Brown Butter Toffee Chocolate Chip Cookies Recipe

Brown Butter Toffee Chocolate Chip Cookies

WebMay 20, 2021 · Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the wet ingredients into the dry ingredients, add the …

Rating: 4.5/5(46)
1. Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes.)
2. Preheat oven to 375°F (191°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flour, baking soda, and salt until just combined. Add the chocolate chips and toffee bits and mix until incorporated into the dough.
3. Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.

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Browned Butter Toffee Chocolate Chip Cookies – Modern Honey

WebApr 24, 2023 · Brown the butter (see instructions below and in recipe card). Add the sugars to a bowl and then pour the browned butter over the sugars and whisk until …

Rating: 5/5(17)

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Browned Butter Toffee Chocolate Chip Cookies

WebJul 20, 2023 · Set aside to cool to room temperature. In a medium bowl, combine the flours, baking soda, salt, espresso powder, and baking …

1. In a medium stainless sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl.
2. Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
3. In a medium bowl combine the flours, baking soda, espresso powder, baking powder, and salt.
4. To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

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