Brown Butter Chocolate Chunk Toffee Cookies
- 3/4 cup (172g) butter, lightly browned and cooled (see notes)
- 1 cup (200g) soft light brown sugar, packed
- 1/3 cup (63g) granulated white sugar
- 1 large free range egg, plus 1 egg yolk
- 1 TBS pure vanilla extract
- 1/2 tsp sea salt
- 1 3/4 cup (220g) plain all purpose flour
- 1/2 tsp baking soda (bicarbonate of soda)
- 1 1/4 cups (227g) dark chocolate chunks
- 1/2 cup (90g) chewy toffees, cut into bits
QUARTER CUP COOKIES – An old recipe downsized. The old recipe was called Ten Cup Cookies. They were given that name because they were composed with 10 (1 cup in size) ingredients. Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. This newer version requires only 1/4 cup of each ingredient and makes 13 beautiful, delicious crispy edged cookies.
LEMON CURD COOKIES - Looking for a special cookie to serve for a special get-together or just to enjoy with a lovely cup of tea? Love the flavor of lemon? Look no further. These are the cookies for you! These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! A tart lemon glaze finishes them off.
Brown Butter Chocolate Chunk Toffee Cookies
- 3/4 cup (172g) butter, lightly browned and cooled (see notes)
- 1 cup (200g) soft light brown sugar, packed
- 1/3 cup (63g) granulated white sugar
- 1 large free range egg, plus 1 egg yolk
- 1 TBS pure vanilla extract
- 1/2 tsp sea salt
- 1 3/4 cup (220g) plain all purpose flour
- 1/2 tsp baking soda (bicarbonate of soda)
- 1 1/4 cups (227g) dark chocolate chunks
- 1/2 cup (90g) chewy toffees, cut into bits
- Combine the room temperature browned butter, brown sugar and white sugar together in a bowl, mixing well together until totally combined. Whisk in the egg, egg yolk and vanilla, again until thoroughly combined.
- Sift the flour, salt and baking powder together and then stir this mixture into the creamed mixture just to combine. Stir in the chocolate chunks and toffee pieces.
- Cover and put in the refrigerator to chill for at least an hour, or overnight if you hav the time.
- When ready to bake, preheat the oven to 350*F/180*C/gas mark 4. Line several baking sheets with baking paper.
- Scoop out the cookie dough using a cookie scoop (1 ounce size) and place the balls 2-inches apart on the baking sheets.
- Bake for 12 to 14 minutes until the edges and bottoms are golden brown and the centers are still a bit gooey. Leave to cool on the pan for a few minutes before scooping off to a wire rack to cool completely.
- Store in an airtight container.
To make browned butter, place the butter in a saucepan over medium heat. Stir constantly until the butter begins to foam and turns golden brown. It will smell lovely and nutty. Take off the heat immediately and set aside to cool to room temperature before using.
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Source: https://www.theenglishkitchen.co/2024/04/brown-butter-chocolate-chunk-toffee.html
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