Description
These thick, bakery-style cookies feature a rich brown butter base loaded with pools of semisweet chocolate and crunchy toffee bits. A long chill time develops a deep, caramelized flavor that is perfectly balanced by a finishing touch of flaky sea salt.
Ingredients
- 227 grams (2 sticks) unsalted butter
- 100 grams granulated sugar
- 200 grams dark brown sugar
- 190 grams all-purpose flour
- 127 grams bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder (optional)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 283 grams (10 ounces) semisweet chocolate, chopped
- 1 cup toffee bits
- Flaky sea salt, for topping
Instructions
- In a medium stainless steel pan over medium heat, gently melt the butter, swirling occasionally until it foams and turns a deep amber color with toasted bits at the bottom.
- Immediately pour the brown butter and all the toasted bits into a mixing bowl and stir in the granulated and dark brown sugars; let the mixture cool completely to room temperature.
- In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and espresso powder until well combined.
- Whisk the eggs, egg yolk, and vanilla into the cooled butter mixture, then gently fold in the dry ingredients using a rubber spatula until just combined.
- Fold in the chopped chocolate and toffee bits, then wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours (up to 72 hours).
- Preheat oven to 350ºF and let dough sit at room temperature for 1 hour; scoop 3-tablespoon sized balls onto parchment-lined baking sheets.
- Bake for 12 to 14 minutes until golden brown, then use a round biscuit cutter to shape the warm cookies and finish with a sprinkle of flaky sea salt.
Notes
Ensure your eggs and egg yolk are at true room temperature before mixing them into the cooled butter to prevent the fats from seizing and to ensure a smooth dough. If you cannot wait the full 24 hours for chilling, even a 4-hour rest will help, though the flavor and thick texture will not be as pronounced. Using high-quality block chocolate rather than chips will result in those beautiful, melty pools of chocolate seen in professional bakeries.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American