These gluten-free toffee chocolate chip cookies have a chewy texture and crisp edges! They have a perfect combination of chocolate and toffee flavors with both chocolate chips and toffee bits in every bite!
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
In a stand mixer or large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 2 minutes or until light and fluffy, scraping the sides of the bowl with a spatula as needed.
Add the egg and maple syrup and beat on medium speed until combined.
In a separate bowl, combine the flour, baking soda, and sea salt. Add these dry ingredients to the creamed mixture and beat on low until combined.
Gently stir in the chocolate chips and toffee bits until evenly distributed.
Use a small cookie scoop or tablespoon to mound the cookie batter on the baking sheets about 2 inches apart.
Bake for 9 minutes. Remove the baking sheet from the oven, bang it firmly on the counter 5 to 7 times to help flatten the cookies, then return the sheet to the oven to continue baking for 3 minutes. Remove, and bang it again a few times to help flatten the cookies. Pan-banging results in cookies with slightly chewy centers and crispy edges.
Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature, or freeze in an airtight container for 3 months.
Notes
For best results, use Cup4Cup gluten-free flour or Bob's Red Mill 1-1 Gluten-Free Baking Flour as a second choice.