Rich Browned Butter Toffee Cookies
These Rich Browned Butter Toffee Cookies. Are a blend of decadent ingredients. And thoughtful preparation. The nutty browned butter. Forms the rich base. While semisweet chocolate chunks. And crunchy toffee bits. Add layers of flavor. By chilling the dough for 24 hours. You enhance the flavors. Making each bite more intense. And satisfying. The result? A cookie that’s slightly crispy on the edges. Wonderfully chewy in the middle. With a burst of chocolatey goodness. And a sweet, buttery toffee crunch. The finishing touch of flaky sea salt. Makes these cookies. Absolutely unforgettable.
25 Servings
Ingredients
- 2 sticks 227g unsalted butter
- 1/2 c 100g granulated sugar
- 1 c 200g lightly packed dark brown sugar
- 1 1/2 c 190g all-purpose flour
- 1 c 127g bread flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 tsp instant espresso powder optional
- 1/2 tsp baking powder
- 2 large eggs plus 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 10 oz 283g semisweet chocolate, chopped
- 1 c homemade toffee bits or Heath brand
- Flaky sea salt for finishing
Instructions
- In a medium sauté pan. Over medium heat. Melt the butter. Stirring occasionally. It will foam. And make crackling noises. Once the noise dies down. And you smell a nutty aroma. With brown bits. Forming at the bottom. Remove from heat. Pour the butter into a bowl. Keeping the flavorful brown bits.
- Stir in the granulated and brown sugar. Into the hot butter. Let the mixture cool. To room temperature.
- In another bowl. Mix the flours, baking soda, salt, espresso powder (if using), and baking powder.
- Once the butter mixture has cooled. Whisk in the eggs, yolk, and vanilla. Slowly add the flour mixture. Stirring with a spatula. Fold in the chocolate chunks. And toffee bits. Wrap the dough. In plastic wrap. And refrigerate for 24-72 hours.
- When ready. Let the dough sit. At room temperature. For about an hour. Until soft enough to scoop.
- Preheat the oven to 350°F. And line baking sheets. With parchment paper.
- Scoop the dough. Into 3-tablespoon balls. And place them. On the baking sheets.
- (Optional: Freeze the portioned dough. And store in an airtight container. For up to 6 weeks.)
- Bake for 12-14 minutes. Until golden brown. Remove. And sprinkle flaky sea salt on top. Let cool for 2 minutes. Then transfer to wire racks.
- Store cookies in an airtight container. At room temperature. For up to 3 days.
Notes
To make these cookies gluten-free. Simply swap out the all-purpose. And bread flours. For a high-quality gluten-free flour blend. Look for a mix. That includes xanthan gum. Or add it yourself. To mimic the chewiness you’d expect from regular flour. Ensure that your toffee bits are gluten-free. As some brands may use wheat products. With these easy substitutions. You’ll still get the same rich, flavorful cookies. Without any gluten.