Bake bakery-style chewy toffee cookies with a secret: nutty brown butter for deep, rich flavor. You will learn the trick to boost your cookie taste.
Author:Jun Spoon
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:57 minutes
Yield:About 2 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
Instructions
Melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then browns and smells nutty. Watch carefully to prevent burning. Remove from heat immediately and let cool slightly.
In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the toffee bits by hand.
Cover the dough and chill for at least 30 minutes. This helps the cookies hold their shape.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Browning the butter is key; it adds a deep, complex flavor you cannot get otherwise.
Chilling the dough prevents the cookies from spreading too thin during baking.
For extra chewiness, slightly underbake the cookies.
You can substitute toffee bits with chopped nuts or chocolate chips.