Browned Butter Chocolate Chip Cookies with Toffee and Flaky Salt
This delicious cookie was Inspired by our local Antoine’s Cookie Shop. I adapted a chocolate chip cookie recipe from Alton Brown’s I’m Just Here For More Food and used the brown butter idea from Bon Appetit - the result is a perfect cookie! I tend to make these after Halloween when my kids have Health toffee bars in their candy stash - I break them up and add toffee bits that you can find in the baking aisle.
Servings: 2 dozen
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.