On December 6th, I saw this really delicious recipe in the local newspaper, and I just had to try it. It’s from this bakery in Toronto called Moo Milk Bar and it just sounded so cool!
You honestly can not stop eating these once you begin. It’s soft and doughy in the middle, yet it has a nice crisp on the outside. Perfect.
makes about 20 large or 40 small.
- 2 cups + 3 tbsp all purpose flour
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp table or fine sea salt
- 1/2 cup + 3 tbsp unsalted butter, at room temperature
- 1-1/2 cups light brown sugar
- 1 large egg
- 1-1/4 tsp pure vanilla extract
- 1 cup Skor toffee bits
- In medium bowl, sift flour, baking powder, baking soda and salt. Whisk to mix.
- In bowl of electric mixer, cream butter and sugar until light and fluffy, about 5 minutes on medium/high speed, scraping down sides several times. Add egg and vanilla. Beat 3 minutes. Scrape down sides. Beat 2 minutes until mixture looks like buttercream, thick and peaky.
- Add flour mixure. Beat on low until just incorporated. Scrape down sides of bowl. Stir in toffee bits. Mix well by hand.
- For large cookies, scoop with ice cream scoop on to parchment-lined baking sheet. For small cookies, use 1 tbsp measure. Refrigerate on tray 1 hour. Place balls in resealable bag. Freeze at least 8 hours, but preferably 24. (You can freeze up to 3 weeks before baking.)
- Arrange cookie son parchment-lined baking sheets, 2 inches apart. Bake in batches in preheated 350 F oven until golden around edges but still somewhat raw in the middle, about 16 to 18 minutes for large, or 12 to 14 minutes for small. Cool on tray 15 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 5 days or freeze up to 1 month.