All the cookies were done and cooling - and I went to move one of the cooling racks with cookies on it and I dropped one. I swore and Heays came in and said she got it! She knew I couldn't give out something that fell on the floor - even if I do clean the area by the stove every day because I get flour all over the place. Once cooled I even tried one.....they were good - really good.
Brown Butter Toffee Chocolate Chip Cookies
makes about 3 dozen
1 1/4 cups (2 1/2 sticks) butter
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits
- Preheat oven to 350 degrees. Line cookie sheets with Silpats or parchment paper.
- In a medium saucepan over medium heat, cook the butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat to combine. Add the flour mixture and beat until combined. Add toffee bits and chocolate chips and stir until fully incorporated.
- Scoop teaspoon of dough onto prepared cookie sheets, spacing each one 2" apart - they will spread out. Bake, rotating sheets halfway through, 9-12 minutes, or until edges are golden brown. Let cool on trays for 2 minutes and then move to cooling rack to completely cool.