Salted Vanilla Toffee Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (230g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 cup (200g) packed light brown sugar (or dark brown)
2 large eggs, room temperature preferred
2 teaspoons pure vanilla extract
seeds scraped from 1/2 of a vanilla bean1
2 and 1/2 cups (312g) all-purpose flour (measured correctly)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups Heath English Toffee Bits 'O Brickle2
Sea salt for sprinkling
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Directions: |
Directions:In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Sprinkle with sea salt.
Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired. |
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Number Of
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Number Of
Servings:30 |
Preparation
Time: |
Preparation
Time:4 hrs. |
Personal
Notes: |
Personal
Notes: "For superior vanilla flavor, use both pure vanilla extract and a vanilla bean. You’ll scrape the seeds from 1/2 of a vanilla bean and add it to this cookie dough. You can find vanilla beans in the spice aisle and in specialty kitchen stores. They are a little pricey, but a little goes a long way. I strongly encourage it for today’s cookies. In a pinch, an extra teaspoon of pure vanilla extract works instead.
This cookie dough is supremely soft and a little sticky. You know what’s best for soft, sticky cookie dough? Chilling. Chill this dough for at least 3 hours and up to 3 days. Trust me about this one. Chilling allows the cookie dough to thicken and the brown sugar*, butter, toffee, sea salt, and vanilla flavors to really come through. The longer you chill, the better. Just remember that the longer you chill the cookie dough, the longer you should let it sit out at room temperature before rolling into balls and baking. The results of chilling this cookie dough are worth the wait.
*I use a higher ratio of brown sugar to white sugar in this cookie recipe. Brown sugar = rich flavor, ultimate chewiness, moist texture, and soft cookie centers.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw."
sallysbakingaddiction.com/2015/06/12/salted-vanilla-toffee-cookies/
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This recipe for Salted Vanilla Toffee Cookies is from