The Aubergine Chef demonstrates how to make white chocolate toffee cookies. Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
5 Ounce (3/4 cup)
1 Ounce (1/2 cup)
2 Ounce (1/3 cup)
All purpose flour
10 Ounce (1 3/4 cup)
8 Ounce (2 sticks at room temperature)
Light corn syrup
1 Ounce (2 tablespoons)
1 Large (2 ounces)
9 Gram (2 teaspoons)
8 Ounce (1 ½ cups)
8 Ounce (1 1/3 cup)
1. Preheat your oven to 350 degrees F and place the oven racks on the upper and lower thirds of the oven.
2. In a food processor, combine the brown sugar, oatmeal, and granulated sugar and process until the mixture is finely ground.
3. In a separate bowl, sift the flour, baking soda, and salt together.
4. On the electric mixer fitted with the paddle attachment, combine the room temperature butter and corn syrup and mix on medium speed until smooth and creamy.
5. Add the whole egg and vanilla and beat until combined.
6. Add the dry ingredients in two parts, mixing on low speed until just combined. Add in the white chocolate and toffee pieces mixing until just combined.
7. On a double sheet pan (two sheet pans together) lined with parchment paper, drop 1 1/2- inch mounds of dough about 3 inches apart from one another, about 12 to a sheet pan.
8. Bake the cookies for 10 minutes or until the cookies are just starting to turn golden along the edges. Halfway through baking, rotate the sheet pans to ensure even baking.
9. When done, remove from the oven and cool on the sheet pan for about 2 minutes.
10. Serve the cookies on cooling or store in an air-tight container.