Make Ahead
Salty, Chewy, Crunchy Matcha Toffee Cookies
- Prep time 2 hours 15 minutes
- Cook time 15 minutes
- makes 20
Author Notes
I know what you’re thinking: not another cookie recipe in a world littered with everyone and their mothers claiming to have the perfect one. I’ll straight up admit that these might not be “the best” cookies you’ve ever had—instead, I humbly offer what might actually be one of the most interesting cookies you’ve ever tasted. These slice-and-bake treats have a satisfying chew thanks to the milk chocolate toffee bits scattered throughout the dough. A pinch of flaky sea salt adds a little savory crunch, while the touch of matcha (green tea powder) provides just enough bitterness to balance everything out. This just might end up being the cookie recipe that you never knew you needed. (Excerpted from Ronnie Woo's cookbook, Did You Eat Yet?) —Ronnie Woo
Ingredients
-
6 tablespoons
unsalted butter, softened
-
1/2 cup
packed light brown sugar
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3 tablespoons
honey
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2 teaspoons
vanilla extract
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1 teaspoon
matcha (green tea powder)
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1 cup
all-purpose flour
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1/2 cup
milk chocolate English toffee bits (such as crushed Heath bars)
-
Flaky sea salt, for sprinkling
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, honey, vanilla, and matcha. Beat on high speed until well combined, about 1 minute, scraping down the sides and paddle with a silicone spatula halfway through.
- Add half of the flour to the butter mixture and beat on medium speed until just combined, about 30 seconds. Using the silicone spatula, scrape down the sides and paddle. Add the rest of the flour and beat on medium speed until just combined, about 30 seconds (the dough will look somewhat dry and crumbly, so don’t overmix!). Fold in the toffee bits with the spatula until evenly distributed and turn the dough out onto a large piece of plastic wrap. Using your hands, shape the dough into a 10-inch log (doesn’t need to be perfect), then wrap tightly in the plastic wrap. Smooth out the dough log by rolling it back and forth a few times on the countertop. Refrigerate until firm, about 2 hours, or overnight. Chilling the dough not only firms it up, but allows the flour to hydrate and fully absorb moisture, so don’t skip this step!
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (or a Silpat cookie liner). Remove the dough log from the plastic wrap and, using a serrated knife, slice into 1/2-inch- thick rounds. Arrange the rounds (about 1 inch apart) on the prepared baking sheet. If one of the rounds falls apart, simply press it back together. Sprinkle each round with a pinch of flaky sea salt and gently press the salt into the dough. Bake until the cookies are just set and slightly puffed up, 12 to 13 minutes. Do not be tempted to overbake or they will lose their chewiness!
- Let the cookies cool completely and store in an airtight container at room temperature for up to 3 days (or freeze them for up to 3 months).
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