Description

Brown butter toffee chocolate chip cookies are the perfect balance of sweet and salty. Chewy edges, soft centers, and full of gooey chocolate and toffee, these are ultra satisfying!

Ingredients

Scale

170 gm (3/4 cup) unsalted butter, browned (see directions below)
56 gm (1/4 cup) unsalted butter, softened
320 gm (1 1/3 cups, firmly packed) light brown sugar
100 gm (1/2 cup) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 teaspoon vanilla extract
30 gm (2 tablespoons) sour cream
312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon cornstarch
1 teaspoon baking soda
1/4 teaspoon baking powder
170 gm (6 oz) quality semisweet chocolate, chopped
160 gm chopped (1 cup chopped) chocolate English toffee candy bars (I use 4 regular sized Heath Bars)

Cook Mode Prevent your screen from going dark

Instructions

First, brown 170 gm (3/4 cup) of butter:
- Place the butter in a small stainless steel or light-colored saucepan set over medium heat, stirring until melted (I like to use a rubber spatula for this). Allow to come to a boil, then reduce heat to medium-low, stirring frequently. You will start to hear a crackling noise.
- Eventually the crackling will subside, and a foamy mixture will surface to the top. As you continue to stir, you’ll notice the liquid butter underneath the foam will go from golden yellow, to tan, to a caramel-colored brown. Once you’ve reached this stage, pour the butter into a medium-sized heatproof bowl, being sure to get all the brown bits from the bottom of the pan. Place in the fridge for 30 minutes.
Pour the chilled browned butter into the bowl of a stand mixer fitted with the paddle attachment, being sure to scrape out all browned bits and any butter that is sticking to the sides of the bowl. Add 56 gm (1/4 cup) softened butter, brown sugar and sugar to the mixing bowl and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
Add in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla and sour cream.
In a separate bowl, combine the flour, kosher salt, cornstarch, baking soda, and baking powder. Add the flour mixture to the mixing bowl in 2 separate additions, beating on low speed until the ingredients are just incorporated after each addition. Add in the chopped chocolate and toffee, and fold in by hand using a rubber spatula.
Cover the cookie dough and place in the fridge to chill for 1 to 3 hours (the longer you chill the dough, the more flavorful the cookies will be!). Meanwhile, preheat the oven to 350°F, and line 2 baking sheets with parchment paper.
Using a #20 spring-loaded cookie scoop (which holds about 3 tablespoons of dough), scoop the dough onto the prepared sheets, spacing about 3 inches apart. Bake for 13 to 15 minutes, until the edges are set and turning golden brown. Remove from the oven and sprinkle with flakey salt, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Notes

Storage: store in an airtight container at room temperature for up to 5 days

Freezing: Chill the dough for 1 to 3 hours hour prior to freezing. Once chilled, scoop the dough onto a parchment-lined baking sheet and place in the fridge for 30 minutes, or until the dough is frozen solid. Place the frozen dough in a freezer-safe zip top bag and store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!