Browned Butter Toffee Chocolate Chip Cookies
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar dark brown sugar for extra richness
- 2/3 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt reduce by 1/4 teaspoon if using salted butter
- 10 ounces Chocolate Chips or Chunks
- 1 cup Chocolate-Covered Toffee Bits
Instructions
*For the Browned Butter:*
- Place butter in a large pot or deep skillet and melt over medium-low heat.
- Stir often and watch for the butter to change from creamy yellow to a deep amber color.
- Once browned, remove from heat to prevent burning.
*Cookie Dough Preparation:*
- In a large mixing bowl, combine brown sugar and sugar. Pour in the browned butter, ensuring to scrape off all the browned bits.
- Whisk until smooth and shiny. Let it cool for 10 minutes.
- Add eggs and vanilla, whisking until smooth and creamy.
- Fold in flour, baking soda, and salt. Ensure the dough isn’t too warm before adding chocolate and toffee bits.
- Fold in chocolate chunks and toffee bits. Chill the dough in the refrigerator, either wrapped in plastic for 24-48 hours or scooped into balls.
*Baking:*
- Preheat the oven to 350 degrees.
- Place cookie balls on a light-colored baking sheet lined with parchment paper.
- Bake for 10-13 minutes or until the edges turn lightly golden.
- Allow cookies to set up for a few minutes before transferring to a wire rack to cool.
Notes
- Use salted or unsalted butter; adjust salt if using salted butter.
- Opt for dark brown sugar for richer, chewier cookies.
- Stick to all-purpose flour for this recipe.
- Choose chocolate chips or chunks for a perfect texture.
- Use chocolate-covered toffee chunks like Heath Bars, cut into chunks, or find chocolate-covered toffee chips at Trader Joe’s.