Wonderful cookies here, simple to make, they remind me of the old fashion cookies I used to eat when I was a child.
I did not write down the recipe here because the recipe is written at the back of the bag of toffee fits and without the bits, well, there is no cookies! So if you want to make those, you will need to buy the bag of toffee bits.
One thing we might have a tendency to do is not use the full amount of butte it is written on the bag but please do us the exact amount. Those cookies need the extra butter to become golden in color and to be crispy. The full flavor of the butter is very present in the finish product, it is a very pleasant taste.
This little tool is wonderful to use. It is basically just an ice cream scoop type of spoon but it comes in different sizes now because more and more bakers use them to scoop out the right amount of dough to form each individual cookie before baking them all.
This particular scoop in the picture is a size 24. If you look very closely when you see one in stores, you will notice they go by numbers. Size 24 is about the size of a tablespoon wich make a medium size baked cookie.
One thing I do when baking cookies, is putting the mixed dough in the fridge for about 30 minutes before proceeding to the baking part. It is specially useful with recipes using butter. Butter will get harder if you put the mix back in the fridge and then, the cookie will keep its shape once onto the baking sheet. A little tip here…
Scooping process, perfect little balls…
You see the little english toffee bits on the edge of this cookie?
No comments here, just eat it!
