Ahhh, weekend. You’re so nice. You’re so pleasant. I just love you. Why can’t you always be here when I need you? I mean, you’re just full of such great things. Like sleeping in and lazy morning breakfast. And sometimes long runs and bike rides. Usually you’re plentiful of glasses of wine and bottles of beer. But I can always, always count on you for good food…especially dessert.
While I usually reserve my baking for the weekends, I just couldn’t help myself this week when I got the craving for some good old fashioned chocolate chips cookies. Although, if you know me at all you know that I can’t leave good enough alone and “old fashioned” usually entails some sort of “new fashion” twist. Enter: brown butter. Oh and I threw some toffee bits in there for good measure. Not too many to be overwhelming, but just enough so that you notice there’s something else in there besides chocolate chips. Let me tell you, anyone eating these will automatically know there’s something special about them. I’m pretty sure that’s the magic of the brown butter and the hint of toffee.
But first, before I go describing these brown butter toffee chocolate chip cookies in their baked form, let’s talk about these cookies in their raw form. This dough alone needs it’s own food group. I think every day I need 3 servings of this cookie dough. For my health, you know. I was almost too full from cookie dough the night I made these to eat a baked cookie. Key word: almost.
That’s almost-straight-from-the-oven goodness right there, folks.
Now, I understand that everyone has their own idea of the perfect chocolate chip cookie, but these ended up exactly how I imagine the perfect chocolate chip cookie: sturdy, golden brown edges, with a soft and chewy middle. This recipe almost tricks you into thinking that the cookies are not quite done when you pull them out of the oven after 10 minutes, but after cooling completely, you’re a believer. There was also the perfect chocolate chip to dough ratio. Not too many chocolate chips. Not too much dough. Perfection.
One note about the recipe: there’s a step in the directions to cool the browned butter completely. Now, typically I would have been all “yeah, right. Like I’m going to just sit here and watch butter “cool completely” when I needed cookies in my belly like an HOUR AGO” and then I would have made the cookies immediately with the hot brown butter. But, out of sheer coincidence I received Lindsey’s post with Tips for the Perfect Chocolate Chip Cookies in my email as I was browning the butter. No joke. It’s like she knew I was baking chocolate chip cookies right then and there. Weird. Anyways, one of her tips is that after melting the butter (she actually only melts half of it), she brings it back to room temperature. While she recognizes that this is difficult for those who lack patience when it comes to dessert, she stresses the importance of this step. Soooo lesson of the day: cool your dang butter. Completely. Or do like I did and put it in the refrigerator for 20 minutes while you fold laundry and call it good even though it’s not “completely” cooled. I won’t tell.
Obviously, the brown butter is a must in this recipe. It lends it’s fabulous, one-of-a-kind nutty flavor to the cookie that makes people wonder what exactly your secret ingredient is. If you’re looking for a new chocolate chip cookie recipe, definitely give this one a shot.
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tbsp milk
- 2 tsp vanilla
- 2¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 package (2 cups) semi-sweet chocolate chips
- 1 cup chopped Heath bars or toffee bits
- In a saucepan over medium heat melt the butter.
- Once the butter is melted, it will begin to foam.
- Continue to heat the butter until the foam subsides, and brown specks form on the bottom of the pan.
- Once the brown specks form and the butter appears amber and smells nutty, immediately remove from heat. Let butter cool completely.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a bowl with an electric mixer, combine the cooled brown butter with the brown sugar and granulated sugar. Cream together until well blended, about 1 minutes.
- Mix in the egg, egg yolk, milk and vanilla until well combined.
- In separate bowl combine the flour, baking soda, and salt and then add to butter mixture.
- Mix until well combined.
- Using a spatula fold in chocolate chips, and toffee chips.
- Scoop 2 tbsp balls of dough onto a cookie sheet.
- Bake in preheated oven for 10 minutes, or until just golden along the edges.
- Be careful not to over bake.
- Remove from oven, and allow to cool for 5 minutes then transfer cookies to cooling rack to cool completely.