Ingredients

• 1/4 lb. (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/3 cup Monin Brown Butter Toffee Syrup
• 1 tsp. vanilla extract
• 1 cup plus 2 Tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1 cup milk chocolate baking chips

Glass: Culinary

Glass Size: 12 – 16 cookies.

Instructions

1. Preheat oven to 350° F.
2. In a stand mixer equipped with the paddle attachment, combine butter and sugar and beat until well combined and creamy.
3. Once the butter is light and fluffy in texture, beat in the egg, syrup and vanilla until well incorporated.
4. Sift in the flour and baking soda and mix well.
5. Once the dry ingredients are well incorporated add the chocolate chips and fold in until well combined.
6. Refrigerate the dough for at least 1 hour. Scoop the dough into balls (about 2 tablespoons each) and place onto a parchment lined baking sheet.
7. Bake in the oven for 12 minutes, rotating after 6 minutes. The cookies should be golden brown on the outside and just starting to crack on the surface.
8. Remove from the oven and allow to cool to room temperature. Store in a tight container at room temperature.