I cannot believe that I am already on week 10!! Time flies when you are baking 52 weeks of cookies!! My friend sent me this recipe, from Bon Appetit Magazine, with the message that she thought they would be good for this cookie adventure. Well, I’ll tell you what, she wasn’t wrong!! They are amazingly delicious. We went away to a friend’s lake house for the weekend and I brought these along. The adults immediately hid them from the kids and they were gone by the first night!! This recipe uses chocolate wafers, which I was sort of skeptical about, but I shouldn’t have been. I will not only use them to make these cookies again, but will put them in other cookies in the future and I think after you try these you will too!!
Brown Butter and Toffee Chocolate Chip Cookies (from Bon Appetit click here for original recipe)
- 1 cup (2 sticks) unsalted butter
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2, 1.4 ounce chocolate toffee bars, Heath or Skor **(I ended up only finding mini Heath bars, I chopped them up and used about a 1/2 cup, I think I would even up this to 3/4 cups)
- 1&1/2 cups chocolate wafers **The original recipe recommends 72% cacao, I used 66% and they worked fine
What to do…
- Cook butter in a medium sauce pan over medium heat, stirring often, until it foams and then turns brown, roughly 5-8 minutes.
- Remove from the heat and pour into a large bowl or the bowl of a stand mixer.
- Let cool for about 10 minutes.
- Meanwhile, in a medium bowl, whisk flour, baking soda, and kosher salt together and set aside.
- Add the brown sugar and granulated sugar to the brown butter. Using an electric mixer on medium speed, beat until incorporated.
- Add eggs and vanilla, increase mixer speed to medium high. Mix until mixture lightens slightly and begins to thicken.
- Reduce mixer speed to low and add dry ingredients and beat to combine.
- Using a wooden spoon stir in toffee pieces and chocolate wafers.
- Set dough aside and let sit at room temperature for 30 minutes.
- Meanwhile position a rack in the center of the oven and preheat it to 375 degrees.
- Line a baking sheet with parchment paper.
- After the dough has been sitting for 30 minutes, form dough into roughly ping pong sized balls, or use a 1 oz. ice cream scoop. Place about 3 inches apart on parchment paper lined baking sheet.
- Sprinkle with sea salt.
- Bake cookies for 9-11 min, until edges are golden brown, but centers are soft.
- Let cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.