Soft Toffee Cookie experiment, you'd think I'd lay off toffee cookies for awhile. Too sweet, remember? Do I listen to myself? Not really. Still had a bag of toffee bits to use, the one that was just straight toffee bits, not the one that was bits of milk chocolate toffee. I compensated by chopping up a toffee chocolate Cadbury milk bar slab I picked up last time I was running through Heathrow. Because London and chocolate....
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (~8 1.4-ounce bars)
- In a large mixing bowl, sift together flour, salt and baking soda; set aside.
- In the bowl of a mixer, cream together the butter and sugar. Beat in the eggs, one at a time, and add vanilla.
- Add in the flour mixture until just combined then fold in the Heath Bar bits. Portion into dough balls slightly smaller than golf-ball size, cover and chill for at least 1 hour or freeze until ready to bake.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and evenly space dough balls on sheet.
- Bake for 10-12 minutes, until edges are just beginning to brown. Remove from oven and let cool on baking sheet for 2-3 minutes then remove to wire racks to cool completely.