BA’s Brown Butter and Toffee Chocolate Chip Cookies

I follow Bon Appetit on Facebook and they share lots of fantastic recipes. And I am often saving the ones they share. This one was no different. I saw it and thought YES I need to make that.

And man are they so good. I have strong feelings about chocolate. If you put average chocolate into your cookies, they will taste ok. But if you put GREAT chocolate into them, it really can elevate the flavour and taste of the cookie. It seems like you shouldn’t “waste” your nice chocolate on them but it’s totally worth it. I am also a big fan of a thin slightly under baked cookie. That’s perfection to me.

BA’s Brown Butter and Toffee Chocolate Chip Cookies

51

20 cookies

Recipe by Kate Davis for Bon Appetit

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 chocolate toffee bars, chopped into ¼-inch pieces (preferably Skor)
  • 1½ cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao)
  • Flaky sea salt

Instructions

  1. Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl; let cool slightly.
  2. Whisk flour, baking soda, and kosher salt in a medium bowl.
  3. Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute.
  4. Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined.
  5. Add candy and chocolate wafers and mix to combine with a spoon or spatula. Let sit at room temperature at least 30 minutes to hydrate flour; dough will look very loose but will thicken as it sits.
  6. Arrange a rack in center of oven; preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a 1½-oz. ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½" apart (alternatively, form dough into ping pong ball-sized pieces with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  7. Bake cookies until edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.
  8. Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
http://rhondasteed.com/bas-brown-butter-and-toffee-chocolate-chip-cookies

They are so, so tasty! The Brown butter really makes the cookies have a slightly carmel flavour. And the GOOD chocolate really adds it up a notch. I used Skor bars as my toffee.

And…… You’re welcome.

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