Brown Butter Toffee Chocolate Chip Cookies
Ingredients
-
1
cup
unsalted butter
-
1
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
2
large
eggs
-
2
teaspoons
pure vanilla extract
-
2 ½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1 ¼
cups
semi-sweet chocolate chips
-
1
cup
Heath Bar Bits O’ Brickle English Toffee
-
optional
coarse sea salt
Instructions
- Brown the butter in a light-colored skillet, stirring constantly until it has a nutty aroma and lightly browned specks.
- Pour the browned butter into a bowl and let it cool for 5 minutes.
- Whisk the brown sugar and granulated sugar into the brown butter, then add the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine the wet and dry ingredients, then add the chocolate chips and toffee, mixing until the dough comes together.
- Scoop the dough into balls and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Arrange the chilled dough balls on the baking sheets, spacing them 3 inches apart, and sprinkle with sea salt if desired.
- Bake for 12-13 minutes until the edges are lightly browned, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
32-36 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
150mg
Cholesterol
30mg
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