Thin, Crispy, and Chewy Toffy & Chocolate Cookies

• 總時間: 39 minutes

食材

130g all purpose flour

2g salt

3g baking soda

113g unsalted butter, (1/2 cup which is 1 stick) room temperature

3/4 cup cane sugar

25g dark brown sugar packea

13g water (room temp)

25g half of 1 large egg that is lightly beaten (room temperature)

5g vanilla extract

85-100g of semi sweet or dark chocolate

步驟

Preheat oven to 350°F/176°C and Prepare the baking sheet. Line baking sheets with parchment paper

RECIPE

Toffee:

1/2 cup unsalted butter

1 cup light brown sugar

Pinch of salt

Make the toffee:

combine butter and brown sugar in a saucepan.

Place over medium heat.

Allow butter to melt and whisk together to combine with the sugar.

Bring to a bubble, whisking consistently.

Use a candy thermometer and wait for the mixture to reach 300F (about 8 minutes) then remove from heat and pour onto a silicone or parchment lined baking sheet.

Quickly spread the mixture out with a spatula to a smooth slab. Let cool for 20 minutes until hardened. Break toffee apart into small pieces as desired

Cookies:

Cream the room temp butter and the sugar together with a handmixer until fluffy.

Add in the egg, vanilla, and water and beat until it’s combined.

In a separate medium bowl combine flour, baking soda, salt, and whisk to mix.

Add the flour mixture to the wet mixture. With a spatula fold until no flour remain.

Fold in the chocolate chips + toffee

Scoop & chill the dough. Use a 2 oz cookie scoop and scoop the dough onto baking pan.

Leave about 4 inches apart because it will spread.

Refrigerate overnight (chill) before baking them.

Bake the cookies for 10 minutes and take it out and bang down the cookies which will create the first wrinkle.

Bake for 2 more minutes until the cookie puffs up again and repeat the pan-banging.

Bake for additional 1-2 minutes and repeat pan-banging for the last time.

Remove from the oven cool the cookies