Ingredients
COOKIES
| 1/2 cup | (125 g) | Canadian unsalted butter |
| 1/4 cup | (55 g) | brown sugar |
| 2 tbsp | (25 g) | granulated sugar |
| 1 | large egg | |
| 1 tsp | (5 ml) | vanilla extract |
| 1 cup | (125 g) | all-purpose flour |
| 1/2 tsp | (2 g) | baking soda |
| 1/2 tsp | (3 g) | salt |
| 1/3 cup | (52 g) | toffee bits |
ICE CREAM
| 1 1/2 cups | (200 g) | Canadian vanilla ice cream |
Directions
INSTRUCTIONS
- Cookies: In a pan over medium heat, melt the butter and stir constantly until golden brown, about 5 minutes. Remove from heat and allow butter to cool.
- In a mixing bowl, whisk together brown sugar, granulated sugar and the browned butter. Stir in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda and salt. Gradually mix the dry ingredients into the wet mixture. Fold in the toffee bits. Divide the dough into 12 equal portions, cover and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper. Form the dough into balls and flatten each ball to ¼ inch thick. Place on the baking sheets 2 inches apart and bake for 8-10 minutes, or until cookies are golden brown.
- Allow the cookies to firm up on the baking sheet for a few minutes before transferring to a cooling rack
- Assembly: To serve, layer ¼ cup of vanilla ice cream between 2 cooled cookies.