BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.
Provided by Alvin Zhou
Categories Desserts
Yield 9 cookies
Number Of Ingredients 16
Steps:
- Make the toffee: Line a baking sheet with parchment paper.
- 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 (143°C), about 10-15 minutes.
- Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
- 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.
- Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
- In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
- Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
- In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
- Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
- 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.
- Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
- Using a large ice cream scoop or a ½ cup (65 g) 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.
- When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
- 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.
- Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
- Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams
BUTTER TOFFEE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes.
BUTTER TOFFEE COOKIES
I got this recipe from kingarthurflour.com I haven't tried them, they were a request in a post. For those of you that don't know, King Arthur Flour is MUCH more than a flour company..they are a bakers paradise. You should check them out, and request a free catalog. Bet you'll have a HUGE wishlist! (makes 2-3 inch cookies)
Provided by ciao4293
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
- Add the egg and beat until fluffy.
- Add the flour and stir until well-blended.
- Stir in bits and/or chips, and the nuts, if you're using them.
- Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
- Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
- Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
- Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.
Nutrition Facts : Calories 93.9, Fat 4, SaturatedFat 2.5, Cholesterol 16, Sodium 131.9, Carbohydrate 13.4, Fiber 0.2, Sugar 7.4, Protein 1
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F (180˚C).
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
Make and share this Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies recipe from Food.com.
Provided by Mebriella
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
- Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
- Cream butter with sugars together in a large mixing bowl.
- Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
- Add in the dry ingredients and mix just until combined.
- Stir in the chocolate chips and toffee bits.
- Put the dough in the refrigerator for an hour to chill.
- Preheat oven to 325 degrees.
- Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
- Space cookies about 3 inches apart and bake for 15 to 17 minutes.
- The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.
Nutrition Facts : Calories 358.4, Fat 16.6, SaturatedFat 10.1, Cholesterol 58.2, Sodium 159.4, Carbohydrate 51.5, Fiber 1.4, Sugar 34, Protein 3.3
More about "brown butter toffee chocolate chip cookies recipe by tasty"
BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIPE
From bonappetit.com
4.7/5 (645)Servings 20
- 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, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
- 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. 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.
- Place a rack in middle of oven; preheat to 375°. 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.
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
From sallysbakingaddiction.com
5/5 (10)Category CookiesCuisine AmericanTotal Time 3 hrs
- Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes.)
- Preheat oven to 375°F (191°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flour, baking soda, and salt until just combined. Add the chocolate chips and toffee bits and mix until incorporated into the dough.
- Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
From pinterest.com
5.6M pins
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE | FOOD & WINE
From foodandwine.com
CHOCOLATE CHIP COOKIE DOUGH DIP - THE RECIPE CRITIC
From therecipecritic.com
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
From getrecipecart.com
BROWN BUTTER TOFFEE AND CHOCOLATE CHIP COOKIES
From seededatthetable.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES | RECIPE | TOFFEE …
From pinterest.co.uk
BROWN BUTTER ROLO TOFFEE CHOCOLATE CHIP COOKIES - DAMN DELICIOUS
From damndelicious.net
BROWN BUTTER TOFFEE CHOCOLATE COOKIES - TUTTI DOLCI
From tutti-dolci.com
BROWN BUTTER TOFFEE COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
From momontimeout.com
BROWN BUTTER TOASTED COCONUT TOFFEE CHOCOLATE CHIP COOKIES
From onegalexplorer.com
BROWN BUTTER TOFFEE AND CHOCOLATE CHIP COOKIES
From simplybakingcompany.com
BROWN BUTTER TOFFEE COOKIES - I HEART NAPTIME
From iheartnaptime.net
BROWNED BUTTER CHOCOLATE CHIP TOFFEE COOKIES - 5 BOYS BAKER
From 5boysbaker.com
CRISPY BROWNED BUTTER TOFFEE COOKIES - TASTYDONE
From tastydone.com
ESPRESSO TOFFEE CHOCOLATE CHIP COOKIES RECIPES ALL YOU …
From stevehacks.com
BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
From windycitydinnerfairy.com
BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES - ALL INFORMATION …
From therecipes.info
BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES
From recipeshappy.com
BROWNED BUTTER TOFFEE COOKIES - I AM BAKER
From iambaker.net
BROWN BUTTER WHITE & CHOCOLATE CHIP + TOFFEE COOKIE
From awortheyread.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES - MOUNTAIN MAMA …
From mountainmamacooks.com
BROWN BUTTER & TOFFEE CHOCOLATE CHIP COOKIES
From greensnchocolate.com
BROWN BUTTER CHOCOLATE CHIP COOKIES - HANDLE THE HEAT
From handletheheat.com
BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES - NATTY CAKES BAKES
From nattycakesbakes.com
BROWN BUTTER TOFFEE CHIP COOKIES - MARY ANN LIFE BLOG
From maryannlife.com
BROWN BUTTER CHOCOLATE CHIP TOFFEE COOKIES - SPRINKLES FOR …
From sprinklesforbreakfast.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
From recipeshappy.com
RICK MARTINEZ’S BROWN BUTTER, TOFFEE, CHOCOLATE CHIP COOKIES
From gloriatruong.wordpress.com
TOFFEE CHOCOLATE CHIP COOKIES RECIPE | COZYMEAL
From cozymeal.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES - IN KRISTA'S KITCHEN ...
From inkristaskitchen.com
BROWNED BUTTER TOFFEE CHOCOLATE CHIP COOKIES - HANDLE THE HEAT
From handletheheat.com
TWO DAY BROWN BUTTER COOKIES WITH HOMEMADE TOFFEE
From tastetoronto.com
BUTTER TOFFEE COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
From pinterest.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES - THE SEASONED SKILLET
From seasonedskilletblog.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES - FONDANT ACADEMY
From fondantacademy.com
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
From foodnewsnews.com
You'll also love