Tuesday, September 27, 2011

Toffee-chip cookies

First point: Our favorite cookie store, Anthony's Cookies in the Mission, makes great toffee-chip cookies. Thin, chewy—delightful.

Second point: For 99 cents, you can buy a cool iPhone app called Cookulus: Ultimate Chocolate Chip Cookie, which lets you start with any of four base recipes (classic, chocolate chocolate chip, with nuts, or whole wheat) and then adjust three sliders (crisp/soft, chewy/crumbly, thin/thick) with eleven selectable choices (-5 to 5). It then spits out your recipe. You even can choose whether you want ingredients measured by weight or by volume (and if you search a bit, you can even make those choices on an ingredient by ingredient basis).

Ok, so I tried 3, -5, -3—that is, soft, ultra-chewy, and thin—classic chocolate chip cookies, except I substituted Heath toffee bits for the chocolate chips.  I also added an extra step of letting the cookie dough sit in the fridge for 36 hours, based on a tip from the New York Times.

The resulting cookies are probably too thin and a tad too soft. Maybe I'll try 2, -5 -1 next time. But I'm not dogging the results—I ate two cookies as soon as they were cool enough to handle.

So soft and thin they cooked together.


Up close and personal.


Some of the cookies tore a bit when I transferred them to the rack, because they are so thin and soft.


Mmmm.


Here's my recipe, adapted from the Cookulus recipe. Instructions in (parentheses) are for the next batch I try.

Makes 2 dozen cookies. If that's too many of have in the house (they're addictive!), prepare all two dozen on two trays, but stick one in the freezer. Once that tray is frozen, you can transfer them to a freezer bag and save for a rainy day (remember to cook that batch longer).

Ingredients

  • 120 g (142 g) all purpose flour
  • ½ t baking soda
  • ½ t salt
  • 7 T unsalted butter (room temperature)
  • 172 g (167 g) dark brown sugar
  • 1 t vanilla extract
  • 1 egg
  • 8 oz bag Heath toffee chips

Directions

  1. Mix flour, baking soda and salt in a small bowl and set aside.
  2. Cream butter and brown sugar in your stand mixer, scraping sides once.
  3. Add the vanilla and egg and mix until smooth.
  4. Add in the flour mixture and mix on slow until all of the dry ingredients are just incorporated.
  5. Add toffee chips and mix to incorporate.
  6. Transfer dough to a bowl and cover with plastic wrap. Rest in refrigerator for 36+ hours.
  7. Pre-heat the oven to 375°F (385°F).
  8. Roll dough into one oz balls—tablespoon-size mounds. For typical cookie sheets, you can fit a dozen to a sheet. Use a silicone baking liner (or parchment paper).
  9. Bake for 10 minutes (6 minutes).
  10. Let cool on the cookie sheet for 5 or so minutes to let the cookies set.
  11. Transfer to cooling rack to finish cooling.

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