Directions: |
Directions:Preheat oven to 350ºF. Line cookie sheets with parchment paper, set aside. Cut your butter into tablespoon size pieces and place in a medium size saucepan. Melt over medium-low heat. Once butter has melted, increase heat to just above medium heat. Swirl and scrape the sides of the pan frequently with a wooden spoon or heat proof spatula, the butter will bubble and pop. Once the bubbling/ popping slows, the butter will begin to turn brown. Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of brown butter, remove from heat, quickly pour into a large heat proof bowl. Allow butter to cool for 20-25 minutes before proceeding with the recipe.
Add sugars into cooled brown butter, stir well. Stir in eggs, one at a time, stirring well after each addition. Add vanilla extract and stir. In a separate, medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture stirring until ingredients are nearly completely combined. Add milk chocolate toffee bits and stir until ingredients are well incorporated. Drop by heaping, rounded 1½ tablespoon scoops on to prepared cookie sheets, placing at least two inches apart. Sprinkle lightly with sea salt if desired, press the salt into the dough so it will stick. Bake at 350ºF for 9-10 minutes or until edges are just beginning to turn golden brown. Allow cookies to cool on baking pan for about three minutes and then use a spatula to gently scoop beneath them and carefully wiggle them free from the parchment paper, as the toffee tends to stick. Allow to cool several more minutes and then transfer to a cooling rack to cool completely. |
This recipe for Brown Butter Toffee Cookies is from