Ingredients
Equipment
Method
- Make the toffee. Have a sheet pan with a silicone mat or parchment paper prepped next to you, ready for you to pour the toffee. You will also want a spatula and some oven mitts nearby, as things will move quickly once the toffee is ready to pour out.
- In a medium pot or saucepan, combine all the ingredients and heat over medium-high until boiling. Stir constantly. Once bubbling, reduce the heat to medium and continue stirring constantly. The mixture may seize; just keep stirring and wait for the sugars to melt. Continue to cook for about 5 minutes, until the toffee turns a medium brown color and the mixture gets shiny. If you have a candy thermometer, you will want to take the toffee off the heat once it reaches about 285 degrees F.
- Once the toffee is cooked, immediately pour it onto your prepared baking mat. Use a spatula to scrape out the rest of the toffee. Leave to set for at least 10 minutes.
- Make the dough. In a large bowl, mix the olive oil, brown sugar, and granulated sugar. The mixture should be pale and combined.
- Add the plant milk and vanilla. Whisk again until light, pale, and fluffy. A few minutes of whisking should do the trick.
- In a medium bowl, whisk the flour, salt, and baking soda. Just whisk enough to make sure all the clumps are gone.
- Put aside the dry and wet mix. By this point, the toffee should be cooled. With your hands or the back of a wooden spoon, break up the toffee into small bits. I held my toffee with my hands, then broke it apart by hitting it with a wooden spoon.
- Add the dry ingredients to the wet. Using a spatula, begin to fold the ingredients together. About halfway through folding, add the toffee bits and chocolate chips. Fold until fully combined.
- Portion out the dough and chill overnight.* Using a cookie scoop, scoop out the dough onto a parchment-lined sheet. I was able to get 14 cookies out of this batch. Place in the fridge for about 24 hours to chill, develop flavor, and rest.
- When ready to bake, pull out the cookie dough while the oven preheats. I recommend pulling out the cookie dough 15-20 minutes before baking. Preheat the oven to 350 degrees Fareinheit. Place the cookies 3 inches apart, so about 6 cookies per tray.Top with flaky salt if you'd like.
- Bake for 7 minutes, then rotate the tray. Bake for 5 more minutes, until the cookies have darkened around the edges.
- Allow to cool completely on the pan, then enjoy.
Video
Notes
Can I make it ahead? Yes! Because the cookies must be refrigerated before baking, you can refrigerate the cookies in an airtight* bag or container and bake whenever you feel like it!
Can I use a different toffee? Yes, if you have another favorite toffee recipe or a store-bought one, feel free to replace the toffee with what you have. I haven't found vegan store-bought toffee yet, so I have to make it myself!
What if I don't want dark chocolate? Feel free to use a semi-sweet or other preferred chocolate. I think the dark chocolate really complements the sweetness of the toffee and the saltiness of the olive oil, but any of your favorite chocolate pieces or chips will do :)
Store in an airtight container for up to 7 days.
*If you are planning on chilling for more than 24 hours, place in an airtight container. The cookies will start to gather condensation, and the oil will leach out if not airtight in the fridge.