Jay’s Brown Butter and Toffee Chocolate Chip Cookies is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Jay’s Brown Butter and Toffee Chocolate Chip Cookies is something which I’ve loved my whole life.
Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, jay’s brown butter and toffee chocolate chip cookies. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
To get started with this particular recipe, we have to first prepare a few components. You can have jay’s brown butter and toffee chocolate chip cookies using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Jay’s Brown Butter and Toffee Chocolate Chip Cookies :
- Take 1 cup (2 sticks) of unsalted butter.
- Get 2 cups of all-purpose flour.
- Take 1 teaspoon of baking soda.
- Take 3/4 teaspoon of kosher salt.
- Take 1 cup of (packed) dark brown sugar.
- Prepare 1/3 cup of granulated sugar.
- Prepare 2 of large eggs, room temperature.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 2 of chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces.
- Prepare 1 1/2 cups of chocolate wafers (disks, pistoles, fèves; preferably 72% cacao).
Steps to make Jay’s Brown Butter and Toffee Chocolate Chip Cookies :
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl..
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute..
- Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits..
- Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake..
- Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely..
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