Brown Butter Toffee Chocolate Chunk Cookies
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Unrated
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Prep Time
50 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
17
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Course
Dessert
Brown Butter Toffee Chocolate Chunk Cookies
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- ½ cup unsalted butter softened to room temperature, divided
- ½ cup dark brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup + 2 tbsp flour
- ½ tsp cornstarch
- ½ tsp salt
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chunks or chocolate chips
- ¼ cup Heath Bar chopped into chunks
- coarse sea salt to taste, to sprinkle on top
Instructions
- Place 1/4 cup (4 tablespoons) of unsalted butter in a small saucepan over medium heat.
- Melt the butter, swirling it in the pan often, for a few minutes until the butter starts to brown and smell nutty; remove from the heat.
- The butter will have small brown bits on the bottom and should be amber in color.
- Pour the brown butter into a small bowl to cool to room temperature, about 20 minutes.
- Beat the remaining 1/4 cup of softened butter with brown sugar and white sugar until creamy.
- Add the cooled brown butter, egg, and vanilla then beat until creamy and smooth.
- Combine the flour with cornstarch, salt, and baking soda; mix well.
- Gradually mix the flour mixture into the butter mixture until just combined.
- Stir in the chocolate chunks and the toffee chunks.
- Place the dough into the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Remove the dough from the refrigerator and form it into 2 tablespoons-sized cookie dough balls.
- Place on the prepared baking sheet, about 2 inches apart.
- Sprinkle each cookie with a bit of sea salt.
- Place into the oven and bake for 10 minutes, or until slightly brown around the edges.
- Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
- Transfer to a wire cooling rack to cool completely. Enjoy!
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