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Saturday, July 14, 2012

Sweet Treats Saturday: Brown Butter Toffee and Chocolate Chip Cookies

I promised our recent house guests that they would have fresh cookies waiting for them upon their arrival (they were driving all the way from Texas to California) if they could make it by the evening of their second day of driving.  They had been trapped in Southern California traffic and were debating whether or not to push through to the end.  I'd like to think that my cookies were what made them continue the journey.  They made it in record time, and they had these delicious, fresh baked goodies waiting for them.

Brown Butter and Toffee Chocolate Chip Cookies
Recipe from Table for Two
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1 3/4 cup all-purpose flour
1/2 tsp baking soda
14tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp salt
2tsp vanilla extract
1 large egg
1 egg yolk
1 cup chocolate chips
1 cup Heath (or similar) toffee pieces

1. Preheat oven to 375 degrees F and line baking sheets.

2.  Whisk the flour and baking soda together and set aside.

3.  In a small skillet  over medium-high feet, melt 10 tbsp of butter and continue cooking until the butter is a dark golden brown and has a nutty aroma.  Swirl constantly so it doesn't burn.  This should take a couple of minutes.

4.  Pour brown butter into a heatproof bowl and stir in the remaining 4 tbsp of butter into the bowl, stirring until it's completely melted (it helps if the 4 tbsp of butter are cut into small pieces).

5.  In a large bowl, mix both sugars, salt, and vanilla with the butter and beat using an electric mixer until well incorporated.  Add the egg and egg yolk and mix until smooth, with no sugar lumps in it.

6.  Let the mixture stand for 3 minutes, then beat on high for 30 seconds.  Repeat this process 2 more times until the mixture is thick and smooth.

7.  Stir in the flour mixture until just combined, then stir in the chocolate chips and toffee bits by hand.

8.  Scoop out cookie dough using a medium sized cookie scoop or a spoon - the dough should be about the size of 2 tbsp.  Space 2 inches apart on the cookie sheets.  Bake 10-12 minutes or until the edges are crispy and the insides are soft.  Let cool slightly before transferring to a wire rack.

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