Toffee Cookies

For most dinners in Washington, D.C., I tap into the master baker Sweet Teensey for her amazing cakes that are always a crowd pleaser.  For casual dinners I like to serve homemade brownies or these amazingly buttery cookies with vanilla ice cream.  To make sure I do not have the extras sitting around the house being slowly picked at, I have to-go bags so guests can bring the rest home.  This is another BTI recipe.

Ingredients

• 1 pound of unsalted butter at room temperature (4 sticks)
• 2 cups of light brown sugar
• 1 cup sugar
• 2 tablespoons of top quality vanilla
• 4 extra large eggs
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons of kosher salt
• 6 cups of chopped toffee…anything from Heath Bars to toffee candy from a gourmet shop

The Tools

• Full baking sheet
• Silpat baking mats or parchment paper
• 2 oz ice scream scoop
• Kitchen Aid w/ paddle attachment

Making It

• Toss in the four sticks of butter with the two sugars and mix on medium for 5 minutes
• Mix in one egg at a time
• Add the vanilla
• In a separate bowl, sift the flour, baking soda and salt, then add to wet mix
• Add the chopped toffee

Time to Cook

• Turn the oven to 350 degrees
• Scoop the dough on the silpat lined baking sheet, leaving enough room so the cookies do not bake into each other
• Bake each sheet for exactly 15 minutes.  (Half way through you should rotate the baking sheets.)

As for the cakes, always perfectly made and delicoius: