Brown Butter and Toffee Chocolate Chip Cookies
Description
Who can’t use another chocolate chip cookie recipe? Perfected by Bon Appétit, these are as brilliant as their name suggests – enjoy!
Ingredients
1 c. (227 g) butter – cold is fine, you’ll be browning it
1 c. (200) packed dark brown sugar AND 1/3 c. (67 g) sugar
2 eggs AND 2 t. vanilla
2 c. (250 g) flour AND 1 t. baking soda AND 1/2 t. kosher salt
80 g (or so) of chopped up chocolate toffee bars – Skor is recommended, but I used 2, 45 g bars of MacKintosh’s toffee (if it’s cold, it’s easy to smash into pieces) – I’ve also switched up the toffee/chocolate ratios and used a bag (191 g) of Skor minis and maybe a half cup of chocolate chips
1 1/2 c. chocolate chips, wafers or chunks – darker chocolate is best
flaky sea salt for garnish (I used Maldon)
Instructions
To brown the butter – melt it in a heavy saucepan over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Pour it into the bowl of your electric mixer and allow it to cool for about 15 minutes before continuing. Preheat the oven to 375 and line a couple of baking sheets with parchment.
Once the butter has cooled for a bit, add both sugars to the mixer and mix on medium speed for about a minute until the sugars and warm brown butter are well incorporated. Add in the eggs and vanilla and beat on medium-high for a couple more minutes until the mix lightens and thickens slightly.
In a separate bowl, whisk together the flour, baking soda and salt, add this dry mix to the wet, and stir on low-speed until just combined. Mix in the toffee and chocolate and then leave the cookie dough to sit on the counter for about a half hour. It will be very loose at first, but once it sits the flour will hydrate and the dough will thicken up.
Use a tablespoon-sized cookie scoop to portion out the dough on your prepared baking sheets, leaving more space than usual between dough balls – about 3 inches. Do not flatten. Sprinkle all with a bit of sea salt (if you wish) and bake for about 9 minutes until the edges are a lovely golden brown and the centers have spread but are still soft. Leave the cookies on the pan to cool and set for about 15 minutes before transferring them to a rack to cool completely.
Your family will fight over these…especially when they’re still warm.
