Most home-made cookies end up kind of uneven and irregular, even if they are carefully formed with a scoop. There are a few cookies that I make where, if carefully scooped, they come out almost completely uniform in shape and appearance. Snickerdoodles and Taku Ginger Cookies come to mind. I can now add another cookie to that list, Christina Tosi’s Cinnamon Toffee Cookies, at least the way I made them. When she says “cinnamon,” she really means it. These have a tablespoon of cinnamon to less than two cups of flour so they are really cinnamony. The original recipe calls for butterscotch chips. I didn’t have any and don’t really care for them that much so I substituted the same weight of Skor toffee chips.
Adapted from Christina Tosi at Momofuku Milk Bar
1¾ cups flour
2 tablespoons nonfat milk powder
2 tablespoons ground cinnamon
1¼ teaspoons kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ pound unsalted butter, super soft
1¼ cups packed light brown sugar
2 teaspoons vanilla extract
11-ounce bag toffee chips *see note
1. Heat the oven to 350 degrees.
2. Coat the baking sheets with baking spray or parchment.
3. In a medium bowl, mix the flour, milk powder, cinnamon, salt, baking powder and baking soda. Set aside.
4. In a large bowl, using a wooden spoon or sturdy spatula, mix the butter and brown sugar, flexing your muscles for about 2 minutes, until they are fully combined.
5. Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
6. Stir the dry mixture into the butter-sugar mixture, mixing until just combined. Fold in the chips.
7. Scoop your dough into balls about 2 tablespoons in size and place them 2 to 3 inches apart on the prepared baking sheets.
8. Bake at 350 degrees for 10 to 12 minutes, until the edges of the cookies are golden brown.
Note: I used 11 ounces of Skor toffee bits instead of the 11-ounce bag of butterscotch morsels in the original recipe.