Login
Create Account
Brown Butter and Toffee Chocolate Chip Cookies
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Toffee bars and chocolate wafers flavor these brown butter cookies topped with flaky sea salt.
-
Main Ingredient
toffee bars
-
Category: Cookies and Brownies
-
Cuisine: Southern
-
Prep Time: 60 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: gardner.marilyn
-
Posted On: Dec 31, 2019
Number of Servings:
Ingredients:
- 1 cups - unsalted butter (1 cup = 2 sticks)
- 2 cups - all-purpose flour
- 1 teaspoons - baking soda
- 3/4 teaspoons - kosher salt
- 1 cups - packed dark brown sugar
- 1/3 cups - granulated sugar
- 2 - large eggs at room temperature
- 2 teaspoons - vanilla extract
- 2 - chocolate toffee bars (such as Skor or Heath) chopped into 1/4-inch pieces
- 1 1/2 cups - chocolate wafers (disks, pistoles, feves; preferably 72% cacao)
- - flaky sea salt
Directions:
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns (5-8 minutes). Scrape into a large bowl and let cool slightly.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minutes. 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 wooden spoon or rubber 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.
Place a rack in middle of oven; preheat to 375° F. Using a 1-1/2 ounce ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3 inches apart (you can also form dough into ping pong size balls with your hands). 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 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.
DO AHEAD: Dough can be made 3 days ahead; cover and chill. Let come to room temperature before baking.
Comments