Brown Butter Chocolate Chip Sticky Toffee Pudding Cookie

• servings: 14 servings
• active time: 20 minutes
• total time: 29 minutes

Ingredients

1/2 cup unsalted butter, browned

1/3 cup granulated sugar

1/2 cup brown sugar, packed

1 egg + 1 egg yolk

1 tsp vanilla extract

1/2 cup pitted dates

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tbsp instant espresso

1/4 tsp salt

3/4 cup chocolate chips

Directions

Start by browning your butter in a saucepan over medium heat until it turns golden and fragrant. Let it cool slightly.

In a small bowl, soak the pitted dates in hot water for about 5–10 minutes, then mash or blend until smooth.

In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined. Add the egg, egg yolk, and vanilla extract, mixing until smooth. Stir in the date mixture until fully incorporated.

In a separate bowl, whisk together flour, baking soda, instant espresso, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

Scoop the dough onto a lined baking sheet and bake at 350°F for 9–11 minutes, until the edges are set and the centers are still soft.

Let cool slightly and enjoy warm, gooey, caramel-rich cookies