BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
It was inevitable that I would have another request for chocolate chip cookies; those are the most common requests I get. BUT, I really wanted to make them different this time… Well, I want to make them different every time, so I guess that was needless to say.
In my pantry, I noticed that I had some Milk-Chocolate Toffee Heath Baking Bits…. This was a good start. But I needed to differentiate them even more.
And it came to me…. What about browned butter? The deeply aromatic and nutty flavor of browned butter would perfectly accentuate the butterscotch flavors of toffee, and the semi-sweet chocolate chips would create the perfect complement to make this recipe feel complete and well-rounded.
These cookies did not disappoint: The browned butter and toffee pieces created a rich, deep buttery flavor, which offered the perfect contrast with the chocolate.
If you’re looking for a flavorful chocolate chip cookie but want something just a little bit different, try this one. It is quite delicious!
Recipe:
Please show support by using our affiliate links to fill your pantry. You get charged NOTHING extra and we are rewarded with a tiny commission. A truly rare WIN-WIN.
THANK YOU for your consideration and support! -Happy Cookie Belly
Ingredients Section
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (1 1/2 sticks) butter, browned (*see NOTES), cooled slightly
- 1 1/3 cups light brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup milk-chocolate toffee bits (I used Heath)
Directions:
-
Preheat the oven to 350 degrees.
-
Line two cookie sheets with parchment paper.
-
Whisk together flour, baking soda, and salt. Set aside.
-
Stir brown sugar into browned butter (see notes for browning directions).
-
Beat in egg, egg yolk and vanilla.
-
Stir in flour mixture, chocolate chips and toffee bits.
-
Drop by heaping tablespoons onto the prepared cookie sheets.
-
Bake for 10-12 minutes.
-
Allow to cool a few minutes on the cookie sheet
-
Transfer to a wire rack to cool completely.Makes 24 cookies.
Notes about this recipe:
- To brown the butter: Cut up butter in cubes and place in a heavy-bottomed saucepan. Over medium heat, continuously stir butter. After several minutes, the butter will develop foam and the browning will begin. When you start seeing an amber color and/or smell a nutty aroma, remove the pan from the heat and immediately transfer to a bowl, so it doesn’t continue to cook. Make sure to also collect any brown solid bits that may have formed.
