Buttery Toffee & Chocolate Chip Cookies
These cookies are sooooo good! Although this recipe involves additional work it'll quickly become your go-to cookie recipe. So buttery, sweet and rich.
Equipment
Ingredients
- 1 cup butter, unsalted, two sticks
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 2½ cup all purpose flour, spooned and leveled
- 3 tsp espresso powder
- 1 tsp baking soda
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 cup roughly chopped dark chocolate, preferably 65 - 72%
- 1 cup homemade toffee chunks, or store bought toffee bits
- flaky sea salt, as garnish
Instructions
Brown the Butter
- In a cold saucepan, add butter on med heat.
- Melt butter and cook until it begins to foam. About five minutes.
- Reduce heat to low and stir frequently until butter starts to brown. Be careful not to burn it!
- Add a couple of ice cubes to the butter to bring back the moisture lost during the browning process. Add more ice if using European butter.
Make the Cookie Dough
- Mix brown sugar, granulated sugar and espresso powder. Whisk in the brown butter. Allow to cool for a few minutes.
- While the sugar butter mixture is cooling sift the flour, salt and baking soda into a large bowl.
- Whisk in eggs and vanilla extract to the cooled sugar butter mixture.
- Add sifted dry ingredients and fold in until just combined, using a rubber spatula. Do not overmix.
- Fold in the chocolate and toffee chunks. Save a few chocolate chunks to top the dough balls later.
- Let dough chill for about 15 minutes. This will make it easier to form the dough balls.
- Once chilled, use a large ice cream scoop and portion out the dough balls on a parchment-lined baking sheet.
- Optional: For a more appetizing-looking cookie, use the saved chocolate chunks to fill in any gaps on the dough balls. Sometimes when portioning out the chocolate will get lost inside of the dough.
- Chill in the fridge for at least two hours (longer is even better).
- Preheat oven to 325°F. Arrange cookies on a parchment-lined baking sheet. Space them out at least 3".
- Bake for 16 - 18 minutes. Edges should be lightly browned while the center is still soft. The cookies will continue to bake as they cool.
- Sprinkle with flaky sea salt if desired. Allow cooling for 5-10 minutes before transferring cookies to a wire rack. Enjoy!
Notes
Try adding walnuts or pecans to these delicious cookies.
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