Monday, March 13, 2017

Brown Butter Toffee Cookies

Brown Butter Toffee Cookies - made dough February 21, 2017 from That Skinny Chick Can Bake

This was a more typical toffee cookie recipe that I had expected would turn out well. Or at least better than the Soft Toffee Cookies. And for the most part, it was fine. Brown sugar caramel overtones? Check. Not too sweet? Decent check. Plus you can't go wrong with browned butter. Ever.
However, I have to admit, this wasn't as good as the Toffee Crunch Cookies. This one was more like a typical chocolate chip cookie with toffee bits rather than an actual toffee cookie. It had a softer texture, not a crisp one. Surprisingly I liked the crisp texture from the Toffee Crunch Cookies because that suited the cooled, still-crunchy toffee bits when the cookies were at room temperature.

I made these smaller but they still spread to a uniform thinness that would actually be good as a sandwich cookie with nutella, caramel or cookie butter as a filling and sprinkled with more toffee bits on top of the filling before sandwiching with the second cookie. If you wanted to get a little fancy and surprise your eaters will both creamy and crunchy when they bite into the cookie.

2 1/4 cups flour
1 teaspoon baking soda
1 cup (2 sticks) butter, melted and browned
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 eggs
8 1.4-ounce Heath bars, chopped into 1/4" chunks
  1. In a large bowl, mix together sugar, brown sugar and salt. Add vanilla. Mix in warm brown butter and mix until sugar starts to dissolve. Add eggs and mix until combined. Add flour and baking soda; stir until just combined. Fold in toffee chunks.
  2. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to overnight. 
  3. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto baking sheet, 2 inches apart. Bake until edges are golden in color and tops start to look set, about 10 minutes.

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