Have I got a cookie recipe for you today!! I know you guys love cookie recipes, so sometimes I just sit around dreaming up new ways to improve the chocolate chip cookie. If you’ve seen my Ultimate Guide to Chocolate Chip Cookies series, that’s probably not surprising behavior. This Browned Butter Toffee Chocolate Chip Cookie recipe is kind of a mouthful to say, but when you actually have a mouthful of one of these cookies I think you’re going to love me. These are one of the most flavorful chocolate chip cookies I’ve ever tasted, and the texture is absolutely perfect. You NEED to try this recipe. If your friends and family are anything like mine, they will thank you and ask for the recipe!
Browned Butter Toffee Chocolate Chip Cookies Recipe Notes:
This recipe was carefully written to create ultra flavorful cookies with a super thick, chewy, and gooey texture. The egg yolk, bread flour, and extra dose of brown sugar all help create that perfect chewy texture. You can use only all-purpose flour if you must, but it won’t be as good. Also, this recipe calls for DARK brown sugar which helps amplify that butterscotch flavor. Again, you can use light brown sugar but it won’t be quite as awesome. Lastly, there is a 24 hour chilling period in the refrigerator which further improves the flavor and texture. If you can’t wait that long, chill at least until slightly firmed since the browned butter will make the dough a little too loose and warm to go into the oven immediately. Lastly, these are big cookies which is just the way I like them. I use my favorite OXO 3-tablespoon cookie scoop, but feel free to scoop smaller portions of dough for smaller cookies, just shave about 2 minutes or so off the baking time.
Taste: Possibly the most flavorful chocolate chip cookies I’ve ever tasted. The combination of the nutty brown butter, the rich sweetness of the dark brown sugar, and the caramel-y toffee is INSANELY good.
Texture: These cookies are big, thick, chewy, ooey, and gooey. Seriously perfect.
Ease: More involved than your standard chocolate chip cookie recipe. There’s the browning of the butter and letting the dough chill for at least 24 hours. This is not an instant gratification cookie recipe unless you’ve got a stockpile of dough balls in the freezer that you can bake off at anytime like I do.
Appearance: Absolutely mouthwatering.
Pros: Fantastic chocolate chip cookies that your family and friends will adore.
Cons: A little extra work involved, but I promise it’s completely worthwhile.
Would I make this again? Oh yes. Once my freezer stockpile runs out I plan on keeping a steady supply of these cookies coming out of my kitchen.
How to make Browned Butter Toffee Chocolate Chip Cookies
Yield: about 25 large cookies
Prep Time: 20 minutes
Cook: 25 hours 25 minutes
2 sticks (8 ounces) unsalted butter
1 1/2 cups (6.6 ounces or 187 grams) all-purpose flour
1 cup (4.5 ounces or 127 grams) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1/2 cup granulated sugar
1 1/4 cups packed dark brown sugar
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla
2 cups semi sweet chocolate chips
1 cup English toffee bits, such as Heath
In a small saucepan 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 stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Allow to cool for about 20 minutes to room temperature.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. At this point you can freeze the dough balls until hard then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.
Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely.
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