Cornmeal Toffee Chocolate Chip Cookies

Name: Cornmeal Toffee Chocolate Chip Cookies
Cook time: 12 min
Yield: 15 cookies
Ingredients: 1 cup butter; 0.75 cup granulated sugar; 0.75 cup brown sugar; 2 tsp vanilla extract; 1 tsp salt; 2 each eggs; 2 cup all-purpose flour; 0.5 tsp baking powder; 1 tsp baking soda; 0.25 cup cornmeal; 2 cup semisweet chocolate chips; 0.75 cup toffee bits; 1 each flaky sea salt

null · food52.com · 2019 · Original Recipe

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.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

very chocolatey

Ingredients

butter(226 grams, at room temperature)1 cup (227g)

granulated sugar(149 grams)0.75 cup (150g)

brown sugar(160 grams, lightly packed)0.75 cup (160g)

vanilla extract2 tsp (8g)

salt1 tsp (3g)

eggs2 each (100g)

all-purpose flour(240 grams)2 cup (240g)

baking powder0.5 tsp (2g)

baking soda1 tsp (6g)

cornmeal0.25 cup (35g)

semisweet chocolate chips2 cup (340g)

toffee bits0.75 cup (120g)

flaky sea salt1 each (6g)

Total dough weight1.4kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: None
Yield: ~15 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.06 (11th percentile)

Flour:Sugar0.77 (10th percentile)

Brown:White Sugar1.07 (69th percentile)

Egg:Flour0.42 (93th percentile)

Chocolate:Flour1.42 (89th percentile)

Fat %16.2 (54th percentile)

Sugar %22.2 (64th percentile)

Hydration0.42 (86th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.06

Flour:Sugar

0.77

Brown:White Sugar

1.07

Egg:Flour

0.42

Chocolate:Flour

1.42

Fat %

16.2

Sugar %

22.2

Flour %

17.2

Hydration