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BROWN BUTTER CHOCOLATE CHIP TOFFEE COOKIES

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Author: Lindsay Nathanson

Ingredients
  

  • 2 1/2 cups flour (320g)
  • 1 teaspoon baking soda (7g)
  • 2 teaspoons cream of tartar (7g)
  • 1/2 teaspoon kosher salt (2.5g)
  • 1 cup unsalted butter, browned (227g)
  • 1 cup brown sugar (220g)
  • 3/4 cup sugar (150g)
  • 1 egg and 1 egg yolk
  • 1 tablespoon of plain greek yogurt (18g)
  • 1 teaspoon vanilla extract (5g)
  • 1 package of chocolate chips (283g)
  • 1 package toffee pieces (226g)
How to Make Chocolate Chip Cookies Using Brown Butter
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Instructions
 

  • Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  • In a medium saucepan, cook butter over medium heat while whisking constantly. The butter will begin to foam, and eventually start to turn brown at the bottom of the pan.
  • Once the butter begins to brown, transfer immediately to a stand mixer fitted with a paddle attachment. Let cool for 5 minutes.
  • Add sugars and mix until combined.
  • Add egg, egg yolks, greek yogurt and vanilla extract.
  • Add dry ingredients and mix until just combined.
  • Stir in chocolate chips and toffee pieces. (*TIP - Set some chips/toffee pieces aside to put on top of each cookie after they come out of the oven)
  • Use a medium ice cream scoop to scoop out cookies and place them in the fridge for at least one hour.
  • Place on baking sheet, 2 inches apart, and bake for 12-15 minutes, or until the edges of the cookies begin to turn golden brown.
  • Take cookies out transfer to wire rack to cool.

Notes

*Makes about 24 cookies.