Brown Butter Toffee Cookies
Brown Butter Toffee Cookies: soft & chewy with sweet crunchy toffee pieces and a sprinkle of sea salt!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3 dozen
- 1 cup unsalted butter
- 1 cup brown sugar 200g
- 2/3 cup white sugar 135g
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 3/4 cups all-purpose flour 350g
- 1 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup milk chocolate toffee pieces (Like Heath Milk Chocolate Toffee Pieces) 170g
- sea salt for sprinkling
To Brown the Butter (It's easy, I promise!)
Once butter has melted, increase heat to just above medium heat.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:
Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
Allow butter to cool for 25-30 minutes before proceeding with the recipe.
Add sugars into cooled browned butter, stir well.
Stir in eggs, one at a time, stirring well after each addition.
Add vanilla extract and stir.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
Add milk chocolate toffee bits and stir until ingredients are well-incorporated.
Drop by heaping, rounded 1 1/2-Tbsp scoops onto prepared cookie sheets, placing at least 2" apart.
Bake on 350F (177C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Sprinkle lightly with sea salt.
Allow cookies to cool on baking pan for about 3 minutes and then use a spatula to gently scoop beneath them and carefully wiggle them free from the parchment paper, as the toffee tends to stick.
Allow to cool several more minutes and then transfer to cooling rack to cool completely.