Ingredients
Equipment
Method
Chocolate Chip Cookies with Brown Butter and Toffee: From Prep to Plate
- Start by browning your unsalted butter. In a medium saucepan over medium heat, melt the butter. Keep an eye on it, stirring frequently until it turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Once done, remove from heat and let it cool to room temperature.
- In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and kosher salt.
- In another bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Use a whisk to mix until well combined and slightly fluffy.
- Add the eggs and egg yolk to the sugar mixture, along with the pure vanilla extract. Beat until fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix!
- Gently fold in the dark chocolate chips and Heath toffee bits until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Using a cookie scoop or tablespoon, drop heaping portions of dough onto a lined baking sheet, leaving enough space between each cookie for spreading. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze leftover cookies for up to three months.
- Mix and match chocolate chips for different flavors.
- Ensure dough is chilled to prevent excessive spreading.