Tasty's Chocolate Chip Cookies
Tasty
Toffee
- 6 tbsp butter
- 3/4 c dark brown sugar, not packed
- 1/2 tsp salt
Cookies
- 2 sticks butter
- 4 ice cubes
- 3/4 c granulated sugar
- 1 1/2 c dark brown sugar, packed
- 2 tsp espresso powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 2 tsp vanilla extract
- 18 oz flour (3 3/4 c)
- 9 oz semisweet chocolate chips
- 3 oz bittersweet chocolate chips
- sea salt
For toffee, whisk all ingredients together in a nonstick pan. Cook and stir until mixture reaches 290 degrees (about 10-15 minutes). (If butter separates from mixture while cooking, add a couple tablespoons of water.) Pour onto silpat lined baking sheet. Place in the freezer to harden while making the cookies.
For cookies, in same pan as toffee (but wiped clean), melt butter. Stir until it browns. Remove from the heat. Add ice cube. Let melt without stirring. After first ice cube has melted add the remaining three one at a time, stirring after each addition until completely melted.
While butter is browning, whisk together sugars, espresso powder, baking soda and salt. Pour the browned butter into the sugar mixture and whisk until combined.
In a small bowl, whisk together the eggs and vanilla. Add to the sugar mixture and whisk until combined. Fold in flour. Once the dough is the normal consistency for cookies, take the toffee out of the freezer and put into ziploc bag. Break it up into bite sized pieces with rolling pin.
Add toffee pieces and chocolate chips to dough and mix together until evenly distributed. Form into 4 oz. cookie balls and place on silpat lined baking sheet. Press dark chocolate evenly into each. Cover with plastic wrap, but leave the edges open so air can get in and dough can dry out a little bit. Let sit in fridge for at least 24 hours before baking. When ready to bake, Preheat oven to 325. Bake 3 cookies at a time on silpat lined baking sheet for 25-30 minutes. Edges will be hard and middle will still be soft but not completely raw. Let set for 10 minutes on baking sheet before removing to wire racks to cool.
Yield: 15 cookies (about 60 oz of dough)