Description
Indulge in these sophisticated cookies that blend the nutty depth of browned butter with crunchy toffee bits and pools of dark chocolate. The extended chilling time transforms simple pantry staples into a complex, bakery-quality treat with a perfect balance of salty and sweet.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 cups bread flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon instant espresso powder
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate, roughly chopped
- 3/4 cup toffee bits
- Flaky sea salt, for topping
Instructions
- Melt the butter in a medium stainless steel sauté pan over medium heat, stirring as it foams until brown specks appear and it smells nutty.
- Immediately transfer the browned butter to a large bowl and stir in the dark brown and granulated sugars; allow the mixture to cool completely to room temperature.
- In a separate medium bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, fine sea salt, and espresso powder.
- Once the butter mixture is cool, whisk in the eggs, egg yolk, and vanilla extract until well emulsified and smooth.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just a few flour streaks remain.
- Stir in the chopped chocolate and toffee bits until evenly distributed throughout the dough.
- Cover and refrigerate the dough for at least 24 hours to allow the flavors to mature and the flour to fully hydrate.
- Remove the dough from the fridge 1 hour before baking; preheat the oven to 350ºF (175ºC) and line baking sheets with parchment paper.
- Scoop 3-tablespoon sized balls of dough onto the prepared sheets and bake for 12 to 14 minutes until the edges are golden brown.
- Use a circular cutter to scoot the edges inward for a round shape, then sprinkle with flaky sea salt and cool on a wire rack.
Notes
To ensure your cookies do not spread too much, make certain the browned butter has cooled to room temperature before adding the eggs. The use of bread flour is the secret to a chewy, substantial texture, but you can use all-purpose flour in a pinch, though the bite will be softer and the structure less dense.
- Prep Time: 30 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American