Butter Crunch Cookies

• Vegetarian

• Refrigerated

  • 1 Egg plus 1 yolk

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 tbsp Cornstarch
  • 2 3/4 cups Flour
  • 1 1/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter

Found on cookiesandcups.com

Ingredients

• ¼ cup butter
• ½ cup granulated sugar
• ¾ cup butter, room temperature
• ¾ cup light brown sugar
• ¾ cup granulated sugar
• 1 egg plus 1 yolk
• 2 teaspoons vanilla
• 1 tablespoon light corn syrup
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• 2¾ cups flour

Directions

• Line a baking sheet with parchment paper and set aside
• In a small heavy sauce pan over low heat bring the butter and sugar to a boil, stirring occasionally. Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces.
• In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the egg, yolk, vanilla, corn syrup, baking soda, salt and cornstarch. Mix for 1 minute on medium, or until the mixture is evenly combined.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Stir the toffee bits into the cookie dough and chill for 1 hour.
• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet 3 inches apart. The cookie will spread while baking.
• Bake for 11-13 minutes until the cookies are golden brown at the edges.
• Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.