Brown Butter Cinnamon Toffee Chocolate Chip Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
The nuttyness of the brown butter compliments the cinnamon so well. These are a really easy bake.
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Brown Butter
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Semisweet Chocolate Chips
- 1/2 Cup Milk Chocolate Chips
- 1/2 Cup Toffee (to garnish)
Instructions
Make sure your eggs are room temperature and this dough will come together beautifully!
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly ubtil the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
- While your butter cools sift your dry ingredients.
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chocolate chips and fold until combined. Do not over mix.
- If making right away the cookies will be delicious but I reccomend refrigerating for atleast an hour. Just cover the bowl in plastc wrap and allow to set in the fridge.
- Drop the dough by 1/4 cup balls or use a large ice cream scoop. Bake 6 at a time in a large cookie sheet.
- Bake at 350 degrees for 10-12 mins (Mine bake in 11 mins) until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- When you fix the shape of your cookies if you choose to its totally optional add more chocolate chunk pieces to the top! .
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
