Brown Butter Toffee Chocolate Chip Cookies
Deeply flavored from brown butter and espresso, these cookies are filled with toffee bits, chocolate chunks and topped with flaky salt.
Equipment
- Electric Stand Mixer (or handheld electric mixer)
Ingredients
- ½ cup butter
- 2 ¼ cups all purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ cup butter, room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1½ cups bittersweet chocolate, coarsely chopped Chocolate chips will also work.
- ¾ cup toffee bits
- flaky salt, for sprinkling
Instructions
- Place ½ of the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.½ cup butter
- Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
- In a medium bowl, whisk together the flour, instant espresso, baking soda, and salt. Set aside.2 ¼ cups all purpose flour, 1 tablespoon instant espresso powder, 1 teaspoon fine sea salt, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining ½ cup of butter, brown sugar and granulated sugar until light and fluffy, about 5 minutes.½ cup butter, room temperature, 1 cup light brown sugar, ⅓ cup granulated sugar
- Beat in the vanilla and the cooled brown butter until light and creamy about 2 minutes.2 teaspoons pure vanilla extract
- Beat in the egg and the egg yolk and beat for another minute.1 large egg, 1 large egg yolk
- On low speed, add the flour mixture, beating just until incorporated.
- Remove the bowl from the mixer. Give the dough one final stir to ensure the flour is incorporated. Use a spatula to fold in the chocolate and toffee.1½ cups bittersweet chocolate, coarsely chopped, ¾ cup toffee bits
- Scoop the dough with a medium size/2 tablespoon cookie scoop onto two lined cookie sheets. Chill the dough for at least 30 minutes but overnight is better.
- While the cookie dough chills, preheat the oven to 350F.
- Sprinkle the cookie dough scoops with a pinch of flaky salt. Bake 14-16 minutes, or until the cookies begin to brown around the edges, and the centers look set. Don't over bake.flaky salt, for sprinkling
- Let the cookies cool 10 minutes on the parchment before placing the cookies on a cooling rack to cool completely.
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