If and when there’s a time to impress someone, especially a guy on a first date, I make these Brown Butter Toffee Cookies! It has been referred to as:
- crack cookies
- what the heck are IN these cookies
- mmm… damnnn…. ahhhh
- heaven is in my mouth
These are just a few, which tells me that these cookies are AMAZING! Don’t get me wrong, I like the traditional chocolate chips, but if you crush toffee chips, especially the English Toffees from Trader Joe’s (peanuts or pistachios), then you have yourself one heck of a cookie batter.
Chop ’em up, and add them directly into this bulletproof batter of brown butter. Might I also point out that a little bit of espresso powder goes a long way in any batter involving chocolate.
Now, brown butter- where do I start? It’s nutty, caramelized, and beyond intoxicating. I’ve seen recipes with browning only half of the butter, but that’s utter nonsense and I tend to live on the wilder side.
Both sticks of butter are not only melted to a perfectly brown, nutty flavor but they are also refrigerated in order to solidify a bit so while baking, nothing but brown butter goodness keeps the cookies chewy and soft in the middle.
Another trick to making these cookies irresistible is by adding some flakey salt. Believe me, you won’t be disappointed. Eat these along with a cup of my specialty coffee. Enjoy!
Brown Butter Toffee Chip Cookies
- 1 cup Butter, unsalted (2 sticks)
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 Eggs, large
- 1 tbsp Vanilla Extract
- ½ tsp Espresso powder
- 2 ¼ cup All-purpose flour
- 1 tsp Baking soda
- ¼ tsp Kosher salt
- 2 cups Toffee Chocolate, roughly chopped
- Flaky salt
- Preheat the oven to 350°F.
- In a medium skillet, melt the butter under medium-low heat, stirring occasionally with a spatula. Stirring often, once the melted butter transforms to a caramel color, you've made brown butter. Be careful not to burn the milk solids. Once you start smelling a nutty flavor, you're pretty much done.
- Pour the brown butter into an mixing bowl, and refrigerate for 10-15 minutes to take the chill off. During this time is when I assemble the dry ingredients, chop the toffee chocolates, and remove the eggs from the fridge.
- In a smaller bowl, mix the flour, baking soda, and salt.
- Chop the toffee chocolates with a sharp knife. I tytpically get English Toffee from Trader Joe's, but you could also use any other brands. Also, plain chocolate chips works too.
- Remove the chilled brown butter from the refrigerator. Add the brown and granulated sugar, and mix very well for a minute.
- Add one egg at a time, and mix very well for another minute. Doing this will thicken the batter before adding the flour. Add vanilla extract and espresso powder (optional), and mix well.
- Add the dry ingredients to the brown butter batter and use a spatula to mix.
- Add the toffee chips (or chocolate chips), and mix until all incorporated.
- Using a cookie scoop, roll out the dough balls on a nonstick sheet pan. Bake for 8 minutes, then remove and tap the sheet pan unto a counter to flatten the cookies a bit. Return to the oven for an additional 2 minutes. Remove promptly after the 2 minutes.
- Sprinkle flakey salt on each cookie. Because toffee tends to harden quickly, use a spatula and transfer the cookies to a cooling rack.
- Let it cool for 10-15 minutes before scoffing 'em down! Enjoy!
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