Ingredients: |
Ingredients: 2 1/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted browned butter + 2 tbsp butter
3/4 c granulated sugar
3/4 c light brown sugar, packed
1 tsp vanilla extract
2 large eggs, room temperature
8 oz bag toffee bits or 1/2 & 1/2 mixture of toffee bits & chocolate chips
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Directions: |
Directions:Preheat the oven to 350º F. Place a silicone baking mat or parchment paper on a baking sheet.
Stir together the flour, baking soda, and salt. Set aside.
Heat 1/2 cups butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 2 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Use a 1 1/2-inch cookie scoop to measure the dough. Drop it onto the prepared baking sheet, leaving room for the cookies to spread.
Bake for 9-11 minutes or until the cookies are lightly browned. Let the cookies cool for a few minutes. Then move them to a cooling rack. Store them in an airtight container on the countertop, or freeze them. They will taste fresh for about 3 days when kept on a countertop. |
This recipe for Chewy English Toffee Cookies is from