I took the really easy way out and used some chopped up Heath bars. You can use whatever kind of toffee you prefer for these - homemade or store bought. Hooray, restraint! Plus, these last really well – just as delicious as fresh out of the oven.) (I am happy to report I still have SOME self control, as the batch currently in my kitchen is almost 2 weeks old and I still have half a batch left. I have my cookie, I enjoy it, and I’d rather save the rest for another day.Įxcept with these cookies, apparently. I don’t have a huge sweet tooth, so I’m usually one-and-done when it comes to cookies. Leave work immediately and go make these, because you will love them. If your cookie preferences are at all like mine, make these toffee crunch cookies. I like my cookies thin, crisp on the edges and chewy in the center, and a little bit salty because I love the salty-sweet combination. While I respect his decision, I… disagree. My husband loves thick, soft chocolate chip cookies. How do you like your cookies? Thick or thin? Chewy or crisp? Chocolate or non-chocolate? Sugary sweet or a little bit salty?Įveryone has totally different preferences when it comes to cookies. One soft and chewy, one thin and crispy, and one jumbo sized and cakey. If you missed my post on Monday, CLICK HERE to learn a little more about the organization, my own research background in pediatric cancer, and why you should consider donating to this great charity!īecause I’m a crowd pleaser, I’m bringing you three different cookies this week. We’re helping to raise funds for Cookies for Kids’ Cancer, a nonprofit organization dedicated to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer. If you missed my post on Monday ( Chewy Chocolate Mint Cookies), I’m participating in a cookie exchange with a group of other food bloggers.
I’m here today to share the second cookie in for The Sweetest Season Cookie Exchange. If you love your cookies thin, chewy in the middle but crispy on the edges, and like the salty-sweet flavor combination, you need to make these, ASAP! 2cm dough will spread to around 9-10cm.īake for 11 minutes until the cookies are mostly golden brownĪllow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.A little sweet, a little salty, a little crispy, a little chewy, these toffee crunch cookies are all delicious. Roll the dough to 2cm balls and drop the dough onto the lined baking sheet giving space to spread. Preheat the oven (or if you are like me, Breville Smart Oven) to 170☌ and line a baking sheet with parchment paper. Stir the toffee bits by hand into the cookie dough and chill for 1 hour. Turn the mixer to low and add in the flour ¼ at a time, mixing until just combined before adding more flour. Mix on medium, for about a minute or until the mixture is evenly combined with a slight whipped look.Īdd the baking soda, salt and cornstarch to the flour and mix by hand in a separate bowl In the bowl of your Kitchen -Aid stand mixer fitted with the dough hook (yes hook, whisk just gets butter stuck in between the wires), beat the butter and both sugars together for 2 minutes.Īdd in the egg, yolk, vanilla, and corn syrup.
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