Brown Butter Toffee Chocolate Chip Cookies
Servings: 12 3-inch diameter cookies
Calories: 387kcal
Ingredients
For the Toffee Chips
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 tablespoon water
- ½ teaspoon kosher salt (scant)
- ¾ teaspoon vanilla bean paste or vanilla extract
For the Cookies
- ½ cup unsalted butter softened
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 1 egg large
- 1 egg yolk large
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda (scant)
- ½ teaspoon kosher salt
- 6 ounces chocolate chips (I prefer bittersweet but any kind will work)
- ½ teaspoon flaky sea salt (optional garnish)
Instructions
To Make the Toffee Chips
- Line a baking sheet with parchment paper and set aside.
- Place the butter, sugar, water, and salt in a medium, heavy bottomed pot over medium heat.
- Clip a candy thermometer to the side of the pot.
- Allow the mixture to come to a boil and begin to turn brown.
- Continue to cook, stirring, until the candy thermometer registers 300 degrees F.
- Remove the pot from the heat and stir in the vanilla, then pour the hot mixture onto the prepared pan.
- Allow the toffee to cool and harden, then break into pieces.
To Make the Cookies
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
- Melt the butter in a large, light-colored skillet over medium-low heat until bubbling.
- After the bubbling subsides, gently cook the butter until toasty brown and fragrant, swirling the pan occasionally to promote even heating.
- Pour the brown butter into a large, heat-safe mixing bowl, and stir in the brown sugar and granulated sugar.
- Stir in the egg until fully incorporated.
- Stir in the egg yolk and vanilla until smooth.
- Stir in the flour, cornstarch, baking soda, and salt.
- Fold in the chocolate chips and about ⅔ of the toffee chips.
- Use a trigger scoop to measure 3 tablespoons of dough at a time, placing the dough balls on the prepared baking sheets with about an inch or two in between for spreading.
- Bake until set around the edges but still very moist in the centers (approx. 6 to 10 minutes).
- Use a large, round cookie cutter or small bowl to coax the cookies into a more circular shape while still warm.
- Garnish with the remaining toffee chips and sprinkle with sea salt (if desired).
- Cool completely on the baking sheets.
Notes
For more info on the brown butter, click here: How to Brown Butter.
For more info on the toffee, click here: How to Make Toffee.
Nutrition
Serving: 1cookie | Calories: 387kcal | Carbohydrates: 51g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 359mg | Potassium: 47mg | Fiber: 1g | Sugar: 35g | Vitamin A: 546IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg