Toffee and Toffee Cookies from scratch

Hi girls! I made some toffee cookies and thought I would share. Eumster loves toffee cookies, loaded with toffee, and only toffee, no chocolate included. 

I played around with a couple of recipes and came up with something she really liked. I based most of what I did on these two recipes: Toffee and Brown butter Toffee Cookies 

Finding toffee, without any chocolate clinging to it, is kinda tough, so I thought I would make the toffee from scratch. I had no idea how easy it was. If you have a candy thermometer you are all set. 

These cookies are loaded with toffee; when they cook, the toffee melts and spreads out. When they cool down, they are thin and have big chunks of toffee. If you like toffee, they work! 

I did make one batch with toffee and chocolate chips, also really good. Anyway, here are the recipes for toffee and toffee cookies!

Toffee from scratch

Ingredients:

• 2 cups granulated sugar

• 2 sticks (8 ounces) room temperature unsalted butter, cubed

• 1/4 cup water

• 2 tablespoons light corn syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Directions:

• Use a rimmed quarter-size baking sheet for thicker toffee (1/4 inch thick) or a rimmed half-baking sheet for thinner toffee (1/8 inch thick). Line it with a silicone mat or aluminum foil. Spray the liner and sides of the pan very lightly with nonstick cooking oil spray and set the baking sheet aside.

• Combine all ingredients in a clean medium-sized (~3-quart) saucepan. Over medium heat, dissolve the sugar and melt the butter, stirring constantly with a heatproof spoon or spatula.

• Once the ingredients are completely melted together, continue to stir constantly until the mixture begins to boil. This is important, keep stirring. It will not take too long, but don't let the mixture sit and possibly burn. 

• Once the mixture comes to a boil, remove the spoon and decrease the heat to low. This is also really important. Put down the spoon and don't stir anymore. The most you should do is stir once or twice and if you do, make sure the spoon or spatula is clean. I have made this a few times now and I do not stir the mixture at all after it comes to a boil and it comes out fine.

• Continue cooking, (stirring only once or twice with a clean heatproof spoon or spatula each time) until the mixture becomes dark golden in color and reaches a temperature between 290 and 300°F on a digital or candy thermometer. This will take about 25-30 minutes.

• Immediately remove the pot from the stove and pour contents into the prepared baking sheet, using a clean heatproof spoon or spatula to spread the melted toffee mixture across the pan. If using a half-baking sheet, the toffee will not cover the sheet.

• Let cool at room temperature, for about 2 hours. Once completely cooled, invert the pan onto a clean work surface to remove the toffee. Break into single-serving-sized pieces and serve.

• You can store the toffee on your countertop at room temperature in an airtight container for up to two weeks.

Toffee Cookies (Brown butter...Yum)

Ingredients:

• 1 cup unsalted butter, cut into tablespoons

• ¾ cup brown sugar

• ½ cup granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 8-12 ounces of toffee pieces, depending on how much Toffee you want in your cookie!

• 4 ounces of semi-sweet chocolate chips (This is optional and only if you want chocolate in your cookies. If adding chocolate chips, use a lesser amount of toffee, i.e. no more than 8 oz of Toffee pieces)

Directions:

• Line baking sheet(s) with parchment paper and set aside. You only get 4-6 cookies per sheet, so be prepared to use multiple sheets or if you only have one sheet, to reload it after the cookies have cooled a bit. 

• Add the cut-up butter to a large pot. 

• Melt the butter over medium heat, whisking constantly. 

• After the butter melts, it will start to foam but continue whisking it for another 5 to 7 minutes, until the butter begins browning and there are lightly browned pieces on the bottom of the pan. The butter will have a nutty aroma. Once browned, remove the pan from the heat and immediately pour the butter into a large, heatproof bowl. Let the butter cool for at least 5 minutes.

• Add the brown sugar and granulated sugar to the butter and mix until smooth. 

• Mix in the vanilla extract and eggs until well combined.

• In a separate bowl, whisk together the flour, baking soda, and salt. 

• Mix the dry ingredients into the butter mixture until completely combined. 

• Fold in the toffee bits (and chocolate chips if desired) until they are well incorporated.

• Use a medium-sized cookie scoop or spoon to drop rounded scoops onto the prepared cookie sheets, spacing them at least 2 inches apart. Chill in the refrigerator for 15 to 30 minutes prior to popping them in the oven. 

• Preheat the oven to 350 F. Bake the chilled cookie dough in the preheated oven for 12 to 14 minutes, until the edges begin to turn golden brown. 

• Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely.

These are super yummy. You can play around with the amount of toffee pieces and chocolate chips to add to make them just the way you want them! Try this out and I love you girls!