Prep Time: 45 mins | Cook Time: 20 mins | Resting Time: 2 days | Total Time: 2 days 1 hr 5 mins | Servings: 16 Cookies
These cookies are a crowd-pleasing treat. For a high-end bakery result, sprinkle the cookies with sea salt quickly after taking them out of the oven. These brown butter toffee chocolate chip cookies are the perfect dessert for every occasion!
INGREDIENTS
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Toffee:
¾ c. brown sugar, light or dark, lightly packed
6 tbsp unsalted butter
water as needed
1 teaspoon kosher salt
Cookie Dough:
2 large eggs
3-4 ice cubes 1.5-2 oz
¾ c. granulated sugar
1 c. unsalted butter (2 sticks), cut into 1-inch pieces
1 ½ c. brown sugar, light or dark, packed
2 teaspoons kosher salt
½ teaspoon baking soda
2 teaspoons espresso powder
2 teaspoons vanilla extract
6 ounces high-quality chocolate, chopped
2 ½ c. all-purpose flour
flaky sea salt for sprinkling (optional)
1 teaspoon kosher salt
HOW TO MAKE BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
Toffee:
Step 1: Using parchment or silicone mat, line a baking sheet.
Step 2: Melt the butter, brown sugar, and salt in a medium saucepan over medium heat. Stir well until the butter has completely blended into the sugar.
Step 3: Continue to cook the toffee mixture while stirring constantly until it reaches 280-290 degrees F using a candy thermometer. Add a couple of tsp of water if the mixture begins to separate and get oil and remix very fast until it comes back together. This takes about 10 to 15 minutes for the mixture to reach 290 degrees.
Step 4: Quickly remove the pan from the heat once the toffee reaches the desired temperature and pour it onto the prepared baking sheet.
Step 5: Allow the toffee to cool at room temperature for about 10 minutes. Place the entire baking pan in the freezer once the toffee cooled down a little.
Brown Butter:
Step 6: Into 1-inch pieces, cut 2 sticks of butter. Melt the butter in a medium saucepan over medium to medium-high heat.
Step 7: Keep on slowly, stirring the butter for about 5 minutes to lessen the bubble and to see the milk solids at the bottom of the pan begins to brown. Adjust the heat to medium or medium-low while contentiously cooking the butter until it has a nutty smell and most of the solids are a dark amber-brown color.
Step 8: Take the pan off the heat once the butter has browned. Add an ice cube, and stir very slowly. Allow the cube of ice to melt. Then, stir in the rest of the ice cubes and let them melt.
Step 9: Continue to allow the brown butter to cool.
Cookie Dough:
Step 10: Set aside the chopped chocolate bars.
Step 11: In a large bowl, whisk the granulated sugar, brown sugar, salt, espresso powder, and baking soda. Then, measure 2 1/2 c. flour. Level it and set it aside.
Step 12: Beat the eggs with 2 tsp vanilla extracts in a smaller bowl and set aside.
Step 13: Into the granulated sugar mixture, pour the melted brown butter and mix well using a whisk or spatula until fully incorporated.
Step 14: Yo the butter and sugar mixture, add the 2 1/2 c. flour, and mix well until completely combined, scraping the bottom of the bowl. Next, whisk in the egg/vanilla mixture until well blended.
Step 15: Remove the toffee from the freezer and break them into pieces like what you did with the chocolate. Add them to the cookie dough along with the chopped chocolate and mix thoroughly with your hands or spatula.
Step 16: On a cookie sheet, lay a piece of parchment paper. Using a 1/4 measuring cup or an ice cream scoop, measure out balls of dough and place them on the prepared cookie sheet, keeping them close together. Place the bowl of dough in the fridge or freeze for 20 minutes if the dough is still warm and spreads out when forming balls of dough.
Step 17: Using plastic wrap, tent the tray, keeping a small corner uncovered. This will let the cookies slightly dry out. Put the cookie tray in the fridge and let the balls of dough chill for about 36 to 48 hours.
Step 18: Prepare the oven. Preheat it to 325 degrees. Using parchment paper or silicone mats, line multiple baking trays. Onto each cookie sheet, place about 4 to 6 cookies at least 2 to 3-inches apart. Place in the preheated oven and bake for about 18 to 20 minutes. When done, immediately take the cookies out of the oven and quickly sprinkle with sea salt if desired. Allow the cookies to cool completely in the baking tray.
NUTRITION FACTS:
Serving: 1Cookie | Calories: 438 kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 642mg | Potassium: 153mg | Fiber: 2g | Sugar: 42g | Vitamin A: 520IU | Calcium: 44mg | Iron: 2.5mg
