Welcome to the world of deliciousness with these Browned Butter Toffee Chocolate Chip Cookies! The nutty aroma of browned butter combined with the sweetness of toffee and chocolate is simply irresistible. Trust me, you’ll love how these cookies turn out!
Tips for Success
Make sure to let your dough chill for at least 24 hours; it really enhances the flavors. And don’t skip the flaky sea salt on top; it adds the perfect finishing touch!
Why You'll Love Them
These cookies are not only chewy and packed with flavor, but the toffee bits give them a delightful crunch. They’re perfect for sharing (or keeping all to yourself!).
Ingredients
- Butter:
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- Sugars:
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- Flours:
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- Baking agents:
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- Eggs:
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- Flavorings:
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- Add-ins:
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Instructions
- Brown the Butter:
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Step 1In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!
- Mix the Sugars:
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Step 2Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
- Combine Dry Ingredients:
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Step 3In a medium bowl, combine the flours, baking soda, baking powder, salt, and espresso powder.
- Combine Wet Ingredients:
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Step 4To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
- Rest the Dough:
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Step 5Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.
- Preheat Oven:
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Step 6Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- Scoop the Dough:
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Step 7Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. Dough may be slightly challenging to scoop.
- Optional Freezing:
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Step 8At this point, you can portion the dough, place it on a baking sheet, and freeze just until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.
- Bake the Cookies:
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Step 9Bake for 12 to 14 minutes, or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before removing to wire racks to cool completely.
- Store the Cookies:
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Step 10Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 200, Fat: 10g, Carbs: 28g, Protein: 2g
Cooking techniques
Cooking Techniques
This recipe involves browning butter, which creates a rich, nutty flavor. Be attentive during this process to achieve the perfect shade without burning!
Variations or substitutions
Variations or Substitutions
Feel free to use different types of chocolate or nuts according to your preference. You can also substitute the toffee bits with chocolate chips for a simpler cookie.
Storage tips
Storage Tips
Keep the cookies in an airtight container to maintain their freshness. They can also be frozen for longer storage, just make sure to wrap them well to prevent freezer burn.
Notes
For the best flavor, let the dough rest for the recommended time. This allows the ingredients to meld beautifully!
