1 c unsalted butter, room temp
1/2 c sugar
1 c packed light brown sugar (or dark brown)
2 large eggs, room temp
2 t vanilla
seeds scraped from 1/2 of a vanilla bean
2 1/2 c flour (measured correctly)
1 t cornstarch
1 t baking soda
1/2 t salt
1 1/2 c Heath English Toffee Bits ‘O Brickle with or without chocolate
sea salt, for sprinkling
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugars and beat on medium high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toffee bits, mix on low for about 5 – 10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. Remove cookie dough from the refrigerator and allow to sit at room temp for 20 min (if the cookie dough chilled longer than 3 hours, let sit at room temp for about 30 min.) This makes the cookie dough easier to scoop and roll. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 T dough each, into balls. Sprinkle with sea salt.
Bake the cookies for 10 min (11 min for crispier cookies), until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 min on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired. Make ahead tip: Cookies stay fresh covered at room temp for up to 1 week. Baked cookies freeze well – up to 3 months. Unbaked cookie dough balls freeze well – up to 3 months. Bake frozen cookie dough balls for an extra min, no need to thaw. Note: For best flavor, don’t leave out the vanilla bean! You can find vanilla beans in the spice aisle and in specialty kitchen stores. They are a little pricey, but a little goes a long way. In a pinch, an extra t vanilla works instead. Yield: 2 1/2 dozen.
Tagged: Cakes Cookies & Squares