I took a hiatus from the blog for several reasons, but one of them being that I know nothing about photography and hated posting pictures that are...well, just not good. However, I have come across several good recipes in the mean time and hate that I can keep track of them all when I want to go back and make them again. Thus, I am going to try to resume posting when I have time despite bad pictures. Maybe one day I will get motivated to learn more and go back and update my pictures. Maybe. Anyway, let's start with these cookies! I made them primarily because I had a partial bag of toffee chips in my pantry that I wanted to use up, and it had been a while since I made any treats for Nick! They turned out to be even more delicious than I expected. Now I just have to control myself that Nick actually gets to eat some :)
Browned Butter Toffee Chocolate Chip Cookies (adapted from une gamine dans la cuisine)
Makes about 18 cookies
- 1 stick unsalted butter
- 1.5 cups all-purpose flour
- 3/4 teaspoons baking Soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar (firmly packed)
- 1 room temperature egg
- 1/2 teaspoon vanilla extract
- 3 oz toffee bits
- 5 oz of dark or semi-sweet chocolate chips
- Coarse sea salt
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Brown the butter. Place the butter into a heavy-bottomed saucepan or skillet. Heat on medium heat until melted. Continue cooking, swirling pan often until butter is dark golden brown and has nutty aroma. This takes a few minutes, but when it happens, it happens quickly so keep an eye on it! Remove the pan from heat and let cool.
- In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand-mixer, fitted with the paddle attachment, beat the cooled butter and brown sugar for 3-4 minutes, scraping down the sides of the bowl if needed.
- Add the egg and vanilla and beat until thoroughly mixed in.
- Turn the mixer to low speed and slowly add the dry ingredients, mixing only until just combined.
- Add toffee bits and chocolate chips and mix briefly so they are incorporated but be careful not to overmix!
- Roll dough into balls (mine were probably 2 Tbsp in size).
- Bake for 10-12 minutes.
- Immediately after removing from oven, lightly sprinkle with sea salt.
- Let cool on cookie sheet to set before moving to a cooling rack