Thin and Chewy Toffee Cookies

Thin and Chewy Toffee Cookies

from melskitchencafe.com

Ingredients

  • 3/4 cup salted butter (softened to cool room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 3/4 cups all-purpose flour (see note)
  • 1 1/2 to 2 cups toffee bits ((or chocolate covered toffee bits))

Directions

  1. 1

    Preheat the oven to 375 degrees F (see note!). Line two large rimmed baking sheets with parchment paper. Lightly grease with cooking spray and set aside.

  2. 2

    In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.

  3. 3

    Add the vanilla and eggs and mix until the batter is light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

  4. 4

    Add the flour and toffee bits and mix until no dry streaks remain.

  5. 5

    Scoop the cookie dough into heaping tablespoons (I use my #40 cookie scoop) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10-11 minutes until edges are set and very slightly golden - the middles will still be soft for a chewy cookie (bake longer for a crispier cookie).

  6. 6

    Let the cookies rest for a minute or two on the baking sheets before removing to a wire rack to cool completely.