Ingredients
Brown Butter
- 5 Tbsp unsalted butter divided
- ½ tsp salt
Brown Butter Toffee Chocolate Chip Cookies
- ½ cup brown sugar
- ⅛ cup sugar
- 1 egg yolk (if doubling the recipe use 1 full egg)
- ¾ tsp vanilla
- ⅓ tsp baking soda
- ¾ cup flour
- ¼ cup whole wheat flour
- ½ cup dark chocolate chunks
- ¼ cup toffee bits
- flaky sea salt (optional)
Instructions
Brown Butter
- To brown the butter, add 4 Tbsp of butter in a small saucepan on medium high heat. Allow the butter to melt, stirring occasionally. Butter will begin to crackle and pop and bubbles will appear on the surface of the liquid.
- Once the sizzling sound stops, add the salt. Turn down the heat on the pan to medium, and stir constantly until the butter becomes golden and begins to smell nutty. Small brown bits may form on the bottom of the pan.
- Remove from the heat when it reaches a deep golden color bordering on brown--it will continue to brown slightly when cooling.
- Allow the brown butter to cool for 30 seconds, then add in the remaining 1 Tbsp of butter and allow it to melt. Make sure the mixture is warm but not hot before continuing. I usually let mine rest for a few minutes before continuing.
Brown Butter Toffee Chocolate Chip Cookies
- Add the ½ cup brown sugar and ⅛ cup sugar to the bowl and pour in cooled brown butter. Mix together.
- Add the ¾ tsp vanilla, ⅓ tsp baking soda, ¾ cup flour, and ¼ cup wheat flour, and mix together. Mixture should be crumbly but come together when pressed.
- Add the egg yolk and mix until combined. Fold in the chocolate chunks and toffee pieces.
- Scoop 2 Tbsp of mixture and form into a ball. It will be crumbly, so do your best to press the mixture together into a ball. Set on a baking sheet and press down to flatten the cookie. The edges will be rough since the cookie is crumbly. Repeat with remaining mixture.
- Press extra chocolate chunks on top of the cookies as desired. Sprinkle with flaky salt, if using. Bake for 8-10 minutes and allow to cool.
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