October 20, 2017

Brown Butter and Toffee Chocolate Chip Cookies


It's no secret that baking is one of my favorite Fall activities.  I love to get cozy at home, burn my favorite Fall candle and take in the aroma of yummy goodies baking in the oven. Now that A is old enough, I like to have him help out in the kitchen; it's fun for him to see the process and he's rewarded with a treat at the end! I've been wanting to make these brown butter and toffee chocolate chip cookies and I must say they did not disappoint! The toffee adds a nice little surprise and browning the butter gives them a special touch. If you want something a little different than the basic chocolate chip cookie, definitely give these a try!


Ingredients (makes about 20 cookies)

  • 2 sticks unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 chocolate toffee bars, chopped into 1/4 inch pieces (I used Heath bars)
  • 1 1/2 cups chocolate chips
  • Sea salt
Instructions

  • Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl; let cool slightly.
  • Whisk flour, baking soda, and kosher salt in a medium bowl.
  • Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat butter mixture about 1 minute. 
  • Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. 
  • Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined. 
  • Add candy and chocolate chips and mix to combine with a spoon or spatula. 
  • Let sit at room temperature at least 30 minutes to hydrate flour.
  • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 
  • Using a 1½-oz. ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½" apart. Sprinkle with sea salt. (NOTE: I made some out of cookie cutters but they ended up looking like weird blobs, so just use the ice cream scoop)
  • Bake cookies until edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.
Original recipe found here

Look at H eyeing dem cookies 


Sweater c/o Tobi :: Hannah's headband c/o Lule Bloom :: Adam's Shirt
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