Brown Butter and Toffee Chocolate Chip Cookies
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Brown Butter and Toffee Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ¾ tsp. kosher salt
- 1 cup (packed) dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 2 chocolate toffee bars (such as Skor or Heath), chopped into ¼" pieces
- 1½ cups chocolate disks or fèves preferably 72% cacao
- Flaky sea salt
A few notes on making this:
- You can use chocolate chips in this recipe, but I suggest using chocolate fèves instead. They spread as they melt, creating thin pockets of chocolate in each layer, creating a rich melty cookie.
- Dough can be made 3 days ahead and refrigerated. Let come to room temperature before baking.
Directions:
- Cook butter in a saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into bowl of an electric mixer and let cool slightly.
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to bowl with browned butter.
- Beat on medium speed until incorporated.
- Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds.
- Reduce mixer speed to low; add dry ingredients and beat just to combine.
- Mix in toffee pieces and chocolate wafers with a spatula.
- Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first but will thicken as it sits.
- Preheat oven to 375°F and place rack in middle.
- Using a scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (they should be about the size of ping pong balls).
- Do not flatten—cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes.
- Let cool on baking sheet about 10 minutes, then transfer to a wire rack and let cool completely.
- Repeat with remaining dough and another parchment-lined baking sheet to make 10 more cookies.
