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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!
(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)
- 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)
- 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.
- 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.
- 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!