Whenever I see a recipe, article, or headline that reads “The best…” I raise an eyebrow. Is it really the best? While poking around on Bon Appetit’s website the other day, I saw a link in the sidebar that read “Could this recipe be the greatest chocolate chip cookie ever?” I of course, clicked on the link and found a recipe for brown butter and toffee chocolate chip cookies. The recipe did sound good, but there was such much going on with the brown butter, toffee, and flaky salt that I thought it might be overkill. The only way to find out was to try it.
The recipe called for a Skor bar (something I didn’t even know still existed), but I couldn’t find one at the market, or even a Heath bar for that matter, so I bought the Heath toffee bits instead. If you’ve never made brown butter before, it can be a little tricky. There’s a fine line between brown butter, and burnt butter. You’ll want to keep a close eye on it as it starts to turn a golden brown. As soon as the butter begins to smell nutty, you’re basically done. Other than browning the butter, the rest of the recipe comes together like any other.
These cookies were pretty darned good. I’m typically an “eat the cookie right out of the oven” kind of person, but these cookies are better the longer they sit. The brown butter’s nuttiness, combined with the dark brown sugar (my personal fav for baking) really gave the cookies a depth of flavor, bringing out a more of a caramel like taste, enhanced by the toffee bits. Basically, everything came together like a perfect storm. What could make this cookie over the top good? Salt…something Kate Davey thought of when she created this recipe. While I’m still hesitant to call this the greatest chocolate chip cookie ever, I can say with confidence it’s in the top 5 best that I’ve ever tasted.
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, (room temperature)
- 2 teaspoons vanilla extract
- 2 chocolate toffee bars, (chopped into ¼-inch pieces (preferably Skor))
- 1½ cups chocolate wafers ((preferably 72% cacao))
- Flaky sea salt
- Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl; let cool slightly. Whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute. Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined. Add candy and chocolate wafers and mix to combine with a spoon or spatula. Let sit at room temperature at least 30 minutes to hydrate flour; dough will look very loose but will thicken as it sits.
- Arrange a rack in center of oven; preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a 1½-oz. ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½” apart (alternatively, form dough into ping pong ball-sized pieces with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.
This recipe is by Kate Davey from Bon Appetit’s Website
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