HOLY LORD YOU GUYS.
I NEED TO TALK TO YOU ABOUT THESE COOKIES.
AND TALKING ABOUT THESE COOKIES REQUIRES ALL CAPS!
BECAUSE THESE COOKIES ARE CRAZY,
AND PRETTY MUCH BOMB.*
(do kids these days still say things are bomb? I know "da bomb" is dated but what about just "bomb"? *sigh* I'm getting old.)
Their texture? Perfection-chewy and gooey and just crisp enough (fairly sturdy too, I'd say these would travel well).
Simplicity factor? Ridiculously easy-other than the browned butter you mix everything up in one bowl and don't even need a mixer, just a whisk and your lovely self.
The flavor? I can't even begin to tell you how wonderful. There's browned butter so...you know...obviously all nutty and buttery and complex and perfect-and the combination of browned butter and toffee is magic, like an extra caramelized sweet goodness. And a lovely center of chocolate. YOU STUFF THESE COOKIES WITH CHOCOLATE! WHAT THE WHAAAAT?! (sorry...I needed to use the caps lock again.)
These babies did NOT last long.
Seriously, make a double batch. Do yourself a favor. You'll thank me later.
Brown Butter Chocolate Stuffed Toffee Chip Cookies
Adapted slightly from How Sweet It Is
Makes about 12 cookies
- 1 and 1/2 sticks (or 12 tbsp.) unsalted butter
- 1 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 2 tsp. vanilla extract
- 2 cups + 2 tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup toffee chips (ie. Heath chocolate covered toffee bits or bits o brickle)
- Optional-1/4 cup mini chocolate chips (if using toffee pieces without chocolate)
- Chocolate chunks/squares/pieces of chopped chocolate bar
- Preheat oven to 325 degrees.
- Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately remove from heat and pour into a large bowl. Let butter cool to room temperature, 10-15 minutes.
- Once cooled, add the sugars to the butter and whisk until smooth and caramel colored. Then whisk in the egg & yolk, then the vanilla.
- Slowly mix in the flour, baking soda, and salt-the dough will be thick and you may need to use your hands to combine it all.
- Fold in the toffee/chocolate chips.
- Roll about 1 and 1/2 tbsp. of dough into a slightly flattened ball. Press chocolate into the middle, then top with another 1 and 1/2 tbsp. of dough, and seal around the edges-forming a large ball of dough.
- Place dough balls on a cookie sheet (I did 2 batches, 6 on each sheet), about 3 inches apart from each other.
- Bake 12-14 minutes until the edges turn slightly golden.
- Cool on sheet for 5 minutes then use a spatula to move to a cooling rack.