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Dark Chocolate Chip Cookies with Brown Butter and Toffee

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  • Prep Time: 30 minutes
  • Additional Time: 1 hour 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: Makes 20 Cookies

Description

Kyleigh from Barley and Sage shares this beautifully moreish recipe of brown butter chocolate chip cookies

Ingredients

  • 1 cup (2 sticks)/226 grams unsalted butter, divided
  • 1 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 oz/280 grams bag bittersweet chocolate baking chips
  • 1/2 cup chopped toffee pieces
  • Flaky sea salt (optional)

Instructions

  1. About 30 minutes to an hour before you want to make the dough, remove the 2 sticks of butter and eggs from the fridge. Brown 1 stick of butter (next step) and let the remaining butter and eggs come up to room temperature.
  2. To make brown butter, melt 1 stick (1/2 cup) of unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs on the bottom and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn).
  3. Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes or until it's slightly warmer than room temperature (we still want it to be liquid, but not hot enough to melt the other ingredients).
  4. Using a stand or hand mixer, cream together the softened butter, brown butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (it should look much paler than before).
  5. Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
  6. Using a spoon or spatula, mix in the dark chocolate chips and toffee pieces.
  7. Cover the dough and chill in the fridge overnight (minimum of 1 hour if you just can't wait).
  8. Preheat your oven to 180C/350 F and line a light colored baking sheet with parchment paper.
  9. Spoon a generous 2 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
  10. Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
  11. Sprinkle with flaky sea salt and enjoy!

Notes

Note: Store cookies in an airtight container at room temperature for up to a week (they'll definitely be gone before then though). 

The dough will keep in the fridge for up to a week (which is great for just making a couple of warm cookies at a time) just make sure to transfer the dough to an airtight container so it doesn't dry out.

The dough also freezes great! Freeze pre-rolled cookie dough balls on a baking sheet for 2 hours, then place in an airtight container and keep in the freezer for up to 6 months. The cookies can go straight from the freezer to the oven, just add 1-2 minutes on to your baking time.

Recipe by Kyleigh from Barley and Sage

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