Minggu, 19 Mei 2019
Delightfully chewy, these delicious toffee cookies are soft and buttery with that signature burnt caramel/toffee flavor that is impossible to resist!
i have a brother. His call is Jed (Jedediah, virtually). He’s 14 months younger than me and we have been the exceptional of buddies growing up. As semi-adults we went on an epic backpacking journey in Korea collectively, ate some virtually gnarly stuff, and we also overlapped several years at university, which became amazing a laugh.
Jed nevertheless teases me that he’s surprised he ever certainly got married, dated at all, or even had a semblance of a social lifestyles due to the fact i used to be so quick to provide the protecting stink eye to the ladies he preferred that I didn’t like. and i didn’t like lots of them.
INGREDIENTS
- 3/4 cup (6 ounces, 12 tablespoons) butter, softened to cool room temperature
- 3/4 cup (5.5 ounces) granulated sugar
- 3/4 cup (5.5 ounces) packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 3/4 cups (13.75 ounces) all-purpose flour (see note)
- 1 1/2 to 2 cups (8 to 10 ounces) toffee bits (or chocolate covered toffee bits)
INSTRUCTIONS
- Preheat the oven to 375 degrees F (see note!). Line two large rimmed baking sheets with parchment paper. Lightly grease with cooking spray and set aside.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the vanilla and eggs and mix until the batter is light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the flour and toffee bits and mix until no dry streaks remain.
- Scoop the cookie dough into heaping tablespoons (I use my #40 cookie scoop) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10-11 minutes until edges are set and very slightly golden - the middles will still be soft for a chewy cookie (bake longer for a crispier cookie).
- Let the cookies rest for a minute or two on the baking sheets before removing to a wire rack to cool completely.