I really like Florentine-style chocolate chip cookies … the thin and crispy kind. The trick to this, I think, is to make the dough and then make the cookies straight away. Letting it cool in the refrigerator firms up the butter again and then you get more “puff” to the cookies themselves. These, while not really chocolate chip cookies as their primary flavor, definitely are florentine style. The toffee bits make them even crispier. Quite yummy, if I do say so myself.
As an aside, maple extract is my new favorite flavor. If you can’t find the extract, simply boil down some syrup until it is thicker and more concentrated. Just be careful when you are doing that, as you don’t want to cause a “burned pan” disaster.
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon maple extract
3 cups “old-fashioned” rolled oats (not instant)
1 1/2 cups mini white chocolate chips
1 1/2 cups toffee bits
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and maple extract. Gradually beat in flour mixture. Stir in oats, mini white chocolate chips and toffee bits. Drop by rounded tablespoon onto cookie sheets leaving a few inches between the cookies — these will spread a lot. Note: I wanted these to be thin and crispy, so I started baking straight away. If you want puffier, chewier cookies, refrigerate the dough for 45-60 minutes before continuing.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.