Description
Indulge in these sophisticated Brown Butter Toffee Cookies, where the deep, nutty aroma of caramelized butter meets the sweet crunch of milk chocolate toffee. This heritage-inspired recipe produces a cookie with perfectly golden edges and a tender, chewy center finished with a touch of sea salt.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate toffee pieces
- Flaky sea salt for sprinkling
Instructions
- Melt the butter in a saucepan over medium heat, stirring frequently until it turns a deep amber color and smells nutty. Pour into a heatproof bowl and let cool for 25–30 minutes.
- Once the butter has cooled, stir in the brown and white sugars until well combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt to ensure an even rise.
- Gradually stir the flour mixture into the wet ingredients until they are nearly combined, then fold in the milk chocolate toffee pieces.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (177°C) for 9–10 minutes. Sprinkle with sea salt immediately and cool on the pan for 3 minutes before moving to a wire rack.
Notes
For the best results, do not skip the cooling period for the browned butter, as adding eggs to hot butter will cook them prematurely and ruin the texture. If you like a more intense toffee presence, you can gently press a few extra bits into the tops of the cookies immediately after they come out of the oven.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American