Brown Butter Toffee Chocolate Chip Cookies
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour*
- 1 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup packed Imperial Sugar Light Brown Sugar
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips + more for the tops
- 1 cup toffee bits + more for the tops
- Flaky sea salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- First using a saucepan, melt butter on medium heat. Continue cooking over medium heat, stirring occasionally. The butter will become foamy.
- Watch carefully for golden specks to form in butter while stirring. Once specks are a deep golden or light brown and butter smells nutty, remove from heat and pour into heatproof measuring cup.
- Place in refrigerator to cool for 20-30 minutes.
- Whisk flour with salt, baking powder, and baking soda. Set aside.
- Beat eggs with granulated sugar for several minutes until thickened and pale yellow. Beat in cooled butter, brown sugar, milk, and vanilla. Scrape sides and bottom of bowl as needed.
- In two additions, add flour mixture on low speed. Mix just until combined, scraping sides and bottom of the bowl. Add chocolate chips and toffee bits, mixing until distributed.
- Cover and refrigerate for 12-24 hours before baking.
- Line sheets with parchment paper. Heat oven to 350°F.
- Use a 2-tablespoon cookie scoop to portion dough onto prepared sheets. Press a few chocolate chips, some toffee bits, and a pinch of flaky sea salt onto each dough portion.
- Bake for 12 minutes until the edges look done and the centers are still soft. Remove from oven. Let cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely.
- Cookies are best when eaten the same day they’re made but can be store several days in an airtight container.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.