Browned Butter Chocolate Chunk Toffee Cookies
Browned Butter Chocolate Chunk Toffee Cookies
Ingredients
- 2 sticks butter
- ½ c.granulated sugar
- 1 cup lightly packed dark brown sugar
- 1 ½ cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 2 eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla
- 10 ounces semisweet chocolate chopped
- 1 cup toffee bits Heath
- Flaky sea salt for finishing
Instructions
- In a medium stainless sauté pan set over medium heat, melt the butter.
- Swirl the pan occasionally and continue to cook the butter.
- It will become foamy and you will hear popping noises.
- Once it gets quieter, keep swirling the pan until butter smells nutty and brown bits form at the bottom.
- Remove from heat and pour into a mixing bowl.
- Add the sugars to the hot butter, stirring to combine.
- Let cool.
- Once cooled, add eggs, yolk, and vanilla until combined.
- Add dry ingredients next.
- Fold in chocolate chunks and toffee bits.
- Chill 24-72 hours.
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. (Let dough sit out until soft enough to scoop.)
- Bake 12 to 14 minutes, or until golden brown.
- Remove from oven and sprinkle with sea salt on top of the cookies.
- Let cool.
Recipe adapted from Handle the Heat
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