Description
Delight in these soft and chewy Brown Butter Toffee Cookies, bursting with rich toffee pieces and enhanced by the nutty flavor of browned butter. Finished with a sprinkle of sea salt, these cookies offer the perfect balance of sweet and salty in every bite. This recipe also guides you through the process of browning butter, making it easy even for beginners.
Ingredients
Scale
Butter and Sugars
- 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 teaspoon 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
- 1 cup milk chocolate toffee pieces (like Heath Milk Chocolate Toffee Pieces)
- Sea salt (for sprinkling on top of the cookies, fine or coarse, your preference)
Instructions
- Preheat Oven and Prepare Baking Sheets: 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-sized saucepan. Melt over medium-low heat, stirring occasionally until the butter foams, turns golden-brown, and releases a nutty aroma. Be careful not to burn it.
- Mix Sugars with Browned Butter: Remove the browned butter from heat and transfer it to a mixing bowl. Add the brown sugar and white sugar, mixing until well combined and slightly cooled.
- Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, followed by the vanilla extract, ensuring a smooth and uniform mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Toffee Pieces: Gently fold the milk chocolate toffee pieces into the cookie dough to evenly distribute the sweet chunks.
- Portion the Dough: Scoop dough portions onto the prepared cookie sheets, spacing them adequately to allow for spreading while baking.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are golden while the centers remain soft.
- Finish with Sea Salt: Immediately after removing the cookies from the oven, sprinkle them with your preferred sea salt to enhance the flavor contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh for the best texture and flavor.
Notes
- These cookies are soft and chewy with a perfect balance of toffee sweetness and a hint of sea salt.
- The recipe includes a helpful how-to video on browning butter for those new to the technique.
- You can use either light or dark brown sugar, or a blend, depending on your flavor preference.
- Room temperature eggs help the ingredients to blend more smoothly.
- Sprinkling sea salt on the cookies immediately after baking enhances the complex flavor profile.
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
