Twelve Days of Cookies presented by Bridgeman’s Ice Cream returns for the 13th year. Baker and owner of Something Sweet, Maddie Lu Carlos shares her recipe for Toffee Crunch Sugar Cookies paired with Bridgeman’s Wolf Tracks ice cream.
Toffee Crunch Sugar Cookies
- Egg + 1 egg yolk, large
- 1 1/2 cups all purpose flour
- 1 tsp Baking soda
- 1 cup of butter
- 1/4 cup brown sugar, packed light
- 1 1/2 cups cake flour
- 1 1/4 cups granulated sugar
- 3/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup chopped heath (and 1/2 cup extra for toppings)
- 1 cup melted chocolate
- Optional: roll cookies in sanding sugar or sparkling sugar before baking
In a small bowl, whisk together the dry ingredients (cake flour, all purpose flour, salt and baking soda) and set aside.
In another bowl, using a hand or stand mixer with the paddle attachment, mix together the melted butter and sugars on medium speed until it completely comes together. It should the reach the consistency of a thin paste.
Mix in the egg, egg yolk and vanilla.
Mix in the dry ingredients in thirds until it all comes together. Careful not to over mix since we’re going for a more dense but tender cookie. Fold in the heath bits at the very end.
Line a plate or small cookie sheet with wax paper or parchment paper. You will not be baking on this sheet.
Using a large 2oz scoop, scoop out the dough and set them side by side on your tray. You want them to be nice and rounded, do not flatten. Place them in the fridge for at least 4 hours but preferably overnight. You want them to be almost rock hard when you put them in the oven.
When ready, preheat the oven to 350F. Place cookies about 3 inches apart on a large baking sheet lined with parchment paper. Bake for 12-14 minutes, 12 lends a more doughy center so add on a couple minutes if you want a more baked cookie. You’re looking for a LIGHT golden brown edge. They’ll still look pretty pale in the middle but they will darken slightly as they cool.
Transfer to a cooling rack. Once the cookies are cool, add your favorite melted chocolate to the middle and then sprinkle more heath on top.