Soooo....Monday I gave you healthy cookies. Today? Not exactly. But they are YUMMMYYYY!
And totally worth cheating on your diet for. Everyone says denying yourself is bad anyway, right?
And btw the title for these cookies should really be: Brown Butter Brown Sugar Toffee Dark Chocolate Chip Cookies with Sea Salt. But...that's a bit long, hm? So I shortened it slightly. Brown butter and sea salt are pretty much a given at this point with me anyway, yes?
Honestly, I had an excuse to make these cookies-the wonderful folks over at Golden Barrel sent me over some of their Supreme Baking Molasses to try and I had to do it justice! (FYI Golden Barrel is a Lancaster, PA based company that are all about tradition and pure, quality products. In addition to molasses they also have oils, syrups, baking mixes, sugars, soups, and more!)
And yes...I have a cutting board in the shape of Ohio. I am that cool.
Anyway. My main knowledge of molasses is that it's what makes brown sugar (you add it to granulated sugar and voila! Brown sugar) so I wanted to use a recipe that would really be pumping up that molasses-y brown sugar flavor. Most people would think "Gingersnaps!" or something like that. But when I think of brown sugar cookies I think of chocolate chip cookies. Soooo I took one of my fave cookie recipes and I really turned up the molasses element (for one thing...I added 2 tbsp. of molasses. But I also subbed in some dark brown sugar instead of regular light.) And, to me, brown butter is best buddies with brown sugar. Samesies with toffee-but I really wanted to get some nice chunks of toffee in every bite so, instead of using toffee chips, I chopped up some Heath bars. And then to help cut the vast amounts of sweetness....dark chocolate. And sea salt on top. These are a few of Kayle's faaaavorite thiiiings!
And I told myself I'd only eat one a day. But then....I made them. And smelled them. And tasted them and....I CAN'T RESIST! They're so perfectly chewy yet crisp they're so complex and almost smoky and the toffee is crunchy and sweet and the chocolate chips are gooey and have a little bit of a bite to them and there's salt and just....ugh you guysssss. They're SO DELICIOUS. Not kidding. About to eat one right now.
I don't want to live in a world without these cookies.
Brown Sugar Toffee Dark Chocolate Chip Cookies
Author-Kayle, "The Cooking Actress"
Base recipe adapted from Baker by Nature
- 1 and 1/2 cups all purpose flour
- 1 cup white whole wheat flour (or just use all purpose)
- 2 and 1/2 tsp. baking powder
- 1/2 tsp. sea salt (or kosher salt) + more for sprinkling
- 1 cup (or 16 tbsp. or 2 sticks) unsalted butter, browned
- 2 tbsp. baking molasses (if you don't have molasses you can omit and just use dark brown sugar in place of the granulated sugar for similar results)
- 1 and 1/2 tsp. vanilla extract
- 1 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- approx. 5.6 oz. Heath (chocolate-toffee) bars (or four 1.4 oz. bars), chopped --this equals approx. 1 cup when chopped
- 1 cup dark chocolate chips
- Line 2 large cookie sheets (or just 1 that you'll re-use in 2 batches) with parchment paper or silicone baking mat(s)-or just grease with nonstick cooking spray. Preheat oven to 350F degrees.
- In a medium bowl, whisk together the flours, baking powder, and 1/2 tsp. salt.
- To brown the butter: In a (preferably light colored) saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl.
- Using a stand or hand mixer, beat the molasses, vanilla, and sugars into the butter for a couple minutes, until it lightens a bit and gets sort of fluffy (it will be a very greasy looking mixture).
- Beat in eggs for about 30 seconds.
- Add the dry ingredients in thirds, mixing after each addition until just combined.
- Stir in the chocolate chips and chopped Heath bars until evenly distributed throughout the dough.
- Using a large (1/4 cup) cookie scoop, measure out large balls of cookie dough and place them on the baking sheet(s), leaving plenty of room in between (I was able to fit 8-10 cookies on my very large cookie sheet). Sprinkle with sea (or kosher) salt.
- Bake 13 minutes (ovens vary, however, so the time may as well), until golden around the edges (if baking 2 sheets at once, be sure to rotate the pans for even baking). Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
- Serve warm! Store leftover cookies in an airtight container for up to 5 days. Reheat cookies in a microwave on high for 10-15 seconds for best leftover results.
GIANT COOKIES ARE MY FAVE.
Disclaimer-I was provided with Golden Barrel baking molasses to try out. I received no other compensation and was under no obligation to write a positive review. All opinions are my own.