TasteToronto | Two Day Brown Butter Cookies with Homemade Toffee

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Two Day Brown Butter Cookies with Homemade Toffee

Moderate

Two Day Brown Butter Cookies with Homemade Toffee

Nadia Boachie

Nadia Boachie

Two Day Brown Butter Cookies with Homemade Toffee

Method

Two day Brown Butter Cookies with Homemade Toffee 15 Steps

  • Step 1

    Make the toffee: Line a baking sheet with parchment paper.

  • Step 2

    In a medium nonstick saucepan over medium heat, melt the butter, brown sugar and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F, about 10-15 minutes.

  • Step 3

    Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.

  • Step 4

    Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.

  • Step 5

    In a large bowl, combine the granulated and brown sugar, espresso powder, salt and baking soda.

  • Step 6

    Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.

  • Step 7

    In a small bowl, whisk together the eggs, yolk and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.

  • Step 8

    Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.

  • Step 9

    Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.

  • Step 10

    Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.

  • Step 11

    Using a large ice cream scoop or a 1/4 - 1/2 cup (65 gram) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 

  • Step 12

    When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper.

  • Step 13

    Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.

  • Step 14

    Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. If cookies are not spreading in a circular shape you can physically shape the cookies by pressing around the edges of the cookie with a knife when they are pulled out of the oven. 

  • Step 15

    Immediately sprinkle the cookies with flaky sea salt. Let cool completely. The cookies will be very soft at first but will set after they are fully cooled.

Tags:

Toronto Recipes

Baking At Home

Two day Brown Butter Cookies with Homemade Toffee

Moderate

Two Day Brown Butter Cookies with Homemade Toffee

Nadia Boachie

Nadia Boachie

Two Day Brown Butter Cookies with Homemade Toffee

Yields:

Serves 15

Prep Time:

48 hours 20 mins

Cook Time:

0 hours 20 mins

5.0

Rate This Recipe

American

Sweets

Ingredients

Toffee

  • 6 tablespoons unsalted butter

  • 3/4 cup (165 grams) light brown sugar, lightly packed

  • 1 teaspoon kosher salt

  • Water, as needed

Cookie Dough

  • 1 cup (225 grams) unsalted butter

  • 3/4 cup (150 grams) granulated sugar

  • 1 1/2 cups (330 grams) dark brown sugar, packed

  • 2 teaspoons espresso powder

  • 2 teaspoons kosher salt

  • 1/2 teaspoon baking soda

  • 2 large eggs + 1 egg yolk

  • 2 teaspoons vanilla extract

  • 2 1/2 cups (315 grams) all-purpose flour

  • 6 oz cacao chocolate (150 grams) 50-70% cacao, chopped

  • Flaky sea salt

Send list of ingredients to myself

Method

Two day Brown Butter Cookies with Homemade Toffee 15 Steps

  • Step 1

    Make the toffee: Line a baking sheet with parchment paper.

  • Step 2

    In a medium nonstick saucepan over medium heat, melt the butter, brown sugar and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F, about 10-15 minutes.

  • Step 3

    Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.

  • Step 4

    Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.

  • Step 5

    In a large bowl, combine the granulated and brown sugar, espresso powder, salt and baking soda.

  • Step 6

    Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.

  • Step 7

    In a small bowl, whisk together the eggs, yolk and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.

  • Step 8

    Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.

  • Step 9

    Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.

  • Step 10

    Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.

  • Step 11

    Using a large ice cream scoop or a 1/4 - 1/2 cup (65 gram) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 

  • Step 12

    When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper.

  • Step 13

    Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.

  • Step 14

    Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. If cookies are not spreading in a circular shape you can physically shape the cookies by pressing around the edges of the cookie with a knife when they are pulled out of the oven. 

  • Step 15

    Immediately sprinkle the cookies with flaky sea salt. Let cool completely. The cookies will be very soft at first but will set after they are fully cooled.

Tags:

Toronto Recipes

Baking At Home

Two day Brown Butter Cookies with Homemade Toffee