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Salted Brown Sugar Toffee Cookies

Source of Recipe


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List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• ½ tsp kosher salt
  
• ¼ tsp ground cinnamon
  
• ¼ tsp ground ginger
  
• ¾ cup (6 ounces) unsalted butter, at room temperature
  
• 1¼ cups brown sugar
  
• 1 large egg
  
• 2 tsp vanilla extract
  
• ½ cup toffee bits
  
• Coarse sea salt
  






Instructions



1. In a medium bowl, combine the flour, baking soda, salt, cinnamon and ginger. Whisk lightly to blend. In the bowl of an electric mixer, combine the butter and brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated. Fold in the toffee bits with a spatula. Cover the dough and chill for 30 minutes.
   
   
2. Preheat the oven to 350°F. Line baking sheets with parchment paper. Roll 1/3 cup of dough into a ball. Holding dough ball with fingertips of both hands, pull apart into two equal halves.* Place the dough pieces on the baking sheets with jagged surfaces facing up, leaving ample room between each ball. Repeat with the remaining dough. Sprinkle lightly with sea salt.
   
   
3. Bake, rotating the position of the baking sheets halfway through baking, until the outer edges start to brown, yet centers are still barely soft, approximately 8 to 10 minutes. Do not overbake. Allow to cool on the baking sheets about 5 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container.
   
   Yield: About 20 cookies
   
   






Final Comments


*Note: At this point, the dough balls can be frozen. Freeze first on parchment-lined baking sheet. Once frozen, transfer to a freezer bag or other storage container. To bake, place frozen dough balls on lined baking sheets and bake as directed above, adding a few minutes to the baking time (exact times will vary; just keep keep a watchful eye).