Thursday, October 5, 2017

Brown Butter Toffee Cookies

I've had this recipe bookmarked mainly because chocolate chip cookies and Heath bars are two of my favorite things - so a cookie combining the two of them had my mouth watering.  I'm actually surprised I resisted making them this long :)  I had never made brown butter before either, but it was surprisingly easy and gave the cookies some amazing flavor!






HERE'S WHAT YOU'LL NEED
1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1/2 cup chopped Heath or Skor toffee candy bars
  • Coarse sea salt, to sprinkle on top

STEP ONE
Cut 1/2 cup (1 stick) of your butter into tablespoons and melt them in a medium skillet over medium heat.  Swirl the pan occasionally and get ready for the butter to foam and pop.  Wait for the butter to turn brown and smell nutty and then remove it from the heat.  Pour the butter into a bowl and allow it to cool.




STEP TWO
While you wait for the brown butter to cool, combine the remaining 1/2 cup butter with the dark brown sugar and granulated sugar.  Beat them together until creamy and smooth.  Add the cooled brown butter and mix and then add the egg, egg yolk and vanilla and mix until combined.





STEP THREE
In a separate bowl whisk together the flour, cornstarch, salt and baking soda.  Mix in the flour on low speed just until it's combined.




STEP FOUR
Mix in the heath bar pieces and chocolate, form the dough into a large ball and wrap it in saran wrap and chill it for about 30 minutes.







STEP FIVE
Preheat your oven to 350 and cover your baking sheets with parchment paper.  Form the dough into large balls (about 2 tablespoons) and place them about 3" apart.  Sprinkle with sea salt and bake for about 10 minutes.  Cool them on the pan for a couple of minutes and then move them to a wire rack to cool completely. 






A COUPLE OF NOTES
- I LOVE using the pre-packaged chopped Heath bars because they're incredibly convenient BUT next time I'll buy a full-size bar and chop it myself so we get some big chunks and then make the rest of the 1/2 cup with the pre-packaged bits.

- These cookies are BIG!  I think you'd be totally fine to make them 1 tablespoon instead of 2, but I'd cut the baking time down to 8 mins and see how the edges are looking.




And just in case you were wondering how they went over with the kids...




Happy Baking, friends!



HERE'S WHAT YOU'LL NEED
1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1/2 cup chopped Heath or Skor toffee candy bars
  • Coarse sea salt, to sprinkle on top

STEP ONE
Cut 1/2 cup (1 stick) of your butter into tablespoons and melt them in a medium skillet over medium heat.  Swirl the pan occasionally and get ready for the butter to foam and pop.  Wait for the butter to turn brown and smell nutty and then remove it from the heat.  Pour the butter into a bowl and allow it to cool.

STEP TWO
While you wait for the brown butter to cool, combine the remaining 1/2 cup butter with the dark brown sugar and granulated sugar.  Beat them together until creamy and smooth.  Add the cooled brown butter and mix and then add the egg, egg yolk and vanilla and mix until combined.

STEP THREE
In a separate bowl whisk together the flour, cornstarch, salt and baking soda.  Mix in the flour on low speed just until it's combined.

STEP FOUR
Mix in the heath bar pieces and chocolate, form the dough into a large ball and wrap it in saran wrap and chill it for about 30 minutes.

STEP FIVE
Preheat your oven to 350 and cover your baking sheets with parchment paper.  Form the dough into large balls (about 2 tablespoons) and place them about 3" apart.  Sprinkle with sea salt and bake for about 10 minutes.  Cool them on the pan for a couple of minutes and then move them to a wire rack to cool completely. 

A COUPLE OF NOTES
- I LOVE using the pre-packaged chopped Heath bars because they're incredible convenient BUT next time I'll buy a full-size bar and chop it myself so we get some big chunks and then make the rest of the 1/2 cup with the pre-packaged bits.

- These cookies are BIG!  I think you'd be totally fine to make them 1 tablespoon instead of 2, but I'd cut the baking time down to 8 mins and see how the edges are looking.

11 comments :

  1. Lol Mason's face! Pretty sure that's how I look when I eat cookies too! Can't wait to try this out!

    ReplyDelete
  2. Is the Canadian equivalent to a heath bar a skor bar?

    ReplyDelete
  3. You need a to write a cookbook! Love the pictures with steps!
    Thank you so much

    ReplyDelete
  4. I made your magic bar recipe last weekend and brought it to our wine club and it was a HIT! I love Heath bars, so I think I will have to try this cookie recipe ASAP!

    ReplyDelete
  5. Um. Mason's face did it for me. I will be making these for my son when he comes home from college next weekend.

    ReplyDelete

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