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Brown Butter Toffee Chocolate Chip Cookies
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
groups9–10 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587476
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Toffee
- ¾ stick (90 g / 3 oz) unsalted butter
- ¾ cup (140 g / 5 oz) lightly packed light brown sugar
- 1 teaspoon kosher salt
- Water, as needed
Directions
Cookie dough
- 1 cup (2 sticks / 250 g / 9 oz) unsalted butter
- 4 ice cubes
- ¾ cup (160 g / 5.5 oz) white granulated sugar
- 1½ cups (270 g / 9.5 oz) packed light brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- 2 ea. (100 g) standard eggs
- 2 teaspoons vanilla extract
- 2½ cups (350 g / 12.5 oz) all-purpose flour
- 6 oz (170 g) dark chocolate (50–70% cacao), chopped
- Flaky sea salt, for sprinkling
- Line a baking sheet with baking parchment.
- Melt the butter, sugar and salt in a saucepan over medium heat. Add water if necessary to keep fat from separating. Continue to cook until the temperature is 150°C (302°F) and when dropped in water it forms brittle threads.
- Pour the toffee onto the prepared baking pan. Freeze until ready to use, about 30 minutes.
- Meanwhile, line another baking sheet with parchment.
- Melt the butter in a saucepan and cook until it turns dark brown. Remove from the heat.
- Add an ice cube to the butter and let it melt. Repeat with remaining ice cubes.
- Combine the sugars, espresso powder, salt, and baking soda in a large bowl.
- Pour the brown butter into the sugar mixture and beat until combined.
- Beat in the eggs and vanilla.
- Fold in the flour until combined.
- Remove the toffee from the freezer and break into chunks. Put into a zippable bag and break into bits using a rolling pin.
- Add the toffee and chocolate to the dough and fold in.
- Scoop the dough onto the baking sheet and let it chill for 48 hours for flavors to develop.
- When ready to bake, preheat the oven to 163°C (325°F). Line 2 baking sheets with baking parchment.
- Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between each other.
- Bake for 18–20 minutes until golden brown.
- Take the cookies out of the oven and sprinkle with a little sea salt before leaving them to cool.