Salted Toffee Cookies
by Chef Shirley
More about our chef
PREPTIME
20 mins.
COOKTIME
10 mins
SERVING SIZE
2.5 dozen
Ingredients
- 1 cup|Unsalted butter
- 1/2 cup|Granulated sugar
- 1 cup|Packed brown sugar
- 2|Large eggs
- 1 tsp.|Cornstarch
- 1 tsp.|Baking soda
- 1/2 tsp.|Salt
- 2 cups|Heath English Toffee Bits 'O Brickle
- |Maldon sea salt flakes, for topping
Steps
1
In a large bowl of stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth.
2
Add the granulated sugar and brown sugar and beat until fluffy and light in color.
3
Beat in eggs, vanilla bean paste on high speed. Scrape down the sides and bottom of the bowl as needed.
4
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
5
On low speed, slowly mix into the wet ingredients until combined.
6
Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed.
7
Wrap the dough with plastic wrap and chill for at least 3 hours and up to 3 days.
8
Remove cookie dough from the refrigerator and allow to sit at room temperature for about 30 minutes.
9
Preheat oven to 350°F.
10
Line two large baking sheets with parchment paper. Set aside.
11
Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.
12
Bake the cookies for about 10 minutes until slightly golden brown around the edges.
13
As soon as taking cookies out the oven, sprinkle sea salt on top. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.