GoodWheat Toffee Cookies


30 Cookies

Portion Size

1 Cookie

GoodWheat Toffee Cookies
Mise en Place for GoodWheat Toffee Cookies


  • 1 cup Unsalted butter, softened
  • ⅓ cup Granulated sugar
  • ¾ cup Light Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 ½ cup GoodWheat Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking soda
  • 1 tsp + 1 tsp topping Kosher Salt
  • ¾ cup Toffee Bits

Method of Preparation

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the GoodWheat flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.
  6. Bake the cookies for 10 minutes until slightly golden brown around the edges. Sprinkle with extra salt immediately. Allow to cool for 5 minutes on the cookie sheet.