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–+ servings
Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies You Can't Resist

Indulge in Browned Butter Toffee Chocolate Chip Cookies, a delightful treat featuring rich toffee and a chewy texture.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 1 hour 12 minutes
Total Time 1 hour 56 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Unsalted Butter brown it for a rich, nutty flavor
  • ½ cup Granulated Sugar adds just the right amount of sweetness
  • 1 cup Dark Brown Sugar enhances moisture and brings depth to the flavor
  • 1 ½ cups All-Purpose Flour provides structural integrity
  • 1 cup Bread Flour optional, increases chewiness
  • 1 teaspoon Baking Soda helps cookies rise and spread
  • ½ teaspoon Baking Powder adds lightness to the texture
  • 1 teaspoon Fine Sea Salt balances the sweetness perfectly
  • 1 teaspoon Instant Espresso Powder optional, intensifies chocolate flavor
  • 2 large Eggs adds richness and binds the dough
  • 1 yolk Egg Yolk brings richness to the dough
  • 2 teaspoons Vanilla Extract enhances overall flavor
  • 10 ounces Semisweet Chocolate provides melty chocolate pockets
  • 1 cup Homemade Toffee Bits adds caramel-like sweetness
For Finishing Touch
  • Flaky Sea Salt for sprinkling on top

Equipment

  • medium saucepan
  • Mixing Bowl
  • separate bowl
  • whisk
  • spatula
  • baking sheets
  • parchment paper
  • Biscuit Cutter
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt unsalted butter in a medium saucepan over medium heat, stirring until golden brown and nutty, about 5-7 minutes.
  2. Combine the Sugars: After cooling, add granulated and dark brown sugars to the butter and mix until creamy.
  3. Whisk the Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, sea salt, and espresso powder until combined.
  4. Mix the Egg Mixture: Whisk eggs and egg yolk with vanilla, then add to the sugar-butter mixture and mix until smooth.
  5. Fold in the Chocolate and Toffee: Gently mix in semisweet chocolate and toffee bits until evenly distributed.
  6. Chill the Dough: Wrap dough in plastic wrap and refrigerate for 24-72 hours to enhance flavor and texture.
  7. Preheat and Prepare Baking Sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
  8. Scoop and Bake: Scoop 3 tablespoons of dough onto baking sheets and bake for 12-14 minutes until edges are golden.
  9. Reshape and Add Finishing Touches: Reshape cookies with a biscuit cutter and sprinkle with flaky sea salt.
  10. Cool and Serve: Allow cookies to cool on wire racks before serving or storing.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 20mgIron: 1mg

Notes

For bigger cookies, use a larger scoop. Homemade toffee bits can enhance flavor significantly.

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