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