Brown Butter & Toffee Chocolate
November 4 2019
When I think about chocolate chip cookies, which I do often, this is the cookie that comes to mind. First, it's the most asked-about recipe that I serve at parties or bring to friend's homes. People want to know what's in these yummy bites and if they can have the recipe (I started this blog so that I can share these recipes!).
Second, they are simply the best! They start with browned butter (very easy to make...don't let that scare you), they include toffee bits, big chunks of dark chocolate and are topped off with flaky sea salt. My go-to cookie...
I begin with Kerrygold Irish butter because I happen to think it's the best when you are browning butter. There is a richness that is unsurpassed. When you brown the butter, just follow the instructions in the recipe, keep an eye on it, and when that nutty smell hits your nostrils and the color is golden, you are ready to take it off the heat.
I chop up Skor or Heath bars to go into the batter. I know that you can purchase Heath Bits, that are the inside of a Heath bar, and while it may seem easier, there is a definite difference when you chop up the bars with all their chocolatey goodness on the outside! If you are short on time and you use the bits, just know that these won't be quite as chocolatey, but still delicious!
I like to use a combination of chocolate chips and chunks, but either on their own works just fine.
Be sure to let the batter sit for 30 minutes before scooping onto your sheet pan. This is an important step to let the flour hydrate.
After that, bake and cool (if you can). Enjoy! My guess is these will become a favorite of your household too!
Brown Butter & Toffee
Chocolate Chip Cookies
(Recipe from Bon Appetit)
Makes 20 cookies
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt (I like Falksalt)
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @francine.coles on Instagram.
I’d love to see your pics!