Chocolate Chip Cookies with Browned Butter and Toffee
https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/#wprm-recipe-container-26101
Toffee
- 113 g Butter
- 200 g Light brown sugar
- 3/4 tsp Salt
Cookies
- 227 g Butter
- 100 g White sugar
- 200 g Dark brown sugar
- 190 g All purpose flour
- 127 g Bread flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 3/4 tsp Salt
- 1 tsp Espresso powder
- 2 Large eggs + 1 egg yolk
- 2 tsp Vanilla
- 10 Semisweet chocolate chips or chunks
- 1 c Homemade toffee bits (above)
For toffee, In a medium saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously until combined. Cook, stirring constantly, until the mixture reaches 295 - 305 degrees F, about 10 minutes.
Pour onto silicone-lined sheet pan and let cool at room temperature for 20 minutes.
Break the toffee into large chunks and put inside a gallon ziploc bag. Break apart into bite-sized pieces with a hammer or meat mallet. Set aside.
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For cookies, In a medium saucepan, brown the butter. Remove from the heat; whisk in the sugars and let cool to room temperature. When cool, whisk in the eggs and vanilla.
In a large bowl, whisk together the flours, baking soda, baking powder, salt and espresso powder. Add chocolate and toffee.
Pour the butter mixture into the flour mixture and mix together. Place the bowl in the fridge and let sit for 24-72 hours. When ready to bake, let cookie dough sit out on the counter for one hour before scooping onto baking sheet.
Bake at 350 for about 15 minutes.
Yield 15 (90g) large cookies