Brown Butter Toffee Chocolate Chip Cookies
These Brown Butter Toffee Chocolate Chip Cookies might be the best chocolate chip cookie to ever come out of the my kitchen. That’s saying a lot considering how many chocolate chip cookie recipes I have on the blog. But these? I think they cake the cake….er, I mean cookie. 🙂
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
Brown butter? Because brown butter if life.
Toffee bits AND chocolate chips? Yes and yes. You’re welcome.
Sea salt on top. Because, duh.
Perfect for high altitude? You know it. That’s what I do.
BROWNING BUTTER FOR TOFFEE CHOCOLATE CHIP COOKIES
Please tell me you’ve browned your butter when making cookies? It gives me life. And, it gives cookies the most beautiful nutty, sweet, buttery flavor. The key to browning the butter is watching it carefully so it doesn’t burn. Trust me when I tell you it goes from brown to burnt in a matter of seconds. Once you’ve browned the butter, it’s important to let it rest before you use it in the cookie recipe. I like to cool just to it’s not hot to the touch….anywhere from 15-30 minutes.
BEST CHOCOLATE CHIPS TO USE FOR COOKIES
Is there a better chocolate to use for cookies? Yes and no. The most important thing is to use a chocolate you like. There is no shame in using milk chocolate if that’s your jam. Personally, I’m a dark chocolate fan. I almost always use semi-sweet chips. You know what’s coming next though, don’t you? JUST USE A GOOD QUALITY CHOCOLATE. Yes, I’m yelling it. When you start with a solid ingredient, the end result will be tons better. It’s not rocket science.
My favorite chocolate chips of all time: Dark Chocolate Chips by Chocolove
With that being said, I use milk here. That’s what I had.
BAKING COOKIES AT HIGH ALTITUDE
Baking at high altitude is fickle. Cookies seem to be the least effected but none the less I do follow a few rules every time I bake.
1. Let the brown butter cool- this is important so you don’t end up with flat, greasy cookies.
2. Measure the flour correctly so that you’re not putting in too much (floury, cake like cookies) or not putting in enough (flat cookies).
3. Refrigerate the dough in-between making it and baking. Often times I’ll make the dough and let it chill overnight or even up to a few days before baking. Great for time management and also makes for a damn good cookie. Totally not necessary to high altitude baking but I do think it helps a bit.
I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great way to always have fresh cookies!
To freeze cookie dough for baking later:
Roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30-40 minutes. Once the dough balls are firm, transfer them to a freeze-friendly, airtight container. (I use a good ‘ol ziplock baggie.) Dough will keep well for up to 3 months. When ready to bake, simply baked as directed adding a few extra minutes of baking time.
To freeze baked cookies:
Let baked cookies cool completely and then transfer them to a reusable freezer-friendly, airtight container. I like to separate the cookie layers with a piece of parchment paper. Cookies will keep well for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy. Or eat right from the freezer…..that’s my absolute favorite!
OTHER CHOCOLATE CHIP COOKIE RECIPES:
Because one can never have enough chocolate chip cookie recipes. It’s a fact.
recipe by Mountain Mama Cooks/ photos by Kellie HatcherPrint
A delicious chocolate chip cookie recipe made with browned butter and the addition of toffee chips!
- 1 cup (2 sticks) butter
- 2 1/2 cups all-purpose flour
- 1 scant teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
- 3/4 cup toffee bits
- flaked sea salt, for sprinkling
In a medium saucepan melt the butter over medium heat, then bring to a low boil. Swirl the pan until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat and pour butter into a separate bowl. This allows the butter to stop cooking. Let cool for 15-20 minutes.
Preheat the oven to 350F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.
In a large bowl, whisk together the flour, baking soda, and sea salt; set aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips and toffee pieces.
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until edges are lightly golden. Remove from oven. Sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.