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Browned Butter Toffee Chocolate Chip Cookies

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Ingredients

1 cup butter
1/2 cup toffee bits
1/2 cup quick cooking oatmeal
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 egg yolks
1 tablespoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 (12 ounce) package semisweet chocolate chips
1 cup milk chocolate chips

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Browned Butter Toffee Chocolate Chip Cookies

  • Serves 42
  • Easy

About This Recipe

You may not know it, but there has been quite a debate in the foodie world about how to make the best chocolate chip cookies. Should you use more flour? Less? Should the butter be used in solid form, or should it be melted? Is browned butter better? If you brown the butter, should it be chilled again, or used in its liquid form? How many eggs does a cookie recipe need? Should the egg whites be left out?

My contribution to the controversy borrowed from the famous Mrs. Field’s Cookies recipe story. You remember – that recipe made the rounds a few years ago because of an urban legend. The story is that a woman requested the recipe for these fabulous chocolate chip cookies from Neiman Marcus. The company sent it to her, and allegedly billed her $250. So she vowed to spread the recipe far and wide as revenge.

That story is not true of course, but the legend lives on. That recipe used ground oatmeal in the cookies and added a grated Hershey bar. Those ingredients are known as “finely divided solids” in the food world. They act as emulsifiers, making the recipe smoother.

But after a conversation with my husband, I thought I could go one better. How about adding ground toffee bits to the recipe? And to increase the caramel flavor, I browned the butter and used it while it was still liquid and melted. Another egg yolk stops the ground toffee from making the cookies hard.

Wow! The cookies are wonderful. It was hard to restrain ourselves from eating the whole batch. Try them and see for yourself.

Steps

1
Done

Place the butter in a heavy small saucepan over medium heat. Melt the butter.

2
Done

Turn the heat to medium-low and let the butter brown. It will make lots of noise at first as the water boils off. Just swirl the pan from time to time to check on the color. When the butter gets close to being ready, it will start smelling nutty. Keep a close eye on it, because it can burn easily. When the butter is a nice brown, take it off the heat and pour the butter (carefully) into a mixer bowl.

3
Done

While the butter is browning, combine the toffee bits and oatmeal in a food processor. Process until finely ground and set aside.

4
Done

Add the sugars to the butter in the mixer bowl and mix for a minute. Let stand for 10 minutes. This helps the sugar dissolve so the cookies are creamier.

5
Done

Beat the eggs, egg yolks, and vanilla into the butter and sugar mixture.

6
Done

Beat the oatmeal/toffee mixture into the batter.

7
Done

Add the flour and baking soda and mix well.

8
Done

Then add both kinds of chocolate chips.

9
Done

Cover the dough and chill for at least 3 hours. The dough is soft, and it needs this step for the cookies to have the proper shape.

10
Done

When you're ready to bake, preheat the oven to 325°F. Form the dough into balls, using 2 tablespoons per ball. Place them 3" apart on a cookie sheet.

11
Done

Bake the cookies for 13 to 18 minutes or until they are light golden brown. Don't overbake them or they will be hard. Remove the cookies to a wire rack to cool.

12
Done

Store the cookies in an airtight container at room temperature.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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