Recipe: Delicious Jay’s Brown Butter and Toffee Chocolate Chip Cookies

Jay’s Brown Butter and Toffee Chocolate Chip Cookies. Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature. Rick Makes Brown Butter Chocolate Chip Toffee Cookies.

Cook, stirring occasionally, until the butter turns dark. These chocolate chip cookies are amazingly chewy, caramel-y, chocolate-y, and buttery with an incredible toffee crunch. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. You can have Jay’s Brown Butter and Toffee Chocolate Chip Cookies using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Jay’s Brown Butter and Toffee Chocolate Chip Cookies

1. It's 1 cup (2 sticks) of unsalted butter.
2. You need 2 cups of all-purpose flour.
3. It's 1 teaspoon of baking soda.
4. It's 3/4 teaspoon of kosher salt.
5. It's 1 cup of (packed) dark brown sugar.
6. It's 1/3 cup of granulated sugar.
7. You need 2 of large eggs, room temperature.
8. Prepare 2 teaspoons of vanilla extract.
9. It's 2 of chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces.
10. It's 1 1/2 cups of chocolate wafers (disks, pistoles, fèves; preferably 72% cacao).

Browned Butter Toffee Chocolate Chip Cookies are loaded with huge flavor and soft yet chewy, ooey gooey texture. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and toffee bits. I hope you enjoy these brown butter chocolate chip cookies as much as I love baking them.

Jay’s Brown Butter and Toffee Chocolate Chip Cookies step by step

1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl..
2. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute..
3. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits..
4. Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake..
5. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely..

I added toffee bits and chopped toasted pecans to mine. Also used dark chocolate chips Gives them a few more layers of flavor! These cookies are right up my mom's alley: nutty brown butter, crisp edges with a soft and chewy centre, pools of chocolate and little bits of Skor. Thanks for always having a chocolate bar for us to share :) xoxo steph. Brown Butter and Toffee Chocolate Chip.

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