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Brown Butter Toffee Chocolate Chunk Cookies
Course
Dessert
Prep Time
50
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
1
hour
hour
Servings
17
Author
Pam - For the Love of Cooking / Original recipe by Two Peas and Their Pod
Ingredients
½
cup
unsalted butter
softened to room temperature, divided
½
cup
dark brown sugar
¼
cup
white sugar
1
large egg
1
tsp
vanilla extract
1
cup
+ 2 tbsp flour
½
tsp
cornstarch
½
tsp
salt
½
tsp
baking soda
½
cup
semi-sweet chocolate chunks
or chocolate chips
¼
cup
Heath bar
chopped into chunks
Coarse sea salt
to taste, to sprinkle on top
Instructions
Place 1/4 cup (4 tablespoons) of unsalted butter in a small saucepan over medium heat.
Melt the butter, swirling it in the pan often, for a few minutes until the butter starts to brown and smell nutty; remove from the heat.
The butter will have small brown bits on the bottom and should be amber in color.
Pour the brown butter into a small bowl to cool to room temperature, about 20 minutes.
Beat the remaining 1/4 cup of softened butter with brown sugar and white sugar until creamy.
Add the cooled brown butter, egg, and vanilla then beat until creamy and smooth.
Combine the flour with cornstarch, salt, and baking soda; mix well.
Gradually mix the flour mixture into the butter mixture until just combined.
Stir in the chocolate chunks and the toffee chunks.
Place the dough into the refrigerator for 30 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Remove the dough from the refrigerator and form it into 2 tablespoons-sized cookie dough balls.
Place on the prepared baking sheet, about 2 inches apart.
Sprinkle each cookie with a bit of sea salt.
Place into the oven and bake for 10 minutes, or until slightly brown around the edges.
Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
Transfer to a wire cooling rack to cool completely. Enjoy!