Many of my baking adventures as I call them, start with an inspiration. Sometimes it’s as general as "I'm in the mood for something buttery". This past weekend however it was very specific , Tate’s Butter Crunch cookies. My wife picked some up and I for the first time tried these magically delicious buttery and crispy cookies. We ate the bag in 2 nights over episodes on “For All Mankind” on Apple TV+ (Highly recommended drama BTW).
After scouring the Internet for specific Tate’s influenced recipe, i came up empty handed. So i dug up a few of my base cookie recipes and started to tweak them to something as equally magical and addicting. The result is a slightly crispy cookie around the edges, but slightly chewy in the center - oh and loaded with the homemade butter toffee. I made so many that I shared with friends and the common word to describe was “addicting”
112g granulated sugar
226g butter, room temperature
150g light brown sugar
150g granulated sugar
1 egg plus 1 yolk
2 teaspoons vanilla
1 tablespoon light corn syrup
1 teaspoon baking soda
1 1/2 teaspoon kosher salt plus a pinch
1 tablespoon cornstarch
300g All Purpose flour
Line a baking tray with parchment paper and set aside
In a small heavy sauce pan over low heat bring the butter and sugar to a slow boil, stirring occasionally.
a few minutes, it should have a medium amber color but not dark! . Immediately remove the pan from the heat.
Spread evenly onto the parchment paper lined pan. Allow the toffee to cool completely. Any non-mixed butter, I slowly pour into a bowl and throw into the batter later.
break it into really small pieces With a large knife but not fine or powdered.
In the bowl of your Kitchen -Aid stand mixer fitted with the dough hook (yes hook, whisk just gets butter stuck in between the wires), beat the butter and both sugars together for 2 minutes.
Add in the egg, yolk, vanilla, and corn syrup. Mix on medium, for about a minute or until the mixture is evenly combined with a slight whipped look.
Add the baking soda, salt and cornstarch to the flour and mix by hand in a separate bowl
Turn the mixer to low and add in the flour ¼ at a time, mixing until just combined before adding more flour.
Stir the toffee bits by hand into the cookie dough and chill for 1 hour.
Preheat the oven (or if you are like me, Breville Smart Oven) to 170°C and line a baking sheet with parchment paper.
use Level 5 on the Breville for the tray
Roll the dough to 2cm balls and drop the dough onto the lined baking sheet giving space to spread. 2cm dough will spread to around 9-10cm.
Bake for 11 minutes until the cookies are mostly golden brown
Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.