Browned Butter, Toffee and Chocolate Chip Cookies

December 15, 2014


  1. Melt butter in a medium skillet over medium heat. Cook, stirring constantly, until foam subsides and rich golden brown specks form throughout the butter, about 5 minutes.
  2. Transfer browned butter to a wide, shallow bowl, scraping all the browned bits from the skillet. Place in freezer to set, about 15 minutes.
  3. Heat oven to 375°. Combine flour, baking powder, baking soda, and salt in medium bowl; set aside.
  4. Scrape set browned butter into bowl of a standing mixer fitted with paddle attachment. Add both sugars and beat at medium-high speed, scraping bowl often, until light and fluffy.
  5. Add eggs and vanilla. Continue beating, scraping bowl often, until creamy.
  6. Gradually add flour mixture, beating at low speed until combined. Stir in toffee bits and chocolate chips.
  7. Using an ice cream scoop, portion dough into 2-tablespoon balls onto parchment-lined baking sheets. Bake until light golden on the bottoms and set around the edges, 10–12 minutes. Cool 1 minute on baking sheet before transferring to wire rack to cool completely.

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  • 1½ sticks butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine salt
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • ½ cup toffee bits
  • ½ cup semi-sweet chocolate chips
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