Brown Butter CCC with Toffee

Adapted from: Bon Appetit

Toffee

• 3 tbsp unsalted butter

• ½ cup brown sugar, packed

• ½ tsp salt

Cookies

• 1 cup (2 sticks; 227 g) unsalted butter

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 1 cup (packed; 215 g) dark brown sugar

• ⅓ cup (73 g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• Toffee

• 1½ cups (216 g) chocolate wafers (I used chocolate chips, but you could also coursely chop up a chocolate bar)

• Flaky sea salt

Toffee

1. Add butter, brown sugar, and salt to a nonstick pan.

2. Cook on medium and stir constantly. Add water if it gets too dry.

3. Stir until incorporated and dark golden brown ribbons form. The toffee should reach 285° on a candy thermometer. If it doesn’t get to the heat the toffee will not crack into pieces, it will be soft a malleable which is not too great for your cookies (trust me, I’ve made this mistake).

4. Pour onto parchment paper lined or silpat lined baking sheet. Make sure thickness is even.

5. Cool in freezer for ~30 minutes.

6. Remove and break into small pieces to put in your cookie dough.

Cookies

1. Cook butter in a light colored saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. You want to make sure the little brown bites at the bottom are a golden brown because they will continue to cook once you remove from the heat. Pour into a large heatproof bowl and let cool slightly, about 10 minutes.

2. While butter is cooling, whisk flour, baking soda, and salt in a separate, medium bowl.

3. Add brown sugar and granulated sugar to browned butter.

4. Using an electric mixer on medium speed, or by hand, beat until incorporated, about 1 minute for a mixer, 2-3 minutes by hand.

5. Add eggs and vanilla and beat until mixture lightens and begins to thicken. If using a hand mixer, increase speed to medium-high and beat for about 1 minute. If mixing by hand, mix 3-4 minutes.

6. Add dry ingredients and mix just enough to combine.

7. Stir in homemade toffee pieces and chocolate wafers/chips/bar with a wooden spoon or rubber spatula.

8. Cover dough and refrigerate dough for 24-48 hours. Dough will look very loose at first, but will thicken as it rests for 1 to 2 days.

9. Take dough out 30 – 60 minutes before you want to bake them. Preheat oven at 375°.

10. Use a cookie scoop (mine is 1½ tbsp) to portion out cookies onto a lined baking sheet or make ping-pong ball sized balls by hand. Sprinkle flaky sea salt on top.

11. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.

• If you don't want to make the toffee yourself, you can buy some from the store. I recommend the brand Skor and would avoid Heath toffee chips (trust me - they will ruin your cookies).