Every so often I realize I have multiples of some pantry items. These cookies are the result of one of those realizations. I adapted one of my favorite cookie recipes (Joy the Baker’s Brown-Butter Chocolate Chip Cookies) into these Brown-Butter Toffee Cookies. The brown butter and butter toffee are really yummy together.
Brown-Butter Toffee Cookies
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon molasses
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 ½ cup Heath Bits O’ Brickle Toffee Bits
In a medium bowl, whisk together flour, salt and baking soda. Set aside.
Start by browning 1/2 cup (1 stick) butter. In a small saucepan, melt butter over medium heat. The butter will melt, foam up, crackle and pop some as it cooks (it’s just the water cooking out). Swirl the pan or stir the butter occasionally keeping an eye on the melted butter. The butter will become fragrant with brown bits forming at the bottom of the pan. Once the bits are caramel brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl. If you leave it in the pan it will continue to cook and burn. Allow butter to cool for 20 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar. Cream on medium speed until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and molasses and beat until incorporated.
Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture. Add the granulated sugar and cream for 2 minutes, until well incorporated. Add the egg and egg yolk and beat for 1 minute more.
Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed. Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated. Add the toffee bits and mix until just incorporated.
Put the bowl in the fridge for at least 30 minutes. (you can keep in the mixer bowl, if you are going to make at the end of 30 minutes, or wrap in plastic and keep for longer).
Place racks in the center and upper third of the oven and preheat oven to 350 degrees f. Line two baking sheets with parchment paper. Scoop dough by the two tablespoonful (I use the larger size cookie scoop) onto prepared sheets. Be sure to leave about 2-inches of space between each cookie.
Bake for 12 to 14 minutes of until cookies are golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes. Serve warm or allow to cool completely.