Brown Butter Toffee Chocolate Chunk Cookies
Description
Brown butter with toffee and chocolate chunks topped with a little sea salt take these cookies to a whole new level. These cookies are a must make!
Ingredients
1 cu. unsalted butter,room temperature
1 cu.dark brown sugar, packed
1/2 cu. sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 1/4 cu. all-purpose flour
1 tsp. cornstarch
1 tsp. sea salt
1 tsp. baking soda
1 cu. chocolate chunks or chocolate chips
1/2 cu. chopped Heath or Skor toffee candy bars
Coarse sea salt, to sprinkle on top
Directions
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
Cut one stick (1/2 cup) of butter into tablespoons. Melt butter in medium skillet over medium heat, swirling it in the pan often. Remove pan from heat once the butter starts to brown and smells nutty and is an amber color. There will be small brown bits on the bottom. Pour butter into a small bowl, cool to room temperature, about 20 minutes.
While the brown butter is cooling, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar in a medium bowl. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.
Add the egg, egg yolk, and vanilla and mix until combined.
In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate and toffee chunks.
Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.
Preheat oven to 350 degrees F. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.
Bake cookies for 10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. These cookies also freeze well.