• Makes about 4 dozen cookies •
In my home, these cookies have become the household favourite-sophisticated and elegant, but ultimately a comfort-food cookie.
3/4 cup (185 mL) unsalted butter, at room temperature
1/2 cup (125 mL) sugar
1/2 cup (125 mL) packed dark brown sugar
2 tsp (10 mL) finely grated orange zest
1 egg, at room temperature
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) crunchy toffee bits, such as SKOR bits
Fine sea salt, for sprinkling
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1. Beat the butter, sugar, brown sugar, and orange zest together until smooth. Add the egg and beat until combined.
2. Sift in the flour and baking soda, and stir until blended, then stir in the toffee bits.
3. Shape the dough into 2 logs about 9 inches (23 cm) long and 2 inches (5 cm) across, and wrap each in plastic wrap. Once wrapped, gently flatten the dough on all 4 sides to create a square shape. Chill the dough for at least 2 hours before baking.
4. Preheat the oven to 350°f (175°c) and line 3 baking trays with parchment paper.
5. Slice the logs into cookies that are 1/4 inch (6 mm) wide and place them onto the prepared trays, leaving 2 inches (5 cm) between each cookie (these do spread as they bake). Sprinkle the top of each cookie with a little bit of sea salt.
6. Bake the cookies for about 13 minutes, until they have browned just lightly on the bottom. Cool the cookies on the tray and then store them in an airtight container. The cookies will keep for up to a week.
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