Sort ingredients
mrthistle
QR Code
Listen
Pdf
Toffee
Cookie Dough
Start off by lining a sheet pan with parchment paper. Place the 40 grams water, 115 grams unsalted butter, 100 grams granulated sugar and ¼ teaspoon diamond crystal kosher salt in a heavy bottomed saucepan in that order! Water first—this helps to ensure the sugar fully dissolves into the water and helps to avoid crystallization. Place over medium heat. Stir the mixture until the butter completely melts. Then you’re just gonna leave it alone until the mixture reaches 115C. If you notice any sugar crystals around the sides of the pan, use a damp pastry brush to wipe down the edges and help dissolve any of that sugar. Once it reaches 115C you’ll begin to stir constantly with a wooden spoon or rubber spatula until the mixture reaches 150C. The candy will go through some visual changes. It starts off looking like a pot of melted bubbling butter, eventually it will emulsify into a mixture that looks like melted marshmallow, which the longer it cooks and the hotter it gets will deep in colour until it’s a nice amber brown. When the mixture hits 150C CAREFULLY pour it out on the the parchment lined sheet pan. Let set completely before breaking into pieces. Be sure to store any extra in an air-tight container. Use some silica packets (if you’d like) to absorb any moisture and keep your toffee crisp.
For the toffee
For the cookie dough
Add the 280 grams unsalted butter to a light colored saucepan. Place over medium heat and melt. Once the butter is melted add the 1 tablespoon + 1 teaspoon of milk powder to the saucepan. Whisking to evenly disperse. Continue to cook the butter over medium heat, whisking frequently to keep the milk solids moving. The butter will start to foam, sizzle and steam. Keep whisking as the milk solids begin to brown. The butter will begin to smell nutty and caramelized. The browned butter is ready when the milk solids are a deep umber colour teetering on dark brown and the steaming has stopped, this means all the water has boiled off from the butter. Quickly and carefully, pour the browned butter into a heat proof bowl to cool.
In a medium bowl combine the 400 grams all-purpose flour, 2 teaspoons diamond crystal kosher salt, ½ teaspoon baking powder and ¾ teaspoon baking soda. Whisk to combine the leavening agents throughout the flour.
Finely chop the 100 grams of toffee into bits about ¼ of an inch in size. Add to a separate bowl with the 125 grams of frosted flakes.
Once the browned butter has cooled but not resolidified, add the 55 grams of water, 200 grams granulated sugar, 215 grams dark brown sugar and 1 tablespoon of vanilla extract. Using a hand mixer whisk until everything is evenly combined. To the sugar mixture, add the 2 large eggs. Whisk on medium speed for about a minutes until the mixture is homogenous and lightly aerated. Add the dry ingredients (the flour + leavenings) from earlier and fold into the wet ingredients with a rubber spatula. Fold just until a few dry pockets remain before adding in the toffee and frosted flakes and folding those in just until evenly dispersed.
Let the dough rest for 10 minutes before portioning, this’ll give the flour a chance to hydrate and the butter a chance to firm up making portioning the dough a little easier. Add more frosted flakes to a bowl for coating the cookies. Scoop the cookie dough with a 2 oz cookie scoop or portion into 75 grams balls. Drop the dough into the frosted flake bowl and press some of the cereal into the dough until it sticks. Place the dough on a parchment lined tray and store in the fridge for a minimum of one hour before baking- preferably overnight.
Preheat the oven to 180 c. Arrange the cookies 5 to a tray, with one in each corner and a single baby in the centre, these cookies get a decent amount of spread to them. Bake for 13 minutes before rotating and baking for an additional 4-5 minutes. Until the edges of the cookie are brown, the frosted flakes also will have taken on some golden colour and the centres of the cookie are just set. Allow to cool just enough so that the cookie doesn’t burn the roof of your mouth.