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brown butter toffee chocolate chip cookies.

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

cookie time.

if you are looking for that one secret ingredient that will truly take your cookies to the next level and really give them that “wow” factor, then surprise! you actually already have this ingredient in your kitchen.  browned butter.  it’s my new little magic trick.

taking a few extra minutes to brown the butter before adding it to your recipe truly makes a WORLD of a difference.  it adds a rich, nutty undertone to your baked good and almost tastes like caramel and butterscotch at the same time. is that even possible? ohhhh yeah.

oh, and it makes your kitchen smell heavenly.  🙂

my first time browning butter was last month when i made my sweet & salty caramel pretzel m&m blondies  (sidenote: this is by far the best blondie i’ve ever tasted b/c of the browned butter).

browning butter instructions: on medium heat in a shallow pan, melt the butter until it has a golden amber color (like the color pictured ↑), with a distinct nutty smell. once it reaches this point (about 8-9 minutes), remove from heat immediately & pour into a separate dish before using in recipe. be very sure not to burn the butter. there is only about a 60 second timeline between browned butter & burnt butter.

don’t burn that butter!  burnt butter tastes bitter and no one wants to take a bitter bite out of a cookie. 😦

now, onto my toffee chocolate chip cookies!

i found annalise’s brown butter chocolate chip cookie recipe (seriously, go there. she has the BEST recipes) and knew i had to make them immediately since i am now a browned butter fiend. i modified her recipe a bit by subbing half of the chocolate chips for heath bar toffee bits. the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch. they. are. addicting!


INGREDIENTS

(categorized under Cookies)

adapted from Completely Delicious

Makes 2 1/2 dozen cookies

  • 2 sticks unsalted butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (i left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes)
  2. Preheat oven to 375 degrees. Beat the brown butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and toffee bits and mix until incorporated into the dough.
  4. Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown.  Cool on a wire rack and enjoy!

ps- i think you’ll enjoy these sweet treats too ;)

sweet & salty caramel pretzel m&m blondies

sweet & salty caramel pretzel m&m blondies

oatmeal m&m cookies

oatmeal m&m cookies

coconut toffee oatmeal cookies

coconut toffee oatmeal cookies

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Comments

  1. Never tried bowning the butter for a cookie- like the idea. I am sure that is creates a texture somewhat like using oil but with the rich flavour of butter. YUM!

  2. So happy you enjoyed these cookies! I love the addition of toffee bits, yum!!

  3. brown butter cookies are my favorite!

  4. Seriously need to try brown butter!

  5. Browned butter is seriously one of the best things on Earth! Sadly I have yet to use it in my baking. I need to fix that! The cookies are heavenly! I was drooling over all your scrumptious baking earlier today – I’m glad you stopped by and left me all those sweet comments! Your blog is sweet and pretty and darn near delicious enough to eat.

  6. Oh wow, the browned butter in these has got to just take them to another level…YUM!!!

  7. this looks so good!! love that you combined brown butter and toffee together WITH choc chips! out of this world 🙂

  8. Sally, these cookies look melt in your mouth GOOD! What a great recipe from a great fellow blogger. Thanks for sharing your mouthwatering photos, too! Have a great weekend. 🙂

  9. Brown butter and toffee? Oh my heavens! These are amazing, Sally!

Trackbacks

  1. […] recipes. brown butter toffee chocolate chip cookies andes mint chocolate chip cookies snickers bar stuffed chocolate chip cookies mini […]

  2. […] i changed it up bridget’s original recipe quite a bit because i wanted a rich caramel-y flavor to pair with the sweet/salty pretzel m&ms. i browned some butter and mixed it with brown sugar before adding some other blondie ingredients.  the browned butter makes a HUGE difference in any baked recipe, it delivers a rich, caramel and butterscotch flavor that is predominant in each soft & chewy bite. (you can read about my obsession to brown butter here.) […]

  3. […] i’ve overloaded you on chocolate chip cookies and cupcakes recently, i figured i throw something on the healthy side together to balance it all […]

  4. […] are decadent.as i was brainstorming how to use up some leftover heath bar toffee bits from my brown butter toffee chocolate chip cookies, i realized i haven’t shared any chocolate cookie recipes on SBA yet.  i have a go-to […]

  5. […] brown butter toffee chocolate chip cookies brown butter toffee chocolate chip cookies Share this:EmailFacebookPinterestTwitterLike this:LikeBe the first to like this post. Filed Under: cookies · Tagged: chocolate chips, cookies, oats, toffee « pineapple upside-down cake. […]

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