Bon Appétit's Brown Butter and Toffee Chocolate Chip Cookies

1 hours 20 mins Prep Time

11 mins Cook Time

Written By

Nadia Boachie

There are hundreds of thousands of chocolate chip cookie recipes on the internet. Most use the same base ingredients. Flour, butter, sugar, baking soda and chocolate. The ratios of these ingredients will give you a wide variety of cookie types and textures. From thick and chunky to soft and chewy, or perhaps even crunchy -- the various renditions are endless.

Bon Appétit has come up with one of my favourite cookie recipes. This cookie is sweet, salt, chewy, crunchy and has a perfect bitter essence from the dark chocolate. Give it a try! It is fairly easy and if you haven't baked with browned butter before, you are in for a treat. It gives the cookie a deep, intense nutty and caramelized aroma and quality. Happy baking!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @bonappetit, and @sweettreatbaker!

Ingredients

Brown Butter and Toffee Chocolate Chip Cookies

1 cup (2 sticks or 227g) unsalted butter
2 cups (250g) all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 cup (215g) dark brown sugar, packed
1/3 cup (73g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1.4 oz (80g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1 1/2 cups (216g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt

Directions

5 Steps

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, about 10 minutes (an instant-read thermometer should register 125 degrees Fahrenheit).
Step 2

Meanwhile, whisk flour, baking soda and kosher salt together in a medium bowl.
Step 3

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. 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 rubber spatula. Chocolate chips work too but you will not get the pooled chocolate effect you see in images of this cookie. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
Step 4

Place a rack in middle of oven; preheat to 375 degrees Fahrenheit. Using a 1 oz ice cream scoop, portion out 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. Sprinkle with sea salt.
Step 5

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined, cooled baking sheet.

Ingredients

Brown Butter and Toffee Chocolate Chip Cookies

1 cup (2 sticks or 227g) unsalted butter
2 cups (250g) all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 cup (215g) dark brown sugar, packed
1/3 cup (73g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1.4 oz (80g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1 1/2 cups (216g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt