Browned Butter Toffee Chocolate Chip Cookies: A Gourmet Twist on a Classic
Indulge in the decadent flavors of Browned Butter Toffee Chocolate Chip Cookies, a sophisticated version of the beloved classic. This recipe elevates traditional chocolate chip cookies with the nutty depth of browned butter, the richness of toffee bits, and a hint of espresso that complements the chocolate perfectly. Ideal for special occasions or as a treat for the discerning sweet tooth, these cookies are sure to impress with their complex flavors and delightful textures.
Ingredients
- Butter: 2 sticks (227 grams) unsalted butter
- Sugars:
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) lightly packed dark brown sugar
- Flours:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (127 grams) bread flour
- Leaveners and Flavor Enhancers:
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon instant espresso powder (optional)
- 1/2 teaspoon baking powder
- Eggs:
- 2 large eggs plus 1 egg yolk, at room temperature
- Flavoring:
- 2 teaspoons vanilla extract
- Mix-Ins:
- 10 ounces (283 grams) semisweet chocolate, chopped
- 1 cup toffee bits (homemade or Heath)
- Finishing Touch:
- Flaky sea salt, for sprinkling
Directions
- Browning the Butter:
- Melt the butter in a medium stainless sauté pan over medium heat. Continuously swirl until it foams and the color turns golden brown, releasing a nutty aroma. Be sure to keep the flavorful brown bits.
- Transfer the browned butter into a large mixing bowl, adding both sugars. Stir to combine and let cool to room temperature.
- Preparing the Dry Ingredients:
- In a separate bowl, whisk together both types of flour, baking soda, fine sea salt, espresso powder (if using), and baking powder.
- Combining the Wet and Dry Ingredients:
- To the cooled butter and sugar mixture, add the eggs, egg yolk, and vanilla extract, whisking until well combined.
- Gradually fold in the dry ingredients using a rubber spatula, mixing just until the flour is incorporated.
- Adding the Chocolates and Toffee:
- Stir in the chopped chocolate and toffee bits until evenly distributed throughout the dough.
- Chilling the Dough:
- Wrap the dough tightly in plastic wrap and refrigerate for 24 to 72 hours. This chilling period helps intensify the flavors and improves the texture of the cookies.
- Baking the Cookies:
- Once the dough is properly chilled, allow it to soften at room temperature for about an hour before scooping.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon sized balls and place them on the prepared sheets. For added texture, optionally freeze some dough balls for later use.
- Bake for 12 to 14 minutes or until the edges are golden, but the centers remain soft.
- Immediately after removing from the oven, sprinkle with flaky sea salt, then allow the cookies to cool on racks.
Key Details
- Prep Time: 30 minutes
- Cooking Time: 14 minutes
- Total Time: 44 minutes, plus chilling time
- Calories: 280 kcal per cookie
- Servings: Makes about 24 cookies
Conclusion
These Browned Butter Toffee Chocolate Chip Cookies offer a wonderful blend of flavors and textures, making them a standout treat. The use of browned butter not only imparts a rich, caramelized flavor but also adds a gourmet touch to each bite. Whether served at a casual gathering or as a part of a festive dessert table, these cookies are sure to leave a lasting impression on all who taste them. Enjoy the process and the delightful results of this elevated cookie recipe!
Browned Butter Toffee Chocolate Chip Cookies
- Total Time: 44 minutes plus chilling
- Yield: 24 1x
Description
Unleash your inner baker with our Browned Butter Toffee Chocolate Chip Cookies, a true masterpiece of flavors. These cookies blend the rich, nutty aroma of browned butter with the crunch of toffee and the deep, velvety taste of semisweet chocolate. Each cookie is a symphony of textures, from its crisp edges to its chewy center, finished with a touch of flaky sea salt to enhance the chocolate and toffee notes.
Ingredients
2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup toffee bits (homemade or Heath)
Flaky sea salt, for finishing
Instructions
Melt the butter in a medium stainless sauté pan over medium heat, swirling until it foams and begins to brown, forming nutty-scented brown bits.
Pour the browned butter, including the flavorful brown bits, into a mixing bowl. Add both sugars and stir to combine; let cool to room temperature.
Whisk together both flours, baking soda, salt, espresso powder, and baking powder in a separate bowl.
Add eggs, egg yolk, and vanilla to the cooled butter mixture, whisking until combined.
Gradually fold in the flour mixture with a rubber spatula, then stir in chocolate chunks and toffee bits.
Wrap dough in plastic wrap and refrigerate for 24 to 72 hours.
Allow dough to soften at room temperature for about an hour before scooping.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 3-tablespoon sized balls of dough onto the prepared sheets. Optionally, freeze dough balls for later use.
Bake for 12 to 14 minutes until golden. Sprinkle with flaky sea salt, then cool on racks.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 280