Description
Delight in these soft and chewy Brown Butter Toffee Cookies, bursting with rich toffee pieces and enhanced by the nutty aroma of browned butter. Each cookie is perfectly balanced with vanilla flavor and a sprinkle of sea salt on top, making them irresistibly delicious. This recipe includes simple steps and tips for browning butter to elevate classic cookies to a new level of indulgence.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark, or a blend)
- ⅔ cup white sugar
Wet Ingredients
- 2 eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Add-ins and Topping
- 1 cup milk chocolate toffee pieces (e.g., Heath Milk Chocolate Toffee Pieces)
- Sea salt for sprinkling on top (fine or coarse, as preferred)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Browning the Butter: Cut the unsalted butter into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Melt the butter slowly, stirring occasionally. Continue cooking until the butter foams and begins to turn a golden brown color with a nutty aroma, careful not to burn it. Remove from heat and let it cool slightly.
- Mix Sugars with Browned Butter: In a mixing bowl, combine the browned butter with the brown sugar and white sugar. Mix well until the sugars are fully incorporated and the mixture is smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Form the Cookie Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough. Fold in the milk chocolate toffee pieces evenly throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, place tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Sprinkle a pinch of sea salt on top of each cookie to enhance the flavor.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes or until edges are golden and centers still look slightly soft. Avoid overbaking for a soft and chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- Using room temperature eggs ensures better mixing and smoother dough.
- Brown butter adds a deep nutty flavor that enhances the toffee pieces beautifully.
- Feel free to use either light or dark brown sugar or a blend for varied flavor depth.
- Sprinkling sea salt on top balances the sweetness and adds a delightful crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For even softer cookies, slightly underbake by a minute or two.
Nutrition
- Serving Size: 1 cookie
- Calories: 157 kcal
- Sugar: 14 g
- Sodium: 108 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
