Toffee Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl.

   Tip: Make sure to sift the flour for even distribution.

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy, about 3-4 minutes.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Don't overbeat, or the cookies will be tough.

5. 5

   Stir in the flour mixture until just combined, being careful not to overmix.

   Tip: Don't overwork the dough.

6. 6

   Pour in the golden syrup and stir until combined.

   Tip: Be careful not to burn yourself.

7. 7

   Stir in the toffee bits.

   Tip: Make sure they're evenly distributed.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Use a cookie scoop for even sizes.

9. 9

   Bake for 12-15 minutes, or until the edges are golden brown.

   Tip: Don't overbake, or the cookies will be too hard.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing.

11. 11

    Store the cookies in an airtight container at room temperature for up to 5 days.

    Tip: Or freeze for up to 2 months.