Toffee Brookies

Instructions

1. 1

   Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper.

   Tip: To prevent the cookies from spreading, chill the dough for 10 minutes before baking.

2. 2

   In a large bowl, cream together the butter, sugar, and golden syrup until light and fluffy.

   Tip: Use an electric mixer to ensure the mixture is smooth and even.

3. 3

   Add the golden syrup extract, flour, baking soda, and salt to the bowl. Mix until just combined.

   Tip: Be careful not to overmix the dough, as this can lead to tough cookies.

4. 4

   Beat in the eggs until well combined. Stir in the brown sugar and vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

5. 5

   Gradually add the toffee bits to the dough and mix until just combined.

   Tip: Do not overmix the dough, as this can cause the toffee to break down.

6. 6

   Scoop the dough into balls, about 1 tablespoon each. Place the balls onto the prepared baking tray, leaving 2 inches of space between each cookie.

   Tip: Make sure to leave enough space between each cookie to allow for spreading during baking.

7. 7

   Bake the cookies for 15-20 minutes, or until they are lightly golden around the edges.

   Tip: Keep an eye on the cookies during the last 5 minutes of baking, as they can go from undercooked to overcooked quickly.

8. 8

   Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let the cookies cool completely before serving to ensure they retain their texture and flavor.

9. 9

   Once the cookies are cool, use a sharp knife to break them into crumbly shortbread pieces.

   Tip: This will help to create the signature toffee brookie texture.