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.
