Ok, so I know you probably don’t need to see another chocolate chip cookie recipe…so look away if you want because I’m still sharing this one!
Nutty browned butter, caramel-y toffee and big rounds of chocolate wafers combine to make these cookies unique. A little sea salt sprinkled on top rounds out all the sweetness and because that’s what we do now to all of our cookies.
Cookies are one of my very favorite desserts to make because they’re so easy, versatile and rarely does a bad batch come out. But let’s be honest: the real reason is because it’s one of the few desserts that you can eat equivalent weights of both raw and baked. I love a dessert that I can “sample” before it’s even baked!
Your Memorial Day weekend calls for cookies, right?! It’s a trick question…every day calls for cookies. Enjoy!
Nutty browned butter, caramel-y toffee and big rounds of chocolate wafers combine to make a unique and delicious cookie!
- 2 sticks (226 grams) butter
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon (6 grams) baking soda
- Pinch of kosher salt
- 1 cup (213 grams) packed dark brown sugar
- 1/3 cup (66 grams) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 chocolate toffee bars, finely chopped but not pulverized OR 1/2 cup chocolate-covered toffee bits (about 80 grams)
- 1-1/2 cups (260 grams) chocolate wafers, preferably bittersweet
- Flaky sea salt, such as Maldon or fleur de sel
- Melt 1 stick of butter in a small saucepan over medium heat. It will melt, separate into milk solids and clear butter, foam and then start browning. It will take a lot longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Cool slightly.
- Combine the flour, baking soda, and kosher salt in a medium mixing bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the browned butter, brown sugar and granulated sugar. . Beat until incorporated, about 1 minute. Add the eggs and vanilla and beat until the mixture lightens and begins to thicken, about 30 seconds to 1 minute. Turn the mixer off and add the flour mixture all at once. Turn the speed to low and mix until just incorporated.
- Remove the mixer bowl and add the toffee and chocolate, gently combining with a rubber spatula. Let the dough sit at room temperature for 30 minutes before baking.
- Preheat the oven to 375°. Line two to three baking sheets with parchment paper. Portion the dough using a 1-1/2-ounce cookie scoop and place on the prepared baking sheets about 3 inches apart. The cookies will spread as they bake. Sprinkle the tops with flaky sea salt.
- Bake the cookies one sheet at a time for 9 to 10 minutes, rotating the pan halfway through, until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheets for 10 minutes before transferring to cooling racks to cool completely. Repeat with the remaining cookies.
Inspiration: Browned Butter and Toffee Chocolate Chip Cookies on bonappetit.com