Brown Butter Dark Chocolate Chunk Toffee Cookies

Not so long ago, I made some mashed potato cakes, inspired by a recipe from How Sweet It Is. After a little browsing of her blog, I had my eye on many recipes, but knew this cookie recipe needed to happen as soon as possible.

One reason for this sense of urgency, was the fact that it calls for brown butter. I learned how incredibly awesome the brown butter technique is when I first made Monkey Bars (the best banana bread ever topped with brown butter frosting), so I had no doubt this cookie recipe would taste wonderful.

1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup toffee chips
approximately 1/3 cup dark chocolate chunks

Preheat oven to 325.

Melt butter in saucepan over medium heat, stirring occasionally until brown flecks appear on the bottom of the pan. At this point, remove from heat to avoid burning as the butter can burn very quickly.

Pour butter into mixing bowl and allow to cool to room temperature. Then add the sugars, egg+yolk and vanilla.

Initially, I wasn't going to take too many pictures because, well Jessica's post has beautiful pictures of boiling butter, etc. However, I had to grab my camera to attempt and show just how awesome the beginning of this dough starts out. See?

That was after mixing the browned butter, sugar, eggs and vanilla - such a creamy consistency and perfect caramel-y color. The picture does not do it justice. You would have to drag the whisk through it to see for yourself.

Now, add flour, baking soda and salt and mix.

Then, fold in the toffee chips. One other point to take note of is how crumbly the dough appears. It is not typical Tollhouse cookie dough.

Now, you can start making the dough balls to bake. Add a few chocolate chunks to a Tablespoon+ of dough and top it off with another little mashed ball, rolling to make a golf ball sized sphere. Place each ball a couple inches apart on your cookie sheet.

Bake for 10-12 minutes, until edges are slightly golden. Remove from oven and cool a few minutes before transferring to a cooling rack.

Might I suggest getting a taste test while they are still warm, followed by a gulp of milk? Heaven. Or pretty darn close to it anyway.

Please do go over and check out Jessica's original post. It is quite humorous, as I have found most of her posts will give you a chuckle.
 

This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page. Go check them out for more inspiration!