Brown Butter Toffee Chocolate Chunk Cookies
The most flavourful chocolate chip cookies ever because nutty brown butter + toffee bits + chocolate = heaven
Servings: 12 cookies
Ingredients
- ½ cup butter, unsalted*
- ½ cup all-purpose flour
- ½ cup whole wheat flour*
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar*
- 3 Tablespoons granulated sugar
- 1 large egg, ideally room temperature
- 1½ teaspoons real vanilla extract
- ¾ cup (4-4.5 oz.) dark chocolate, chopped into large chunks
- ¼ cup Chipits Skor toffee bits
Instructions
- Brown your butter by melting it over medium heat in a medium saucepan - preferably not a black pan so you can see the butter browning. Swirl the pan and use a spatula to stir the butter frequently, scraping the bottom of the pan. The butter will sizzle, foam, then brown. Once it smells nutty and dark golden brown flecks have formed on the bottom of the pan (this will take about 5-10 minutes), remove from heat and scrape the butter into a large bowl. Let cool for at least 10 minutes.
- Whisk together flours, baking soda, and salt in a small bowl. Once butter has cooled, add the sugars to the large bowl (still warm is ok, just not hot - it will cook and curdle the egg if it's too hot). Mix until combined with an electric mixer, about 2 minutes on medium speed. Add the egg and vanilla and beat until combined.
- Add the flour mixture and mix on low speed until combined and no flour remains visible. Stir in the chocolate and toffee with a spatula or wooden spoon.
- Using a 3-tablespoon cookie scoop, scoop out the dough, scraping the bottom of the scoop on the edge of the bowl to create an even scoop of dough. Place dough balls on a parchment lined plate or pan and refrigerate for at least 30 minutes, but preferably 1 hour.
- Preheat oven to 375°F and line two cookie sheets with parchment paper or silicone baking mats. Place balls of cookie dough 3 inches apart (6 cookies per pan). Bake for 11-13 minutes or until edges are golden brown and set, with soft centres. Let cool on the pans for 10 minutes, then carefully remove to cool completely on wire racks.
Notes
- I've used salted butter, half salted/half unsalted, and all unsalted butter and all cookies were totally delicious. Original recipe calls for unsalted but use whatever you have!
- Original recipe uses only white flour so feel free to replace the whole wheat with more all-purpose if you prefer. I used half whole wheat because I like the flavour that whole wheat brings to the cookies.
- I've made them with dark brown sugar and golden brown and both were amazing, I didn't notice a difference
- Underbake cookies for a soft, chewy end result. They'll finish baking when cooling on the pans.