Serves 1
Directions
- 1Remove chilled cookie dough from the fridge and scoop into balls.
- 2Reshape each dough scoop by hand into an egg-like shape to ensure the middle stays thicker and chewier while the edges get crispy.
- 3Place the reshaped dough balls onto baking sheets.
- 4Bake the cookies in an oven preheated to 375 degrees.
- 5Remove the cookies from the oven and immediately use a metal circular cookie shaper to reshape each cookie while still warm.
- 6Sprinkle the cookies with flaky sea salt and add extra toffee pieces on top.
Ingredients
- cookie dough, chilled
- to taste flaky sea salt (optional)
- to taste toffee pieces (optional)
Equipment
cookie scoopbaking sheetsovenmetal circular cookie shaper
Tips
- The cookie dough must be chilled in the fridge for at least 24 hours before baking.
- Reshaping the cookies after baking prevents them from spreading too much.
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