mom’s chocolate chip cookies – with a twist

brown butter toffee chocolate chip cookies

this recipe is a riff on my favorite chocolate chip cookies that my mom makes every christmas. brown butter and toffee bring a great nutty/toasted flavor and nothing is better than melty chocolate chips right out of the oven 🙂 i also had to add sprinkles for a little festive charm (here is a link to this fun sprinkle mix), but the other half of the batch is sprinkled with maldon sea salt and honestly they are to die for. next time i will go sea salt all the way around. or maybe sea salt AND sprinkles. can’t go wrong with sprinkles. hope you enjoy these as much as my family has over the years!

ingredients

2 1/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1 stick unsalted butter
1 stick plus 1 tablespoon brown butter (instructions below, but this will need to be made ahead of time)
1 cup packed dark brown sugar
1/2 cup sugar
1 tbsp vanilla extract
1 egg + 1 egg yolk
1 cup semi sweet chocolate chips
1/4 white chocolate chips
3/4 cup crushed toffee bits with chocolate (i used this one because i’m lazy, but you could also chop your own, or put the candy bars into the food processor)
optional – sprinkles and/or sea salt for decorating

instructions

a few hours or up to a couple of days before you plan on starting your cookies you will need to make the brown butter. cut up 1 stick + 1 tablespoon of unsalted butter into tablespoon size pieces and using a light colored pan or skillet, start to melt it over medium heat, stirring with a rubber spatula or wooden spoon. i use an extra tablespoon because some of the liquid evaporates as it’s cooking. cook the butter until the foam disappears, you start to see brown bits in the bottom, and it is giving off a nutty aroma. this should take around 5-8 minutes. be careful not to overcook it as it can burn! as soon as it’s done, pour the butter along with all the brown bits into a glass bowl and set aside to cool. the butter will need to solidify again before we bake the cookies, so you can leave it at room temperature, or put in the fridge and then get it out to come to room temperature before baking.

for the cookies, start by preheating the oven to 385 degrees. whisk together the flour, baking soda and salt in a medium sized bowl. take the stick of regular unsalted butter and nuke it (yes nuke it) for about 15-20 seconds or until it just starts to melt. i don’t know why… this is how my mom does it… just trust me. add this, along with the room temperature brown butter to your electric mixer with the paddle attachment, as well as the brown sugar and white sugar. cream the butter and sugar together on medium speed until fluffy. add in the eggs and vanilla, and mix until combined. add in the dry ingredients in thirds with the mixer on low until everything is fully combined. add in the chocolate chips and heath bar bits, then mix on low until everything is incorporated and evenly distributed. scoop evenly sized balls of cookie dough (i don’t own a cookie scoop because i’m weird and just use a spoon) onto a baking sheet, sprinkle them with your choice of toppings, and bake for approx 10-12 minutes. mine never take longer than 10 minutes.


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