Monday, February 21, 2011

Chewy Toffee Cookies

I realize this might be unpopular, but sometimes I just get tired of the chocolate in my chocolate chip cookie (gasp).  I find myself really enjoying the rest of the cookie and wishing I could pick out the chips. Not always (I do like chocolate, really).  So one day when I saw a package of toffee bits at the store, I knew what just what to do with them.

As long as you don't overcook these or make them too small, they'll come out nice and chewy. This photo makes me imagine a whole cabin built out of cookies (near a waterfall of cold milk).

As I wrote this, I couldn't shake the feeling that I might be perceived as some kind of a psycho if I said I don't like chocolate (which I do, I swear)!  My heart goes out to those of you out there who really don't like chocolate and have to deal with the shame and funny looks. It can't be an easy life.
Yield: 18 (3 ½ inch) cookies

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled slightly
1/2 cup sugar
1 cup brown sugar (light or dark)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 heaping cup toffee bits (like Heath brand), or more to taste

1.      Preheat oven to 325º F. Adjust oven racks to upper- and lower-middle positions. Line 2 baking sheets with parchment paper.
2.      Mix flour, salt, and baking soda together in medium bowl; set aside.
3.      Mix butter and sugars until thoroughly blended (by hand or with electric mixer). Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in toffee bits.
4.      Form scant 1/4 cup dough into a rough ball, being careful not to smooth the dough’s uneven surface much. Place formed dough on cookie sheets, about 1 ½ inches apart.
5.      Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and the edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. To ensure a chewy texture, cool cookies on baking sheets. Store in airtight container.

Note:  Dough can be refrigerated for up to 2 days or frozen up to 1 month (shaped or not). Frozen dough requires an extra 1-2 minutes baking time.

adapted from Cook’s Illustrated, January 1996

butter and sugars mixed
toffee bits
I was originally going to add just 1 cup,
but then I thought if 1 cup would be good...
dough all mixed
dough ball (resist the urge to smooth it)

My friend Elizabeth makes a vanilla chip cookie that's also a nice change of pace from the traditional chocolate chip.


Judie Cleland said...

I think I will make these and use both chocolate chip and the toffee bits; double goodness.

Susan said...

No one will accuse you of not liking chocolate...let me know how they turn out!

Judie Cleland said...

Will try to make them this week. I can always take them to the nurses at the hospital!

Elizabeth (Foodie, Formerly Fat) said...

These are so good Evelyn and Adam had a little tug of war over who was going to get the last one!

See, now, I have to try to figure out how to make my own toffee so I can make these. I just have to go make everything harder for myself than it needs to be, don't I?

Susan said...

That's one of the things I love about you...not many people I know would make their own toffee for a cookie! (If you do it, please give me the recipe.)

Anonymous said...

Susan - I will do these today but I also want to do at least a dozen more of your recent posts. I have let myself get behind.

Anonymous said...

These are delicious - we ate a bunch just to be sure. Becky

Susan said...

Hi Becky - I'm so glad you tried them (and liked them)!! Susan

Anonymous said...

These were soooo delicious! I will keep them...I love the texture and the buttery flavor.

Your chocolate chip cookie recipe must be similiar??

Would you mind sharing that?

Thanks,Stephanie Mardell

Susan said...

Hi Stephanie - I'm so glad you like the cookies! My chocolate chip cookie recipe is exactly the just replace the toffee chips with 1 - 2 cups chocolate chips (semisweet or bittersweet). The amount depends on how chocolatey you like them. Happy baking!

Anonymous said...

I did try it with recipe...I was just checking ;-)...Love the baking! Now I want to try our quatro leches cake..( thats what they call it here in Dallas)...

Love your blog...I just started reading so I went back...and was looking at older recipes. I like that you were a pastry chef since baking is what I like to do. Let me know if you know of a really good Alforjes recipe.


Stephanie Mardell

Susan said...

Cuatro, eh...I guess the fourth milk is the dulce de leche? I should have called mine cuatro! I'd never heard of alfajores cookies before. I googled them - they look delicious. Maybe I'll make them some time. Thanks for the idea.

Anonymous said...

yeah..they really are..I work with a lot British people (I will pass on their fare)...but also with lots of Latin Americans...hence the interest in Tres Leches and Alfajores...I think your recipe for Dulce De Leche looks delicious. I didn't like that cake much at first but it has grown on me..
There is a restaurant here in Dallas called La Duni. Look at their Cuatro Leches (oops on the spelling) up above. I'm just going through a Latin phase...I think all of your recipes look amazing!...

Susan said...

I go through phases a lot too...Latin is a good one!

Susan said...

Hi again Stephanie,

Chances are you'll never see this (since it's been well over a year since your post), but I finally made alfajores! (and they were delicious). Check it out:

Best, Susan

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