Is there anything tastier than a fresh chocolate chip cookie, still warm from the oven? The chocolate a bit gooey and the edges all buttery and crisp? Probably not . . . unless . . .
You make that same cookie using browned butter, real chunks of dark chocolate and add some chew toffee bits. Now you are talking about the "ultimate" chocolate chip cookie! This recipe I am sharing with you today is nothing short of amazing!
The cookies themselves have a lovely nuttiness from the use of browned butter. The bitter quality of the dark chocolate adds a hint of richness which goes very well against the sweetness of the creamy toffees! Altogether such a beautiful combination.
I adapted this delicious recipe from one which I found on a blog called Broma. They sounded and looked incredibly appealing. A chocolate chip cookie with a totally adult spin.
You would be hard pressed to find a human being that does not/would not enjoy these cookies. They are everything a good chocolate chip cookie should be. Crispy edges. Chewy middles. Plenty of chocolate. A nutty edginess and depth of flavor from the use of browned butter.
These are equally at home with a hot cup of java as they are with an ice cold glass of milk. They are simple to make. They store well for up to 3 days, in an airtight container and also freeze well.
Chocolate chip cookies on steroids, with additional oomph. Nobody will be complaining.
WHAT YOU NEED TO MAKE BROWN BUTTER CHOCOLATE CHUNK TOFFEE COOKIES
Pretty simple storecupboard ingredients, baking cupboard ingredients. Its simple really.
- 3/4 cup (172g) butter, lightly browned and cooled (see notes)
- 1 cup (200g) soft light brown sugar, packed
- 1/3 cup (63g) granulated white sugar
- 1 large free range egg, plus 1 egg yolk
- 1 TBS pure vanilla extract
- 1/2 tsp sea salt
- 1 3/4 cup (220g) plain all purpose flour
- 1/2 tsp baking soda (bicarbonate of soda)
- 1 1/4 cups (227g) dark chocolate chunks
- 1/2 cup (90g) chewy toffees, cut into bits
I just use regular salted butter when I bake unless I know it is going to make a huge difference. Generally speaking I will cut back on the salt required for the recipe. This time I cut it back to 1/2 tsp. If you are using unsalted butter, increase the salt in the recipe to 1 tsp.
I used dark chocolate chunks. You can use a dark chocolate bar cut into chunks if you wish. Use a good quality chocolate containing at least 70% cocoa butter. Good quality chocolate speaks for itself.
For the toffee I used Werther's soft toffee's cut into bits. They worked beautifully. I love the chewy blow out bits that baked on the baking sheet. They came out like candy. Yummy!
HOW TO MAKE BROWN BUTTER CHOCOLATE CHUNK TOFFEE COOKIES
These are very simple to make. You will need to chill the dough for at least an hour prior to baking, so do take this into consideration before choosing to make them.
Combine the room temperature browned butter, brown sugar and white sugar together in a bowl, mixing well together until totally combined. Whisk in the egg, egg yolk and vanilla, again until thoroughly combined.
Sift the flour, salt and baking powder together and then stir this mixture into the creamed mixture just to combine. Stir in the chocolate chunks and toffee pieces.Cover and put in the refrigerator to chill for at least an hour, or overnight if you hav the time.
When ready to bake, preheat the oven to 350*F/180*C/gas mark 4. Line several baking sheets with baking paper.
Scoop out the cookie dough using a cookie scoop (1 ounce size) and place the balls 2-inches apart on the baking sheets.Bake for 12 to 14 minutes until the edges and bottoms are golden brown and the centers are still a bit gooey. Leave to cool on the pan for a few minutes before scooping off to a wire rack to cool completely.Store in an airtight container. These also freeze well.
HOW TO MAKE BROWN BUTTER
This technique will come in handy for all sorts. There is nothing so tasty as that nutty flavor of brown butter. Do take it off as soon as it starts to turn brown so that it doesn't burn.
To make browned butter, place the butter in a saucepan over medium heat. Stir constantly until the butter begins to foam and turns golden brown. It will smell lovely and nutty. Take off the heat immediately and set aside to cool to room temperature before using.
I am a real Cookie Monster. I haven't really ever met a cookie I didn't love and these lovely Brown Butter Chocolate Chunk Toffee Cookies were no exception. With their chewy middles and crisp buttery edges, they pleased on all levels.
The dark chocolate chunks and toffee bits balanced each other out very well and to be honest, how could anything baked with browned butter ever taste bad!
Here are a few other cookie recipes that you might also enjoy!
QUARTER CUP COOKIES - An old recipe downsized. Theold recipe was called Ten Cup Cookies. They were given that name because they were composed with 10 (1 cup in size) ingredients. Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. This newer version requires only 1/4 cup of each ingredient and makes 13 beautiful, delicious crispy edged cookies.
LEMON CURD COOKIES - Looking for a special cookie to serve for a special get-together or just to enjoy with a lovely cup of tea? Love the flavor of lemon? Look no further. These are the cookies for you! These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! A tart lemon glaze finishes them off.
Yield: 18 cookiesAuthor: Marie Rayner
Brown Butter Chocolate Chunk Toffee Cookies
Prep time: 15 MinCook time: 15 MinTotal time: 30 MinChewy center, crispy edged and loaded with plenty of dark chocolate chunks and caramel toffee bits. What's not to love? Please note you need to chill the cookie batter for an hour prior to baking. Make sure all of your ingredients are at room temperature before you start.Ingredients
- 3/4 cup (172g) butter, lightly browned and cooled (see notes)
- 1 cup (200g) soft light brown sugar, packed
- 1/3 cup (63g) granulated white sugar
- 1 large free range egg, plus 1 egg yolk
- 1 TBS pure vanilla extract
- 1/2 tsp sea salt
- 1 3/4 cup (220g) plain all purpose flour
- 1/2 tsp baking soda (bicarbonate of soda)
- 1 1/4 cups (227g) dark chocolate chunks
- 1/2 cup (90g) chewy toffees, cut into bits
Instructions
- Combine the room temperature browned butter, brown sugar and white sugar together in a bowl, mixing well together until totally combined. Whisk in the egg, egg yolk and vanilla, again until thoroughly combined.
- Sift the flour, salt and baking powder together and then stir this mixture into the creamed mixture just to combine. Stir in the chocolate chunks and toffee pieces.
- Cover and put in the refrigerator to chill for at least an hour, or overnight if you hav the time.
- When ready to bake, preheat the oven to 350*F/180*C/gas mark 4. Line several baking sheets with baking paper.
- Scoop out the cookie dough using a cookie scoop (1 ounce size) and place the balls 2-inches apart on the baking sheets.
- Bake for 12 to 14 minutes until the edges and bottoms are golden brown and the centers are still a bit gooey. Leave to cool on the pan for a few minutes before scooping off to a wire rack to cool completely.
- Store in an airtight container.
Notes
To make browned butter, place the butter in a saucepan over medium heat. Stir constantly until the butter begins to foam and turns golden brown. It will smell lovely and nutty. Take off the heat immediately and set aside to cool to room temperature before using.
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