Toffee Brown Butter Chocolate Chip Cookies

• tiempo total: 4 hours 18 minutes

Ingredientes

RECIPE

Toffee:

1/2 cup unsalted butter

1 cup light brown sugar

Pinch of salt

Cookie dough:

2 cups all purpose flour

1 1/2 tsp salt

1 tsp baking soda

1 cup unsalted butter, melted

2 tbsp room temp water

1 cup dark brown sugar

1/2 cup white sugar

1 tsp vanilla extract

1/2 rounded tsp espresso powder

1 large egg

1 egg yolk

1 1/2 cups semi-sweet chocolate chunks

1/2 dark chocolate chunks

1 cup toffee bits

Instrucciones

Make the toffee: combine butter and brown sugar in a saucepan. Place over medium heat. Allow butter to melt and whisk together to combine with the sugar. Bring to a bubble, whisking consistently. Use a candy thermometer and wait for the mixture to reach 300F (about 8 minutes) then remove from heat and pour onto a silicone or parchment lined baking sheet. Quickly spread the mixture out with a spatula to an smooth slab. Let cool for 20 minutes until hardened. Break toffee apart into small pieces as desired.

For the cookies: Melt butter in a saucepan and cook over a medium heat until the milk solids have browned and the butter is a nutty brown color. Transfer to a Pyrex cup, and add the water to make the liquids equal to 1 cup. Allow to cool to room temperature, about 30 minutes.

In the meantime, in a small bowl mix together the flour, salt and baking soda. Set aside.

In a large bowl, combine the brown and white sugars with the brown butter, and whisk together vigorously to combine. Once homogenous, add the vanilla extract and espresso powder. Whisk to combine. Next, add the egg and egg yolk, whisk to combine.

Add the dry ingredients to the wet, and mix gently with a spatula to combine, stopping once you see no more streaks of flour and a dough has formed.

Add the chocolate and toffee bits and mix once more to combine.

Use a 3 tbsp cookie scoop to portion the cookie dough onto a lined plate or baking sheet. It should yield about 14 cookies. Cover and place in the freezer for at least 3 hours or overnight.

When ready to bake, preheat the oven to 350F and bake cookies for 15 minutes. Once golden brown, remove from oven. Transfer to a cooling rack after 5 minutes and sprinkle with flakey salt. For misshapen cookies, use a round cup or bowl to gently reform into a circle. Allow to cool and enjoy!

Tips: I like using a high quality baking sheet like @williamsonoma’s gold touch series to make sure cookies bake evenly and don’t spread too thin! I’ve been making this base recipe for years, adapted from an old @buzzfeedtasty recipe, and think the addition of toffee has made my favorite iteration yet!