Toffee Softies

Cookies, Bars and Biscotti

Yield: about 3 dozen cookies
Recipe: 43/200
“Back to Baking”, pp. 23

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     I realized that it had been a while since I had made cookies. So I made these! These cookies quite resemble,  in appearance at least, the Salted Orange Toffee Slices that I made at the beginning of this blog, but they are nonetheless different in taste. Although this recipe was just as simple to follow, these cookies were softer and more chewy than their predecessor, with a predominant taste of butter, sugar and melt-in-your-mouth toffee bits. It also does not have the hint of orange that characterizes the other type of cookies. I find these “toffee softies” (what a cute name for a cookie!) delicious, buttery and they have just the right amount of toffee bits. They are sure to be eaten quite rapidly, so enjoy them while you can! 

Ingredients:

Directions:

  1. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
  2. Follow steps 1 to 5 of the Basic White Sugar Cookie Dough recipe.
  3. Add  the toffee bits to the cookie dough and stir well to combine.
  4. Place the turbinado sugar in a small bowl. Using two tablespoons, drop in a tablespoon of cookie dough at a time in the sugar. Roll the dough in the sugar to form a ball and coat with sugar, then place on the baking sheet. Separate each  dough ball by 1  1/2 inches. Just before baking, gently press the cookie with your palm to flatten them.
  5. Bake for 12-14 minutes, until the cookies are lightly browned at the bottom. Cool for a couple of minutes before transferring to a rack to cool completely. The cookies can be stored in an airtight container.

 

Notes from Anna:

  • If you do not have turbinado sugar, you can use regular granulated sugar instead to achieve a similar crunchy exterior.

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Valerie

Salted Orange Toffee Slices

Cookies, Bars and Biscotti

Yield: about 4 dozen cookies
Recipe: 12/200
“Back to Baking”, pp. 30

    For a colleague’s birthday I volunteered to make a cake and cookies to bring at work. Wanting try out a new recipe from Anna’s cookbook and having them in mind from her comment on a previous post, I decided to try this recipe. It was satisfyingly straightforward to make and was a resounding success. These cookies were gone within moments and generated only positive feedback. They are very fragrant and very tasty, a must try! I particularly love how the toffee bits have just slightly melted within the cookie to give that gooey taste that I am so fond of.

Ingredients:

  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons finely grated orange zest
  • 1 egg, at room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup crunchy toffee bits (e.g. SKOR pieces)
  • fine salt, for sprinkling

Directions:

  1. With a hand or stand mixer, beat the butter, sugar, brown sugar and orange zest together until homogenous and smooth.
  2. Sift in the flour and baking soda. Stir until blended and then stir in the toffee bits.
  3. With lightly floured hands, shape the dough into two logs of about 9 inches long and 2 inches across. Wrap each log in plastic wrap and gently flatten the dough on all four sides to create a square shape. Chill the dough in the refrigerator for at least 2 hours.
  4. Preheat the oven to 350°F. Line three baking trays with parchment paper.
  5. Slice the logs into cookies that are 1/4 inch wide. Place them onto the prepared trays, at 2 inches intervals since these cookies will spread as they bake.
  6. Sprinkle the cookies with a little bit of sea salt (I omitted this step due to lack of sea salt and they still came out great).
  7. Bake the cookies for 11-13 minutes, until they have browned just lightly on the bottom.

Valerie