Browned Butter Toffee Chocolate Chip Cookies
A sophisticated twist on a classic, these cookies feature nutty browned butter, rich toffee bits, and dark chocolate chunks for an indulgent, gourmet treat.
Equipment
- Baking Sheets
- Wire cooling rack
Ingredients
- 2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1 cup dark brown sugar lightly packed
- 1 1/2 cups all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 1 tsp instant espresso powder optional
- 2 large eggs plus 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 10 ounces dark or semisweet chocolate chopped into chunks
- 1 cup light toffee bits
- flaky sea salt for finishing
Instructions
- Gently brown the butter: Melt the butter in a pan over medium heat. Let it bubble softly until it stops crackling, turns a gorgeous amber color, and smells richly nutty. Pour it and all those flavorful toasted bits into a bowl to cool.
- Combine with sugars: Stir the granulated sugar and dark brown sugar into the warm butter, then let it rest until it cools to room temperature.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and espresso powder.
- Create the dough: Whisk the eggs, extra yolk, and vanilla extract into the cooled butter mixture until smooth. Gently fold in the dry ingredients using a spatula, then stir in your chocolate chunks and toffee bits.
- Rest the dough: Cover your dough and let it chill in the fridge for 24 hours.
- Bake to perfection: Preheat your oven to 350ºF and line your baking sheets. Scoop 3-tablespoon portions of dough onto the sheets and bake for 12 to 14 minutes until the edges are golden and crispy.
- Cool and serve: Sprinkle the warm cookies with a touch of flaky sea salt, let them cool slightly on a wire rack, and enjoy.
Notes
Nutrition per serving: Calories: 250, Total Carbs: 32g, Net Carbs: 31g, Fats: 13g, Protein: 3g.
