Salted Toffee Cashew Cookies

By gbvampy1

For my scoop flatten slightly bake 10 min. For browned butter, microwave a minute at a time about 4 min.

Ingredients

• 1 1 1 cup salted butter
• 3/4 3/4 3/4 cup Dixie Crystals Dark Brown Sugar
• 3/4 3/4 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 2 2 eggs
• 2 2 2 teaspoons vanilla extract
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon kosher salt
• 3 3 2 cups, plus 2 tablespoons all-purpose flour*
• 1 1 1 cup salted cashews, chopped
• 3/4 3/4 3/4 cup toffee bits
• 1 1 1 cup semi-sweet chocolate chips

Preparation

Step 1

In a medium saucepan over medium-low heat, melt butter. Once butter is melted, continue to cook, bringing butter to a boil, swirling pan constantly to avoid burning.
Cook butter until it reaches a deep amber color. Remove from heat immediately and allow butter to cool for at least 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In bowl of a stand mixer, combine butter and both sugars. Mix on medium speed until combined. Add eggs, vanilla, baking soda, and salt into mixing bowl. Mix for 1 minute, scraping sides of bowl as necessary.
Turn mixer to low and add flour, mixing until just combined. Stir in cashews, toffee, and chocolate chips until incorporated.
Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
Bake for 8 minutes, and then rotate pan and bake for an additional 5 minutes, or until cookies are lightly golden at edges and tops are just set.
Transfer cookies to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.