My first post of 2017! Yay! I took a break after all of my holiday baking, but I am finally back in the kitchen again and hope to bringing more recipes soon! This weekend I have at least three new ones I am going to be working on! I can’t wait!
I know its taken me awhile to get this one up but it is finally here! I made these back in December for the holidays, and then just got busy with other things. These cookies are so good! The toffee is homemade too, but of course you can used the toffee bits you find in the baking section of the store. I love these because as they bake, the toffee melts but also gets crunchy around the edges of the cookie. So delicious!
- 1 Cup Unsalted Butter
- 1 1/4 Cups Granulated Sugar
- 1/ 8 Cup Light Corn Syrup
- 1/4 Cup Water
- 8 Tablespoons Unsalted Butter (Softened)
- 2 1/2 Cups All-Purpose Flour
- 2/3 Cup Brown Sugar (Packed)
- 1/4 Cup Granulated Sugar
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Egg
- 3 Tablespoons Water
- 2 Teaspoons Vanilla Extract
- 1 1/4 Cup Small Toffee Pieces
To make the Toffee:
1.Butter a 9×9 pan and set aside.
2. In a medium sized heavy sauce pan, melt the butter with the water, corn syrup, and sugar. Stir continuously over medium-high heat with a wooden spoon. Continue to stir until the mixture thickens.
3. Reduce the heat to low, attach a candy thermometer to the pan and keep stirring until the Heard Crack stage is reached. If you do not have a candy thermometer, you can fill a small bowl with ice water. Drop a small amount of the toffee mixture into the ice water. If it hardens and you can easily snap it in half, the mixture is done.
4. Once the hard crack stage is reached, pour the toffee into the buttered pan. Using a spatula spread evenly around the pan. Allow to cool completely. Usually about 2 hours or overnight.
5. Once cooled, remove from the pan and break up into tiny pieces. Store in an air tight container until ready to use.
For the Cookies:
6. In a small bowl, whisk together flour, baking soda, and salt, set aside.
7. In a small or medium saucepan over medium heat melt the butter. Keep the butter over heat while gently stirring until the color turns to a darker golden brown and butter smells nutty. (This can take some time so keep an eye on it. Once you begin to see brown flakes in the butter it is almost done.) Remove saucepan from heat and continue stirring until butter is a rich brown. Transfer the butter to a small bowl to cool.
8. In a large bowl, or in the bowl of a stand mixer, using the whisk attachment, whisk together sugar, dark brown sugar, and egg. Add cooled, melted butter and vanilla, whisk until combined.
9. Gradually add in the dry ingredient mixture, about half the mixture at a time alternating with the water.
10. Stir in the small toffee pieces. Cover dough with plastic wrap and refrigerate for one hour.
11. While the dough is still chilling, begin preheating your oven to 325 degrees Fahrenheit.
12. Once the dough has been chilled, roll dough into about a 1 inch balls and place on cookie sheet lined with parchment paper, about 1 inch apart.
13. Bake 16-19 minutes or until golden on the bottom but still soft to the touch.
14. Allow cookies to cool on wire cooling rack.