Waiting this long to write another blogpost has to warrant something good. Really good. And these English toffee cookies definitely have “The Best Thing I Ever Ate” potential.
So what have I been so busy doing, aside from making amazing cookies? I just got a freelance job writing food and dining reviews for AOL City’s Best in Chicago. My first piece – the best hidden sweet treats (obviously I came up with that one myself). Be on the lookout for the launch of the Chicago site sometime soon.
I don’t think I’ve ever made just regular cookies unless they have some element to make them extraordinary. And I knew right when I saw it that the English toffee from The Bent Fork would make my cookies extraordinary. The crunchy nuts, sweet chocolate and salty-sweet toffee gives the cookies an incredibly addictive aspect that’s just…Wow.
They’re so good, you’ll want to lick the bowl. And that’s not just an expression. I really did. I may have eaten two whole cookies worth of raw cookie dough. I don’t regret it at all. And I didn’t get salmonella either, Mom.
English Toffee Cookies
Adapted from Smitten Kitchen
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract, or a bit more if you’re feeling generous
1 egg yolk
As much fresh English toffee as you can find
- Preheat the oven to 325 degrees F and spray cookie sheets. You’ll need extra cookie sheets because these cookies spread a lot when baking.
- Combine flour, baking soda and salt. In a separate bowl, mix together melted butter and sugars.
- Pour the vanilla and eggs into liquid combination.
- Pour dry mixture in, and mix just until combined.
- Crush about half of your toffee with a mallet in a sealed bag. Crumble the other half by hand, breaking it into small chunks. Gently mix toffee into cookie dough.
- Refrigerate dough before baking. This will prevent the edges from burning. Then drop spoonfuls of dough on to cookie sheet.
- Only after you’ve already formed the cookies, use a spoon (or your hands) to eat the leftover dough in the bowl. If you do this before #6, you risk eating all of the dough before it’s baked. Good for you, not so much if you are making the cookies for someone else.
- Bake for about 15 minutes, or until slightly golden around the edges.