This is a delicious bon appetite recipe by Kate Davis that can be used as a base chocolate chip recipe! I have made these so many times and tried different methods while baking. Just wanted to share a picture of refrigerated vs. not refrigerated cookies. After you mix your cookies, they are be refrigerated for anywhere from 15 minutes to overnight. You can also leave your cookie dough at room temp for about 20 minutes for the dough o hydrate and bake right after that. The resulting cookies are slightly differences so check it out!
Brown Butter Chocolate Chip Cookies
This is a bon appetite recipe and my base for so many cookies! These are a brown butter cookies, absolutely delicious and a crowd pleaser! Browning butter can seem intimidating, but it is really quite easy. The cookies are made with chopped dark chocolate which is absolutely perfect with this rich-caramel-tasting dough, with homemade toffee pieces. You can make your cookies extremely large (10-12 cookies) or make them half the size and get about 20 small cookies from this batch of cookie dough. I love large, cafe style cookies but this is completely your preference.
Ingredients
- 227 grams (1 cup) unsalted butter
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 215 grams (1 cup) packed dark brown sugar
- 73 grams (1/3 cup) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 215 grams (1 1/2 cups) dark chocolate chopped
- 100 grams of homemade toffee or replace with 3 skor bars
- 1 teaspoon espresso powder
- Flaky sea salt
Homemade Toffee
- 85 grams heaping 1/3 cup of unsalted butter
- 65 grams 1/3 cup of dark brown sugar
- 100 grams 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- Replace Homemade Toffee with 3 Skor bars chopped
Instructions
Make Toffee
- Add butter, and sugars into a heavy bottom sauce pan.
- Heat on medium heat until butter is melted and sugar begins to dissolve.
- Turn heat down on low and heat until the contents of your pan bubble.
- Stir periodically to prevent burning use a wooden spoon.
- Mix in your salt.
- The sugar will be fully dissolved and should start changing colour to be a bit more golden brown. Turn your heat on low to medium so it does not burn.
- When the sugar looks like it is fully dissolved, test the doneness of your toffee by placing a tiny bit of the toffee of parchment and testing if it hardens without any granules.
- When toffee is ready, pour it out on a payment lined baking sheet, allow to cool and break into pieces before using in your cookies.
- There will be a bit of leftover toffee when you weight out 100 grams of toffee for your cookies.
Make Cookies
- Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off the heat. Set aside and let cool. Let it cool till it is essentially at room temperature.
- In a mixing bowl, add your flour, baking soda, and kosher salt together and whisk until evenly combined. You can make espresso powder by grinding coffee beans and sifting it so it is extremely fine with no coarse pieces.
- In your stand mixer or another mixing bowl, add sugars (brown and granulated) and browned butter together and beat on medium speed for about 1 minute until incorporated.
- Add your eggs and vanilla and mix for another minute. The mixture should thicken and lighten at this point.
- Reduce speed of stand mixer or electric hand mixer and add dry ingredients and beat just to combine. Mix in 3/4 of your chopped dark chocolate and 3/4 of your toffee.
- The dough will be quite soft so to hydrate the flour and allow to thicken. Place your dough in the fridge for 15 minutes.
- Place a rack in the middle of the oven; preheat to 375°F. Scoop with 1/4 cup or ice cream scoop. These make about 10-12 large cookies or 20 smaller ones.
- Top cookie dough ball with remainder of chopped dark chocolate and toffee It will look crowded but cookies spread significantly and toppings will space out.
- Bake cookies on a parchment lined baking tray until edges are golden brown and firm but centres are still soft, 13-15 minutes for larger cookies or 9-10 minutes for smaller cookies. Make sure you really spread out your large cookies. If I am making only 10 cookies, I can usually only fit a maximum of 3 cookies per baking sheet.
- Your cookies should be golden brown and caramelized on the edges and crinkly, and just done in the middle a bit glossy (almost under done looking).
- Leave your cookies to cool before enjoying so they firm up.
- You can freeze the cookie dough and bake from frozen, adding more time when baking OR freeze your cookies after you have baked them and enjoy them frozen or thawed.
