Brown Butter and Toffee Chocolate Chip Cookies
Brown Butter and Toffee Chocolate Chip Cookies
Yield: 20 large cookies
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
2 sticks unsalted butter
½ cup sugar
¾ cup packed light brown sugar
1 teaspoon salt
2 ½ teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 ½ cup dark or bittersweet chocolate chips
¾ cup crushed English toffee (Heath Bits), finely chopped in a food processor
Procedure:
1). Preheat oven to 375 degrees. Combine the all-purpose flour, cake flour, and baking soda. Sift the dry ingredients into a medium-sized mixing bowl and reserve for later use.
2). Place the butter in a medium-sized saucepan over medium-low heat and cook until it has a golden brown color and nutty aroma. Strain the butter through a fine mesh strainer into a large mixing bowl.
3). Add the sugar, brown sugar, salt and vanilla extract to the brown butter and whisk, using an electric mixer with a whisk attachment, on medium speed for three minutes.
4). After three minutes, add the large egg and egg yolk to the bowl and whisk an additional two minutes until the batter is thickened and increases in volume.
5). Add the sifted flour and baking soda to the whisked batter (all at once) and gently fold together with a rubber spatula to form the cookie dough. Just before all of the flour is incorporated, add the chocolate chips and finely chopped toffee and continue gently folding just until they are thoroughly incorporated into the cookie dough.
6). Place the cookie dough onto a large sheet of plastic wrap and roll the dough in the plastic wrap to form a cylinder shape. Twist the ends of the plastic wrap to form a tight uniform cylinder of cookie dough. Place the wrapped cylinder of cookie dough into the freezer for 30 minutes before proceeding.
7). After 30 minutes, remove the cookie dough from the freezer and slice the cylinder of dough into 20 uniform discs.
8). Carefully remove the plastic wrap from the discs of cookie dough and gently shape the discs with your hands into uniform round cookie shapes.
9). Place four cookies onto a cookie sheet and place the cookie sheet on the middle rack of the oven. Bake one cookie sheet at a time for 10 minutes at 375 degrees. When the cookies are finished baking, allow them to rest for two to three minutes on the cookie sheet before transferring to a wire rack to finish cooling before serving.