Long gone are the standard chocolate chip cookies. Make it a default to brown butter on the stovetop for an aromatic buttery experience of rich, nutty, caramel notes elevated to add to your favorite chocolate chip recipe. The toffee bits are an additional pizzaz! No tea used as an ingredient for this recipe, but the perfect cookie to be had with any of your favorite Black teas or even a Rooibos Chai. Recipe modified with less sugar from courtesy: Kate Davis, Bon Appetit. April 5, 2017.
Ingredients (Makes about 20 2" diameter cookies)
- 1 cup or 2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/3 cup packed dark brown sugar (light brown sugar is fine too)
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1.4 oz or 80g of your favorite toffee bar (I used Heath toffee pieces)
- 1 1/2 cups dark chocolate pieces (60-72% cacao range)
- Flaky sea salt for a topping before baking (may omit) I used Maldon salt.
- Brown the butter on stove top for about 5-8 minutes.
- Combine all the dry ingredients (flour, baking soda and salt) in a mixing bowl. Set aside.
- Add both sugars to the browned butter.
- In a stand-up mixer, whisk eggs and vanilla. Add the browned butter and sugar until the blend lightens and begins to thicken, about 1 minute.
- Gradually add the dry ingredients until just combined, on low-speed.
- Hand mix in the toffee and chocolate pieces at the end. (or mix on low-speed until blended in well)
- Let dough sit at room temperature for 30 minutes to allow flour to hydrate.
Photo below: Three stages of butter browning
- Pre-heat oven to 375F. Line 2 baking sheets with silicone silpat.
- Form dough into 1.5" balls with your hands, placing on baking sheet about 2" apart. Sprinkle with sea salt.
- Bake cookies for about 9-11 minutes until golden brown (hard to tell with chocolate cookies) and firm.
- Cool on cooling rack.
These cookies are all the way to the right in the assortment below.