Description
These Brown Butter Toffee Cookies feature a rich, nutty brown butter base loaded with homemade toffee and melted chocolate chips. The dough chills to develop deep flavor, resulting in chewy, incredibly satisfying cookies perfect for any home baker.
Ingredients
- Toffee:
- 20 saltine crackers
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar, packed
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
- Toffee Cookies:
- 1 cup unsalted butter (2 sticks), cubed
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the crackers in an even layer in the bottom of the pan.
- Melt the butter and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until the mixture boils, then reduce heat to medium and boil for 4-5 minutes without stirring.
- Remove from heat and pour the caramel mixture over the cracker layer. Spread evenly. Bake for 4-5 minutes, until bubbly.
- Remove from the oven and sprinkle on the chocolate chips. Let them sit for a few minutes to melt, then spread the chocolate evenly. Sprinkle with sea salt, if desired. Transfer the toffee to the freezer.
- Brown the butter: Place butter in a medium saucepan over medium heat. Swirl and stir constantly for about 5 minutes, until golden brown and nutty smelling. Remove from heat and cool slightly for 10 minutes.
- In a large bowl, whisk together flour and baking soda. When the browned butter cools, add brown sugar and granulated sugar to the saucepan and whisk to combine. Add eggs and vanilla, whisking until smooth. Pour the mixture into the flour and stir until combined.
- Chill dough briefly in the freezer while breaking up the toffee. Chop the toffee into small pieces. Add most of it into the dough, reserving some for topping. Stir well to mix evenly. Cover and chill for at least 2 hours or up to 3 days.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough into 2-tablespoon-sized balls and space them apart on the baking sheet. Bake for 8-10 minutes, until edges are golden brown and tops are just set.
- Top with reserved toffee bits. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough for at least 2 hours enhances flavor and improves the chewy texture of the cookies.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American