255 Browned Butter Toffee Chocolate Chip Cookies Recipe

1. Brown the Butter:

1. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. This should take about 5-7 minutes. Watch closely to avoid burning.
2. Remove from heat and let the browned butter cool slightly (about 5-10 minutes).

2. Cream the Sugars and Butter:

1. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat until smooth and creamy, about 2-3 minutes.

3. Add the Eggs and Vanilla:

1. Beat in the egg, egg yolk, and vanilla extract until fully incorporated. The mixture should be light and slightly fluffy.

4. Mix the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in the Mix-ins:

1. Using a spatula, gently fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.

6. Chill the Dough:

1. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours for enhanced flavor). Chilling helps the cookies hold their shape and enhances the flavors.

7. Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

8. Scoop and Bake:

1. Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft. The cookies will continue to firm up as they cool.

9. Cool and Serve:

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the rich, buttery goodness!