The Best Brown Butter Toffee Chocolate Chip Cookies
This is The Best Brown Butter Toffee Chocolate Chip Cookies. These Toffee cookies are made with a brown butter cookie base for the best flavor, and are loaded with chocolate, and the toffee chunks. The chocolate melts in your mouth, the toffee chunks gives the crunchy on the outside, whereas the interior is perfectly chewy and soft.
Ingredients For The Best Chocolate Chip Cookies
Unsalted Butter
Brown & Granulated Sugar
Eggs
Vanilla Extract
All Purpose Flour
Cornstarch: Cornstarch complements the flour in absorbing the liquids. Leading to a soft center and creating a chewy cookie.
Baking soda
Salt
Chocolate: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate whether that’s chocolate chips, chunks or a chocolate bar.
How To Make Brown Butter?
Please check the following link
Do You Need To Chill The Cookie Dough Balls Before Baking?
Yes and No. I highly recommend chilling the dough for at least 30 minutes. Allowing the dough to rest will give time for the flour to absorb the flavors and let them settle in, and the cornstarch to complements the flour in absorbing the liquids. This will create a supper, soft, chewy and gooey center while having a crispy exterior. If you bake the cookies off without chilling them, they will still taste delicious, however the cookies will spread out more and you will get less of a complex flavor in the cookies.
Can You Freeze The Cookie Dough?
Of course you can! You can freeze the baked cookies or the cookie dough balls.
Freezing the cookie dough balls: This is such a great way for if you want cookies on the go. To freeze the cookie dough balls all you have to do is prepare the cookie dough as directed scoop into balls and freeze in a plastic bag. When ready to enjoy, remove the cookie dough balls from the freezer and allow it come to room temperature before baking according to directions.
Freezing baked cookies: This is another great way to prep in advance. To freeze the baked cookies all you have to do is bake the cookies as directions and allow them to fully cool before freezing. To freeze, place them in a plastic bag in the freezer until ready to enjoy.
Secrets For The Best Chocolate Chip Cookies
Brown Butter gives the cookies a nutty flavor and enhances so many flavors.
Cornstarch helps create a thick and chewy cookie.
Adding an extra egg yolk increases the chewiness of the cookie while adding a tenderness and softness.
Using more brown sugar then granulated sugar increases in a moister, and softer cookie
Chilling the dough results in a thicker cookie as the flour absorbs the flavors and let them settle in
How To Store Chocolate Chip Cookies?
These chocolate chip cookies taste best freshly made. The best way to store these chocolate chip cookies is in an airtight container for up to 7 days in the fridge or 5 days at room temperature. You can always heat the cookies up in the microwave for about 15 to 30 seconds, when you want them warm.
Another good idea is make the cookie dough in advance and freeze them in cookie dough balls or bake the cookies and freeze them for later. This is such a great way if you’d like to prep in advance.
The Best Chocolate Chip Cookies by Nour
Serving size
Around 8 to 10 cookies
Ingredients
3/4 cup butter
2/3 cup brown sugar
1/3 cup granulated sugar
1 egg + 1 egg yolk
1 tbsp vanilla extract
1 1/4 cup All-purpose flour
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
3/4 cup semi sweet chocolate chips/chopped chocolate
2/3 cup toffee chunks
Instructions
Step 1
Place the butter in a small saucepan and set over medium low heat. Allow it to melt and then stir with a silicone spatula as it starts to bubble. Stir the butter every 10 to 15 seconds. At first, the butter will melt and foam, then with time the foam bubbles will get smaller and the butter will start to get a warm nutty aroma. Take off heat, and allow to cool.
Step 2
In a large mixing bowl, combine the browned butter, brown sugar and granulated sugar. Mix until combined (about 2 minutes). Add the egg, egg yolk and vanilla extract and mix until a smooth consistency.
Step 3
In a separate bowl, mix the flour, baking soda, cornstarch and salt. Mix half the dry ingredients into the wet mixing with a silicone spatula. Add the remaining flour and mixing. Fold in the chocolate and the toffee chunks into the dough until just combined. Do not over mx.
Step 4
Line a baking pan with parchment paper and use a 1,5 ounce cookie scoop. Scoop balls close together on a parchment paper lined tray. Refrigerate dough for at least 30 minutes, or overnight.
Step 5
When ready to bake the cookies, preheat oven to 350°F (177C). Place 5 or 6 cookie dough balls (depending on how big your pan is) 2 inches apart on the parchment paper lined tray. Let them sit out for 5 to 10 minutes before baking. Bake for 11 to 12 minutes, or until the edges are slightly golden and the center has puffed up, but is still gooey.
Step 6
Allow cookies to cool for about 10 to 15 minutes before eating. They’re best when they’re still warm and the chocolate melts. Enjoy!
