Brown Butter Toffee Cookies
A rich brown butter cookie, topped with a thin layer of chocolate and sprinkled with toffee bits.
Ingredients
- 12 tablespoons unsalted butter
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 cup toffee bits divided
- 2 cups chocolate chips
Instructions
- Make Brown Butter: In a large pan, melt butter over medium-low heat. Cook until golden brown bits begin to form at the bottom, about 5-10 minutes. Remove from heat and let cool completely. To speed up the cooling process, place in the fridge for 10 minutes.
- Preheat oven: Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the cooled brown butter with the brown and white sugars.
- Add Egg Yolk and Vanilla: Mix the egg yolk and vanilla until well combined.
- Stir in Dry Ingredients: Gradually mix the flour mixture into the wet ingredients until fully incorporated. Stir in ½ cup of toffee bits. The dough will be crumbly.
- Press Dough into Pan: Place the dough in the middle of the baking sheet and press it into an even layer, covering the entire pan. Place a sheet of parchment on top and use a rolling pin to ensure the dough is evenly spread out.
- Bake:Bake for 11-13 minutes or until golden brown.
- Add Chocolate: Remove from the oven and sprinkle the chocolate chips over the top. Return to the oven for 1-2 minutes or until the chocolate has softened. Remove from the oven and use a offset spatula to spread the melted chocolate into a thin even layer over the cookies. Sprinkle the remaining 1/2 cup of toffee bits over the top.
- Cool and Break: Let the cookies cool in the fridge until the chocolate is set, about 30-45 minutes. Once fully set, break the cookie bark into pieces.
Notes
Store in an airtight container in the fridge for up to a week.
You can use dark or semi-sweet chocolate chips.
Ensure the cookies are completely cool before breaking them. To speed up the process, place them in the freezer for about 20 minutes.