Jay’s Brown Butter and Toffee Chocolate Chip Cookies. These brown butter toffee chocolate chip cookies taste straight from a bakery with a gooey center, crunchy edge, big pools of dark chocolate, and chunks of buttery toffee. Made with a soft salty-sweet brown butter cookie dough, these toffee chocolate chip cookies take your regular ol' choco chip cookies to the next level. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat.
Cook, stirring occasionally, until the butter turns dark brown and smells nutty.
Watch carefully so the butter does not burn.
Remove the pot from the heat.
You can have Jay’s Brown Butter and Toffee Chocolate Chip Cookies using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Jay’s Brown Butter and Toffee Chocolate Chip Cookies
- It's 1 cup (2 sticks) of unsalted butter.
- It's 2 cups of all-purpose flour.
- Prepare 1 teaspoon of baking soda.
- Prepare 3/4 teaspoon of kosher salt.
- Prepare 1 cup of (packed) dark brown sugar.
- It's 1/3 cup of granulated sugar.
- It's 2 of large eggs, room temperature.
- You need 2 teaspoons of vanilla extract.
- It's 2 of chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces.
- It's 1 1/2 cups of chocolate wafers (disks, pistoles, fèves; preferably 72% cacao).
Add an ice cube to the butter and slowly let it melt. Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir until the dough comes together and the ingredients are evenly incorporated.
Jay’s Brown Butter and Toffee Chocolate Chip Cookies step by step
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl..
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute..
- Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits..
- Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake..
- Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely..
Stir in the chocolate chips and toffee pieces. How To Make Brown Butter Toffee Chocolate Chip Cookies. Here are the basic steps to make these brown butter toffee cookies from scratch: First, brown the butter. 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.