Chewy centers, crisp edges, and buttery toffee bits.
CBy chef_t
Servings
18
1 cup Unsalted butter
1 cup Light brown sugar
0.5 cup Granulated sugar
1 piece Egg
1 piece Egg yolk
2 tsp Vanilla extract
2.25 cup All-purpose flour
1 tsp Baking soda
1 tsp Fine salt
1 cup Toffee bits
1 tsp Flaky sea salt
Calories
247 kcal
Protein
3g
Carbs
35g
Fat
11g
Fiber
1g
Sugar
22g
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Brown the Butter
1. Melt the unsalted butter in a light-colored saucepan over medium heat, swirling often. Cook 6 to 8 minutes until it foams, smells nutty, and golden-brown specks form at the bottom. Pour immediately into a large heatproof bowl, scraping in all the browned bits, and cool for 15 minutes.
1 cup Unsalted butter
Make the Dough
2. Whisk the light brown sugar and granulated sugar into the cooled brown butter until smooth. Whisk in the egg, egg yolk, and vanilla extract until glossy and thick.
1 cup Light brown sugar,
0.5 cup Granulated sugar,
1 piece Egg,
1 piece Egg yolk,
2 tsp Vanilla extract
3. Stir the all-purpose flour, baking soda, and fine salt together, then fold into the wet mixture until just combined. Fold in the toffee bits. Chill the dough for 30 minutes so it firms up and the flavors deepen.
2.2 cup All-purpose flour,
1 tsp Baking soda,
1 tsp Fine salt,
1 cup Toffee bits
Bake
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop the dough into 18 balls of about 3 tablespoons each, spacing them 2 inches apart.
5. Bake for 11 to 13 minutes, until the edges are golden and crisp and the centers still look slightly underdone. Sprinkle with flaky sea salt right out of the oven.
1 tsp Flaky sea salt
Cool
6. Let the cookies rest on the baking sheet for 10 minutes to finish setting, then transfer to a wire rack. The centers stay chewy while the edges crisp as they cool.
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