Cornmeal Toffee Chocolate Chip Cookies

May 17, 2021
4 Ratings
Photo by Posie Harwood
  • Makes 15 cookies
Author Notes

These cookies offer just enough of a riff on a classic chocolate chip cookie: cornmeal for crunch, toffee bits for flavor, and sea salt to offset the sweetness. —Posie (Harwood) Brien

What You'll Need
  • 1 cup (226 grams) butter, at room temperature
  • 3/4 cup (149 grams) granulated sugar
  • 3/4 cup (160 grams) brown sugar, lightly packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups (240 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup cornmeal
  • 2 cups semisweet chocolate chips
  • 3/4 cup toffee bits
  • flaky sea salt
  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugars until light and fluffy. Add the vanilla and salt and mix. Add the eggs and beat until smooth.
  3. Add the flour, baking powder, baking soda, and cornmeal and beat until just mixed, scraping down the bowl as you go. Add the chocolate chips and toffee bits and beat until just combined.
  4. Drop the batter by spoonfuls (I used a tablespoon cookie scoop) onto a parchment-lined baking sheet. Leave at least 2 inches between the cookies as they will spread a bit.
  5. Sprinkle the top of each cookie with flaky sea salt (I like Maldon), and bake for 10-15 minutes or until golden brown on the edges. Let cool on the sheet until firm enough to transfer to a cooling rack.

See what other Food52ers are saying.

  • Rachel Minier
    Rachel Minier
  • margotjane

2 Reviews

Rachel M. September 26, 2017
Made these yesterday and I think they're pretty great! Weirdly I didn't like them very much straight out of the oven (tasted overly sweet), but once they cooled I was a big fan. It's pretty likely that I'll be making them again, but I think I'll make a few modifications: browning the butter (just because I think it's delicious, and that it'll go well with the toffee), might go slightly less granulated sugar, and chilling before baking, because mine ended up really, really flat.

One other thing to note: I'm not sure where the "makes 15 cookies" came from, but I got over 3 dozen using a tablespoon cookie dough scoop, and that includes some dough sampling ;)
margotjane October 22, 2017
Mine were super-flat too, even with chilling. I got about 20 with a tablespoon scoop for half a recipe. They were good!