Serves 24
30 min
Toffee Cookies
Recipe GLPRfa9e193f9f27cb
Delightfully crispy-edged toffee cookies with melted milk chocolate throughout. These buttery treats combine warm vanilla flavor with a tender, chewy center, finished with a satisfying crunch. Perfect for any occasion.
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Ingredients
8 tablespoons unsalted butter, at room temperature
¼ cup granulated sugar
1 cup all-purpose flour, scooped and leveled
½ teaspoon baking soda
½ teaspoon coarse salt
½ teaspoon vanilla extract
2 ounces milk chocolate, roughly chopped
Directions
Preheat your oven to 350°F, positioning racks in the center and upper third of the oven.
In a small bowl, whisk together the flour, baking soda, and coarse salt until evenly combined. Set aside.
In a large bowl, use an electric mixer to cream together the butter and granulated sugar for about 3 minutes until the mixture is light and fluffy.
Add the vanilla extract to the butter mixture and mix until just combined.
Using a rubber spatula, gently fold the flour mixture into the wet ingredients in three additions, scraping the sides of the bowl as needed, until just incorporated. Do not overmix.
Fold in the roughly chopped milk chocolate until evenly distributed throughout the dough.
Line 2 to 3 rimmed baking sheets with parchment paper or silicone baking mats.
Using a 1-inch cookie scoop, drop 24 leveled portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake for about 12 minutes, rotating the baking sheets halfway through, until the edges are golden and crispy but the centers remain soft.
Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to wire cooling racks to cool completely.
