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 Extra dark chocolate chips, any size
2/3 cup English toffee bits
Your favorite chocolate bars, for topping
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. Top each cookie with chunks of your favorite chocolate bar(s).
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!
