I know, the name of this recipe is quite the mouthful. But every ingredient is so essential to the taste of these cookies that it kind of has to go in the title.
Caramel brown butter. Delicious toffee. Large chocolate chips or discs. The combination is delightful and these cookies are delicious. I found the recipe in Bon Apétit and decided to try it. Who doesn’t love a chocolate chip cookie, right? For the most part the typical process is pretty similar whether you add nuts, chocolate chips, chocolate chunks, forgo the nuts – you know the drill.
This recipe, however, incorporates brown butter and I just had to try it. Luckily, it’s a pretty easy recipe and comes together in no time. You do need to let the batter rest for about 30 minutes before rolling into balls as the dough needs time to firm up a bit. The butter (which typically is room temperature in a chocolate chip cookie recipe) is cooked down and then added to the mixture so it makes everything appear glossy if that makes sense. It’s worth the wait, trust me. I did place a random salted pecan on some of the cookies (pictured, above). That choice is obviously yours.
Note: I did modify the recipe a bit as I didn’t have chocolate discs so I used large chocolate chunks instead (not chips) which worked just as well. Also, I was out of the skor bars but did have a bunch of toffee chips. I used one cup of the chips to get that toffee flavor profile. I also added a half cup more chocolate chips as well. The next time I make these, I’ll be using the Skor bars, but honestly the ingredients I had are basically the same just not in candy bar form.
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 chocolate toffee bars, chopped into ¼-inch pieces (preferably Skor)
1½ cups chocolate wafers or large chocolate chunks (discs, pistoles, fèves; preferably 72% cacao)
Flaky sea salt
Preheat oven to 375 degrees F. Then it’s time to brown the butter. Cook butter in a medium saucepan over medium heat stirring often, until butter foams, then browns 5-8 minutes. The butter will turn a nice caramel color, so pretty! Transfer to a bowl and allow it to cool slightly.
In a medium bowl, whisk together flour, baking soda and kosher salt in a medium bowl.
Add both sugars to the cooled butter. Using an electric mixer on medium speed, beat butter it comes together (about 1 minute). Add eggs and vanilla and continue beating for another 30 seconds or so. Reduce mixer to low and add dry ingredients, scraping the sides of the bowl as you go.
Add candy (or toffee chips) and chocolate discs or chunks and mix with a spatula to combine. Important: batter will not look like traditional chocolate chip batter. It will appear glossy and not as firm. Allow the dough to sit room temperate for about 20-30 minutes where it will firm up to enable you to roll into balls.
I rolled mine fairly large (golf ball size) and came away with about 21 cookies or so. You can obviously make more if you roll into a smaller ball. No need to flatten, cookies will spread as they bake. Sprinkle with some sea salt (or a salted pecan, if you prefer).
Bake cookies until the edges are golden brown and the centers are firm but soft, 9-11 minutes. Let cool completely on wire rack.
These were super tasty and a nice change from the typical chocolate chip. Something about the caramel and toffee additions reminded me of fall. Feel free to give the recipe a try – great for the holiday season we have coming up. Enjoy!