Browned Butter Milk Chocolate Toffee Chip Cookies

If you've never made brown butter, you're missing out on something quite wonderful. This recipe is adapted from America's Test Kitchen's Perfect Chocolate Chip Cookies. Instead of adding semi-sweet chips and walnuts, I added Heath Toffee Chips and Hershey Milk Chocolate Chips. What makes this cookie recipe so good, is that the browned butter adds an even deeper and nuttier flavor to the batter. All you need is a whisk to make this creamy batter, then add the chips (or nuts) that you desire. The cookies bakes with a perfectly crispy outer edge and a chewy inside. Perfect!
There's not much better than cookies right out of the oven!

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • Optional: (substitute1 1/4 cups semisweet chocolate chips or chunks and, if desire, add 3/4cup chopped pecans or walnuts, toasted (optional)

  • 1-1/2

    cup Hershey's Milk Chocolate Chips*

  • 1-1/2

    cups Heath Toffee Bits*

  • 1

    large egg yolk

  • 1

    large egg

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon table salt

  • 3/4

    cups packed dark brown sugar (5 1/4 ounces) (see note)

  • 1/2

    cup granulated sugar (3 1/2 ounces)

  • 14

    tablespoons unsalted butter (1 3/4 sticks), divided

  • 1/2

    teaspoon baking soda

  • 1 3/4

    cups unbleached all-purpose flour (8 3/4 ounces)

Directions

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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