Lets talk about the cookie recipe I have shared, and received amazing reviews on, more than any other – Toffee Cookies. I first tasted this cookie at a Bed and Breakfast in Door County. They were kind enough to share the recipe, and I’ve been making and sharing these ever since. They will literally disappear from the plate, when I bring them to a party! There is something about the toffee flavor, combined with the soft, chewy texture, and crispy edges that make them absolutely delicious! And don’t get me started on the aroma from the oven when these are baking! You can’t have just one!
Here is the recipe:
2 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
Combine with a whisk and set aside.
In a stand mixer with a paddle attachment, blend:
1 stick butter, room temp
3/4 c sugar
3/4 c light brown sugar, packed
1 tsp vanilla
2 eggs
Mix on med speed til well-blended.
Slowly add the dry ingredients. The dough will become quite stiff, but hang in there – this is normal.
Finally, add 1 pkg (8oz) Heath milk chocolate toffee bits. Mix til well-blended.
The key to making this cookie “perfect” is to CHILL THE DOUGH! Otherwise they will spread out in the oven, and make very thin cookies :(. You can chill the entire bowl of dough, or you can scoop out individual cookie balls using a med ice cream scoop, and chill these on a sheet pan. I just made these on a 32 degree day, so just placed the sheet pan outside on the patio table! They were chilled and firm in about 10 min! You can certainly place them in your refrigerator, or freezer as well.
Set oven to 350 degrees. Prepare 2 cookie sheet pans lined with parchment paper.
Place the dough balls about 2″ apart on the cookie sheets. Bake on 2 racks in the oven for about 8 min. That timing is always my first “go-to” for cookies – then shift the pans from 1 rack to the other. This will help them all bake evenly. Bake for another 3-4 min. – watching them closely as you want to see them lightly golden on the edges, but you do not want to “brown” them. They should look slightly “puffy” when they are done.
Remove from the oven, and slide the parchment off the pan right onto the counter. This will get the cookies off of the hot pan, stop the baking process, and allow them to cool more quickly.
You will see that they begin to “crinkle” as they cool – this is the trademark of these cookies!
Don’t forget to try one as they are cooling! 1 recipe will make 30 cookies.
