It appears that I have begun feeding 3G’s high school social circle as well as my own family. Cakes and cookies which used to last a week now disappear in a couple of days because he takes two or three serves instead of just his own. One for him, one for his GF, one for her BFF…
These super simple toffee chip cookies are thick and chewy and a perfect way to satisfy a sweet craving. Or satisfy a bunch of hungry teens.
The dough will keep for up to three days, well wrapped in the fridge, so it’s great for batch baking.
Makes about 4 dozen small cookies
250g (2 scant cups) all-purpose (plain) flour
1/2 tsp salt
1 tsp baking (bicarb) soda
150g (2/3 cup) butter, room temperature
180g (1 cup) golden castor (superfine) sugar
1 large egg
2 tsp vanilla extract
100g (3/4 cup) toffee bits
Whisk flour, salt and baking soda together in a bowl and set aside.
Beat the butter and sugar until fluffy, then beat in the egg and vanilla.
Add the flour and fold until just combined, then add the toffee bits and mix until just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 180°C (360°F) and line a baking sheet with parchment paper.
Put walnut sized scoops of dough onto the sheet, leaving a bit of space between them to allow for spread.
Bake for about 12 minutes until starting to brown underneath. They’ll be soft so let them cool on the baking sheet for a few minutes before transferring to wire rack to cool completely.