Sometimes, I run across a recipe and recreate it right away. But more often than not, I add items to my “Things to Bake” and “Things to Cook” lists where they sit and gather virtual dust.
A perfect example: I bookmarked a recipe for brown butter and toffee chocolate chunk cookies about two years ago. Despite the rave reviews, I didn’t give it a go until last Sunday.
My dad invited us kids over for a Father’s Day barbecue, so I offered to bring a big bowl of andouille and bell pepper orzo pasta salad. And, since my dad loves sweets, I decided to surprise him with the not-to-be-forgotten brown butter and toffee chocolate chunk cookies.
Needless to say, the treats were a hit with the family. Their only complaint was that I should have made more!
Recipe adapted from Bon Appétit.
- 8 tablespoons unsalted butter
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark brown sugar
- 2 tablespoons + 2 teaspoons granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 ounces chocolate-covered toffee, roughly chopped
- ¾ cup roughly chopped dark chocolate
- flake salt (for finish, optional)
- In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Immediately pour butter into a bowl and let cool to room temperature.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the brown butter and sugars at medium speed until well blended. Add the egg and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the toffee and chocolate and stir to combine. Let dough sit for 30 minutes to firm up.
- Turn the dough out onto a piece of plastic wrap and pat into a square about 1" thick. Wrap dough and chill until firm, about 1 hour or overnight.
- When you're ready to bake the cookies, remove the dough from the refrigerator and let come to room temperature.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Divide dough into 10 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheets about 3 inches apart. Sprinkle balls with flake salt, if using.
- Bake cookies, one sheet at a time, until the tops are lightly golden and the centers are still soft, 9-11 minutes, rotating sheet halfway through.
- Remove from the oven and allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
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