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Brown Butter Vanilla Chocolate Chip Toffee Cookies

Serves:

16-20 cookies

About the Recipe

The dough of this batter tasted so good, I thought about not baking these cookies. Willing to risk the raw egg and flour, I eventually came to my senses and baked them. Lucky for us, safe to eat, baked cookies are in fact, just as delicious as the batter. Love that for us.

Ingredients


1C (2 sticks) butter, unsalted, browned and at room temperature

1/2C sugar

1/2C brown sugar

2Tbsp vanilla extract

2 eggs

2C flour

1Tsp baking powder

1Tsp baking soda

1/4Tsp salt

1/2C chocolate chips

1/2C toffee pieces

Preparation

1: Preheat oven to 350 degrees Fahrenheit.

2: Brown your butter and set it aside. I like to whisk constantly to ensure the brown bits on the bottom of the pan don’t burn. You really need it to come to room temperature before using it in the cookie recipe. Using it warm will either scramble your eggs or melt your sugar into a liquid, causing you to need more flour, and it’s not the vibe.

3: Whisk together flour, baking powder, baking soda, and salt in a bowl.

4: In a larger bowl, whisk together eggs, sugar, brown sugar, vanilla, and browned butter.

5: In 2 batches, add the flour to the wet ingredients. I use a whisk for the first round of flour and switch to a rubber spatula for the second round as it gets thick.

6: Next, fold in chocolate chips and toffee.

7: Roll cookies into balls and place them on a parchment lined baking sheet and cover with plastic wrap.

8: Transfer cookies to the refrigerator and allow to rest a minimum of 30 minutes. Up to a day in the refrigerator is okay.

9: Bake the cold cookies for about 15-20 minutes. Until the edges are golden. Enjoy!

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