Brown Butter Toffee Cookies
Brown Butter Toffee Cookies
Melanie Richtman
Perfect Dinner Recipe
Recommended products: Stainless Steel Cookie Sheet, 1 Quart Saucepan with Cover
Ingredients
½ cup of unsalted butter (one stick)
½ cup (100g) of brown sugar
⅓ cup (67.5g) of white sugar
1 egg, room temperature
¾ teaspoon of vanilla extract
1 ½ cups (175g) of flour
½ teaspoon of cornstarch
½ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt, plus sea salt for garnish
½ cup of toffee pieces, if desired
Directions
Preheat the oven to 350 degrees and lightly grease your cookie sheet or line with parchment paper.
Melt the butter in a 1 quart saucepan on medium low heat until fully melted. Then increase the heat to medium and continuously stir as the butter gets frothy and starts popping. Continue to stir until the butter begins to turn golden brown. Immediately move the brown butter to a separate mixing bowl and let it cool for 30 minutes.
Once the brown butter has cooled, add the brown sugar, white sugar, vanilla extract, and egg and mix well with a hand or stand mixer.
Then, combine the flour, cornstarch, baking soda, baking powder, and salt, and begin mixing into the butter and sugar mixture gradually, until the ingredients are combined.
Gently fold in the toffee pieces and stir.
Roll the cookie dough into balls and place on your cookie sheet, roughly 2 inches apart, and bake at 350 degrees for 12-15 minutes, or until the edges are golden brown and the centers are still soft (they may appear undercooked - they will continue to firm up as they rest)
Top with sea salt and let rest on the cookie sheet for a few minutes before transferring to a cooling rack.
