BROWN BUTTER CHOCOLATE CHIP COOKIES
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
#stayhome so I made some cookies from scratch. These are basically the toll house cookie recipe but like fancier…
Yield: 24-28 cookies
PREP IT!
1¾ cups Flour, all purpose
½ cup Flour, bread
1 teaspoon Baking soda
1 teaspoon Sea salt, fine
2 sticks Butter, salted
¾ cups Granulated sugar
¾ cups Brown sugar, DARK!, packed
1 teaspoon Vanilla extract
2 Eggs, large
2/3 cup Semi sweet chocolate chips, any size
2/3 cup Milk chocolate chips, any size
2/3 cup English toffee bits
MAKE IT!
Preheat oven to 375F.
Stir together flours, baking soda, and salt. Set aside.
To make brown butter, place salted butter in a skillet and allow to cook on medium heat until butter begins to smell toasted and milk solids in the butter begin to turn a golden-brown color. Pour brown butter into a large bowl, cover it in plastic wrap, and refrigerate until butter solidifies.
Once butter solidifies, add granulated sugar and dark brown sugar to the bowl. With a hand mixer or stand mixer, beat the butter and sugar together, on high, until mixture is light and fluffy for about 5 minutes.
Add vanilla and 1 egg at a time and incorporate into butter and sugar mixture with mixer on low.
With a rubber spatula, gently stir in the flour, baking soda, and salt until a dough forms.
Stir in chocolate chips & toffee bits. Cover dough with plastic wrap and refrigerate for 30 minutes.
Portion cookies into 28 equally sized dough balls (I use a black scoop so they all come out the same size) and place at least 2 inches apart on a cookie sheet.
Bake 1 tray at a time in the middle rack of the oven for 10 to 12 minutes (for a light-colored pan), checking after 9 minutes of baking to make sure they don’t burn since everyone’s oven is different. Reduce bake time by 2 minutes for a dark colored pan.
Let cookies cool on the baking sheet for 2 minutes and then using a spatula, transfer cookies to a plate or wire cooling rack to finish cooling or enjoy 2 minutes after taking them out of the oven for warm cookies.
Store any leftover cookies in an airtight container.
Tip: If you open the fridge during the holidays and realize you’re out of eggs you can swap the eggs for 2½ ounces of leftover eggnog that you happen to have in the fridge. 😅
Reheat leftovers: in the oven on 350F until warmed through.
Ooey Gooey Chocolate… yum!