A Sweet Cookie Journey
I’ve never had much of a sweet tooth, even as a kid – except when it comes to cookies. Who doesn’t remember picking up a bag of warm Mrs. Fields mini cookies at the mall? Those tasty treats were a staple in my childhood, and my love for them led to receiving a Mrs. Fields Cookie cookbook one Christmas—a treasured keepsake. My parents always praised my cookies, whether I used a new cookbook recipe or the classic Nestle Toll House method. My “secret” was to generously overflow the teaspoon with vanilla and salt, a trick I picked up even at a young age.
The Search for the Perfect Cookie Recipe
Over the years, I’ve tried countless chocolate chip cookie recipes, but I thought I’d found the ultimate one with an Alton Brown recipe about two years ago. Known for his scientific approach, Alton Brown’s cookies were crispy on the outside and chewy on the inside, with just the right amount of vanilla and chocolate chips. However, these cookies turned crumbly after a day, possibly due to the lack of egg whites.
Discovering Antoine’s Cookie Shop
Everything changed when a friend brought a jar of cookies from Antoine’s Cookie Shop in San Mateo. These cookies were extraordinary—tender and flavorful on the first day, and even better the next. The toffee cookie, with its caramel and buttery toffee chips, stood out as a particular favorite. At $1.60 per cookie, I knew I had to recreate this treat at home.
Crafting the Perfect Toffee Cookie
Inspired by my discovery, I set out to recreate the magic. I combined browned butter (from a Bon Appetit recipe), toffee bits, and Guittard chocolate chips, along with Alton Brown’s egg yolk method and wet-to-dry ingredient mixing technique. To address the crumbly texture issue, I added a whole egg along with an egg yolk.
The Results: A Cookie to Remember
The results were spectacular—my family agreed. The true test came the next day, and the cookies held up beautifully in both flavor and texture. I enjoyed them with my coffee and found them just as delicious even the next day. I even shared my excitement with my mom, who I’m sure rushed out to get toffee bits and butter. She may have had the sweetest tooth in the family.
Happy baking!
Christina
Browned Butter Chocolate Chip Cookies with Toffee and Flaky Salt
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup dark brown sugar, packed
- ⅓ cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1 ½ cups chocolate chips I use Guittard semisweet
- ½ cup toffee bits
- flaked sea salt
Instructions
- Preheat oven to 375℉. Line 2 baking sheets with parchment paper and set aside.
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams and then browns, 5–8 minutes. Let cool slightly.
- Meanwhile whisk flour, baking soda, and kosher salt in a medium bowl.
- To the bowl of an electric mixer, add brown sugar, granulated sugar and cooled browned butter. Beat on medium until incorporated. Add egg, egg yolk and vanilla and beat well. Scrape the bowl. Reduce mixer speed to low and add dry ingredients, mixing until just combined. Mix in toffee and chocolate chips by hand or briefly with the electric mixer.
- Using a mini ice cream scoop, place dough balls on the parchment-lined baking sheet, spacing about 2" apart. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, about 9 minutes. They should look slightly underbaked in the center. Let cool on baking sheets for 5-10 minutes until set and slightly cooled then transfer to a wire rack and let cool completely.
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mistimaan
Nice and yummy recipe