It is day 3 of my Holiday Cookie Countdown. After reading this post you will want to stop what you are doing and make these cookies.
You’ll thank me later!
Brown butter is a culinary gem. It can add a new flavor dimension to many dishes, and it can easily be worked into many cookie recipes. Here, the brown butter works along with brown sugar and toffee to create an uncommonly flavorful cookie. Making a cookie dough with melted butter means that the normal amount of air that would be incorporated into the dough during creaming is lost. This results in a denser cookie that lacks the ‘cakey-ness’ of your typical chocolate chipper.
Swapping two egg yolks for a whole egg in the dough adds even more richness and body. Adding cornstarch also gives these cookies a chewiness that lingers even a day or two after baking. One taster commented that these cookies were “dense and chewy, almost like eating an unbaked cookie.” Trust me, that is a good thing.
On a technical note, in the video I scoop these cookies after chilling the dough overnight. I realize that the easier route would be to scoop the dough before chilling. Once you’ve mixed your dough, line a cookie sheet (or a couple of plates,) with parchment or plastic wrap, and scoop the cookies onto the tray then cover and chill. This will save some time as the dough is quite solid once it is cold.
- 9 ounces unsalted butter
- 1 cup light brown sugar (220 grams)
- ½ cup white sugar (100 grams)
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 1 large egg
- 2 egg yolks
- 2½ cups plus 2 tablespoons all purpose flour (360 grams)
- 1 tablespoon corn starch
- ¾ teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup toffee bits
- ¾ cup semisweet chocolate chips
- ¾ cup chopped bittersweet chocolate
- Begin by browning the butter. Place the butter in a heavy bottom saucepan and cook over medium-high heat. Once the butter has melted it will bubble and then foam vigorously as the milk solids rise to the surface. After a minute or two the bubbling will slow down and the foam will clear as the butter begins to brown. Swirl the pan so that the butter heats evenly. Once the butter has turned a visible light brown color, and has a nutty scent, remove the pan from the heat and pour the butter and browned milk solids into a heat proof bowl
- In a separate mixing bowl, whisk together the flour, corn starch, baking soda and salt. Set aside
- In the bowl of your stand mixer fitted with the paddle attachment, combine the sugars, browned butter and milk, and allow to sit for about 10 minutes until the butter has cooled
- Beat the mixture on medium speed until smooth, then add in the eggs and vanilla
- Beat to combine and then scrape your bowl and beater
- Add all of the dry ingredients, blending on low to combine
- Add the toffee bits and both chocolates, blending to combine
- Scoop rounded tablespoons of cookie dough out onto prepared sheets, then cover and chill overnight, or up to 3 days
- When you are ready to bake your cookies, preheat your oven to 350*F
- Place the cookies on a parchment lined baking sheet and flatten them down a bit
- Sprinkle the cookies with more toffee and chips if desired
- Bake for about 12 minutes, until the edges are golden and the cookies have puffed. Bake longer for a crispier cookie
- The cookies will flatten a bit and firm up upon cooling