Ingredients
34 cup unsalted butter, melted
14 cup sugar
1 egg
1 teaspoon vanilla
12 cup heath toffee pieces
14-12 cup crushed pretzel
14-12 cup white chocolate chips
1 tablespoon turbinado sugar
12 teaspoon salt
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
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combine first 4 ingredients in a small bowl and whisk together. mix butter and sugars for several minutes, until light and fluffy. add eggs and vanilla to butter/sugar mixture and combine well. stir dry ingredients into butter mixture just until combined. then fold in toffee, pretzels and white chocolate chips. refrigerate cookie mix overnight. this will allow the flavors to combine. drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt. bake at 350 for 10-12 minutes.