incorporated. Scrape down the bowl again and add the chocolate and toffee chips, mixing by hand until combined.
Shape dough into balls and arrange onto a prepared baking sheet, spacing them about 2 inches apart (the cookies will spread out during baking).
Sprinkle with sea salt and bake for about 12 minutes until golden brown and firm around the edges.
