Brown Butter Toffee Cookies
These cookies are perfect for summer picnics and potlucks as they are free from chocolate and won’t make a melty mess during warm weather months. The brown butter gives these cookies a nutty rich flavor that makes these cookies so good! Browning the butter and letting it completely cool takes a bit of time, so we like to make the brown butter in advance and just store it in the fridge ready to go! Let it come to room temperature just before mixing! You can keep balls of this cookie dough on hand in the fridge or freezer and bake off as ‘needed’ (which means you might just need to bake off one or two to go with your afternoon coffee ;). Enjoy!
This recipe is an adaptation of a favorite @bromabakeryrecipe.
2 sticks of unsalted butter (you need 3/4 cup for recipe, but we brown extra due to evaporation)
1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg and 1 egg yolk, room temperature
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 3/4 cup flour
1/2 teaspoon baking soda
1 cup toffee bits (we used Heath Bits o’ Brickle)
Flaky Sea Salt (like @maldonsalt)
In a heavy bottomed saucepan heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown and has a nutty aroma- about seven minutes. Take butter off the heat and allow to cool completely before using (you can do this in advance, just let it come to room temperature before making cookies).
In a large bowl combine 3/4 cup room temperature brown butter, brown sugar and white sugar, and use a hand or stand mixer to mix until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined. Fold in toffee pieces.
Scoop out the cookies using a medium cookie scoop and place on a baking sheet. Sprinkle each ball with flaky salt. Cover with plastic wrap and allow the dough to chill for at least an hour or overnight
When ready to bake: preheat the oven to 350°F and line cookie sheets with parchment paper and place the balls 2 inches apart on cookie sheets.
Bake for 12 or until the edges are golden brown, but the center is still gooey. Allow to cool completely.
