Jeez. We’ve been eating pretty healthy here on the blog over the past few weeks, huh?
It’s great. I love healthy food and I love how it makes me feel. But sometimes you need dessert.
There is something so immeasurably important about sitting down and just having a freaking cookie sometimes. Everything, even the best of our health kicks, calls for moderation. You need a treat sometimes. I need a treat sometimes. And everyone you know does, too.
These cookies are a treat. Watching the surliest of my coworkers sink back into his office chair with a satisfied smile after having one is a treat. Even warming one up a little too much in the microwave for another coworker and watching him yelp as a molten chocolate chip hit his tongue was kind of a treat (I swear it wasn’t on purpose).
Browned butter takes this otherwise fairly ordinary cookie up several levels – the rich, nutty flavor, with an extra kick of crunchy toffee bits, give these that eye-rolling quality. Soft and almost cakey, they are absolutely to die for fresh out of the oven.
Treat yourself to a cookie. You deserve it.
|Brown Butter Toffee Chocolate Chip Cookies||
- 2 sticks (8 oz) butter
- 2½ cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup (140g) light brown sugar
- ¾ cup (140g) granulated sugar
- 2 large eggs
- 1 tsp vanilla
- ½ cup chocolate chips
- ½ cup toffee bits
- Preheat oven to 325 F. Line two cookies sheets with parchment or grease with cooking spray and set aside.
- Place the butter in a small saucepan. Over medium-high heat, cook, stirring frequently, until the butter is an amber color with a nutty fragrance. Small bits of milk solids will begin separating from the liquid. Remove from heat and place in fridge for 15 minutes.
- Combine flour, baking powder, and salt in a mixing bowl and stir to combine.
- In another, larger bowl, combine cooled butter and sugars, and stir or beat until well combined.
- Add eggs and vanilla and stir or beat until well-incorporated.
- Pour flour mixture into the bowl with the liquids and stir or beat until fully incorporated.
- With a wooden spoon or spatula, fold in chocolate chips and toffee bits.
- Form dough into golf-ball size balls and place on cookie sheets, about two inches apart. Refrigerate cookie sheets for fifteen minutes.
- Bake for 18-22 minutes, until cookies are lightly browned on the bottom or you can’t stand the amazing smell anymore.