Brown Butter Toffee Cookies for a Friend
Have you met my sweet blogger friend, Kate, of Food Babbles? Kate is the mom of three gorgeous daughters, a wife, EMT as well as a talented cook and baker. Her dedication to family and helping others make her a one of a kind friend. When I heard she was having shoulder surgery, I was delighted to help her out with a guest post while she recovered. So I baked up some extraordinary brown butter toffee cookies to share with all of you over on Kate’s blog.
These were truly some of the most sublime cookies to ever come out of my kitchen. I happen to adore toffee, so anytime there’s a chance to sneak it into a cookie, I’m game. And they are the star of the show in these incredible treats. No chocolate chips or nuts to battle for the title. Toffee all the way. Well, that and the brown butter in the dough. Cooking the butter till it darkens and develops a lovely nuttiness and adds a rich layer of flavor that can’t be beat. And these are perfect, chewy cookies. If you’re a toffee fan, you must add these gems to your baking list!
How to Make Brown Butter:
- Ideally, you should start with unsalted butter, cut into pieces
- Use a light colored saucepan so you can see the butter’s color changing
- Cook over medium heat
- Watch carefully, stirring frequently
- The butter will foam; this is normal
- Pull off the heat when it starts to brown and smell nutty
- Strain off any solids (brown bits) if desired
- Keep up to 2 weeks in the refrigerator
Now head on over to Kate’s blog to say hello!
- 2¼ cups flour
- 1 teaspoon baking soda
- 2 sticks butter, gently cooked till light brown
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 2 eggs
- 8 Heath bars (1.4-ounce size), chopped into ¼ inch chunks
- In a large bowl, mix together sugar, brown sugar, and salt. Add vanilla. Mix in warm brown butter and mix till sugar starts to dissolve. Add eggs and mix till combined. Add flour and baking soda and stir until just combined. Mix in toffee chunks.
- Cover the bowl with plastic wrap and let chill in the refrigerator for two hours or up to overnight.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Drop dough by rounded tablespoons onto baking sheet about 2 inches apart. Bake till edges are golden in color and tops start to look set, about 10 minutes.