Brown Butter and Toffee Chocolate Chip Cookie Recipe

Brown Butter and Toffee Chocolate Chip Cookie Recipe

When I was little, my mom always had an emergency chocolate bar in her purse. I used to love digging through her purse to look for treats. Whenever I was bored at appointments or while running errands, I knew I could count on her to have something sweet hiding in the depths of her bottomless bag. She’s always yell at me for going through her things, but I’d like to think of it as a gentle yell. But, to be honest, it probably wasn’t. Who wants someone going through their things?!

My mom is definitely a chocolate person. Her all time favorites are Fruit and Nut bars, Wunderbars (caramel and crushed roasted peanuts), and Skor. She used to take chocolate bars and cut them up into pieces, almost like the were tiny cakes. We’d eat them, piece by tiny piece, in companionable silence, her reading a magazine, and me reading Sweet Valley Twins.

These cookies are right up my mom’s alley: nutty brown butter, crisp edges with a soft and chewy centre, pools of chocolate and little bits of Skor. So good!

Happy Mother’s Day mom! Thanks for always having a chocolate bar for us to share :)
xoxo steph

Melt the butter in a medium saucepan over medium heat, stirring often, until it foams and browns, about 5–8 minutes. Transfer brown butter to a large bowl and let cool slightly.

In a separate bowl, whisk the flour, baking soda, and salt.

Add the sugars to cooled butter. With an electric mixer beat butter mixture on medium, scraping down sides, until incorporated, about 1 minute. Add the eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds.

Reduce to low and add in the dry ingredients and beat, scraping down sides and bottom of bowl, until just combined.

With a wooden spoon or spatula, stir in the chocolate feves and Skor until just combined. Let sit at room temperature at least 30 minutes the dough will thicken as it sits.

Preheat to 375°F, with a rack in the center of the oven. Line a rimmed baking sheet with parchment paper. Scoop out 3 tablespoons of dough per cookie and space out on the cookie sheet, leaving plenty of room. Do not flatten the balls as the cookies will spread as they bake. Sprinkle with sea salt.

Bake until the edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on the sheet 10 minutes, then transfer to a wire rack and let cool completely. Enjoy!