![]() This is okay! Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. The toffee will bubble on the sides and tops. Bake the cookies until very lightly browned on the edges, 12 to 14 minutes.Re-roll the remainder of that portion and continue cutting until all is used. Turn the dough out onto a lightly floured work surface.Turn the mixer up to high speed and beat until the dough comes together. Once all of the flour is incorporated, add the espresso powder, salt, and toffee bits. Switch the mixer to low speed and slowly add the flour, ¼ cup at a time.Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the confectioners’ sugar and vanilla extract, and beat until combined. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed until smooth, about 1 minute.1 1/2 cups (3 sticks) unsalted butter, softenedĢ 3/4 cups all-purpose flour, plus more for work surfaceĢ (4 oz.) bars milk chocolate, coarsely chopped ![]()
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