Description
These soft and chewy brown butter toffee cookies are delightfully packed with crunchy toffee pieces and enhanced with the rich flavor of brown butter, vanilla, and a sprinkle of sea salt. This recipe provides a step-by-step guide including how to brown butter perfectly for a nutty and aromatic twist on classic cookies.
Ingredients
Scale
Brown Butter
- 1 cup unsalted butter
Cookie Dough
- 1 cup (200 g) brown sugar (light or dark, or a blend)
- ⅔ cup (135 g) white sugar
- 2 eggs, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) milk chocolate toffee pieces (such as Heath Milk Chocolate Toffee Pieces)
- Sea salt for sprinkling on top (fine or coarse, as preferred)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper. Set aside for later use.
- Brown the Butter: Cut 1 cup of unsalted butter into tablespoon-sized pieces and place in a medium saucepan over medium-low heat. Once melted, increase heat slightly above medium. Swirl the pan and scrape the sides frequently with a wooden spoon or heatproof spatula as the butter bubbles and pops. When bubbling lessens and your butter takes on a golden-brown color and emits a nutty aroma, remove from heat immediately. Pour the browned butter into a large heatproof bowl and allow it to cool for 25-30 minutes.
- Mix Sugars and Butter: Add 1 cup brown sugar and ⅔ cup white sugar into the cooled browned butter and stir well until combined.
- Add Eggs: Stir in eggs one at a time, mixing thoroughly after each addition to ensure smooth incorporation.
- Add Vanilla: Add 1 ½ teaspoons vanilla extract and stir until evenly distributed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¾ teaspoon salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter and sugar mixture, stirring until just nearly combined. Avoid overmixing to keep the dough tender.
- Add Toffee Pieces: Fold in 1 cup milk chocolate toffee pieces until evenly distributed throughout the dough.
- Scoop Cookies: Drop heaping, rounded 1 ½ tablespoon (45g) scoops of cookie dough onto the prepared cookie sheets, spacing each at least 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven at 350°F (177°C) for 9-10 minutes, until edges begin turning golden brown but centers still look soft and slightly underbaked.
- Add Sea Salt: Immediately after removing the cookies from the oven, lightly sprinkle sea salt over the tops according to your preference.
- Cool: Let the cookies cool on the baking sheet for about 3 minutes, then gently loosen them from the parchment paper with a spatula, being careful as the toffee can stick. Transfer to a cooling rack and cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.