Toffee Chocolate Chip Cookies (with Brown Butter)
Toffee Chocolate Chip Cookies are rich, sweet, and a touch nutty thanks to the addition of homemade brown butter! The added toffee bits incorporate a crunchy chewy texture and enhance the caramel-like flavor further. Together, they create these incredibly delicious brown butter toffee chocolate chip cookies that you’ll want to keep on hand.
Servings: 18 cookies
Equipment
- Cookie Scoop
Ingredients
- 8 oz unsalted butter 227 g, brown 4 oz and add to 4 oz of cold butter
- 1 ⅓ cup brown sugar light or dark, packed, 273 g
- 2 large egg
- 1 ½ teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dark chocolate chip bittersweet, 180 g
- 1 cup toffee bits 157 g
- Flake sea salt for sprinkling on top
Instructions
- Brown the butter: place one stick of butter in the stand mixer bowl and heat the second stick of butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and immediately pour it over the stick of butter in the stand mixer bowl to melt it. Give it a stir as needed to completely melt the other stick of butter. Allow to cool.
- Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.
- Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the chocolate chips and toffee bits, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and toffee bits throughout the cookie dough.
- Portion the cookie dough with a ¼ cup cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, and bake 1 batch at a time for 15 minutes, until the cookies start to turn golden but the middle is still underbaked.
- Remove the baking sheet from the oven, sprinkle a generous pinch of flake sea salt on top, and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- Make sure to chill the dough to allow the butter to re-solidify, the flour to hydrate and the flavor to develop.
- To get perfectly round cookies, scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft.
- You can use a medium (3 tablespoon) cookie scoop to make smaller cookies, this should yield about two dozen cookies. Reduce the baking time to 12-13 minutes.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 30 seconds to 1 minute.
Nutrition
Serving: 70g | Calories: 325kcal
