Brown Butter Toffee Cookies
These toffee cookies are sweet, soft and loaded with chocolate chips and crunchy toffee pieces. Brown butter adds a nuttiness that perfectly compliments the brown sugar and caramel flavors.
Ingredients
- 1 cup (2 sticks; 226 g) unsalted butter
- 1 cup (200 g) light brown sugar , packed
- ½ cup (100 g) granulated sugar
- 2 large eggs + 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups semi-sweet chocolate chips ( can do half milk)
- ¾ cup toffee bits ( or chopped heath bar)
Optional: maldon flake sea salt
Instructions
- Melt 2 sticks of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a large mixing bowl.
- In the large bowl, add 1 cup brown sugar and 1/2 cup white sugar. Mix for 1 minute, until combined. Then place in refrigerator for 10-15 minutes to cool. Once at room temperature (make sure it's not warm), mix in the 2 eggs + 1 egg yolk and 1 Tablespoon vanilla.
- Then add 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon baking soda and 1/2 teaspoon baking powder. Mix just until combined. Stir in the chocolate chips and toffee bits. Cover the bowl and refrigerate at least 45 minutes, up to 24 hours. Pull dough out 30 minutes before scooping if left in overnight.
- Preheat oven to 365°F (or 345°F for convection). Line two baking sheets with a baking mat or parchment paper and set aside.
- Scoop cookie dough onto the prepared pan using a large cookie scoop, about 2 inches apart. Press extra toffee bits or chocolate chips on top if desired. I like to pop my pan in the freezer for 5 minutes once they're scooped. Then bake for 8-9 minutes, or just until the edges are golden brown and the center is set. For a crispier cookie bake the 9-10 minutes.
- Remove from oven and allow the cookies to cool for a few minutes on the pan. Sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy!
Notes
Brown butter: Learn how to make brown butter with these easy steps. Use a lighter colored pan to brown the butter, so that you can easily see the color change.
Vanilla: If I have vanilla bean paste, I like to do in place of half of vanilla.
For a thicker cookie: You can use 1 cup kamut or bread flour in place of all-purpose for a thicker cookie. Make sure to refrigerate the dough for at least 2 hours and freeze the dough balls once scooped 5-10 minutes.
Nutrition
Calories: 331kcal, Carbohydrates: 44g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 164mg, Potassium: 124mg, Fiber: 2g, Sugar: 23g, Vitamin A: 360IU, Vitamin C: 0.01mg, Calcium: 30mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
