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.
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.
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
8 1.4-ounce Heath bars, chopped into 1/4" chunks
- 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.
- Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
- 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.