Chocolate Chip Cookies with Brown Butter and Toffee Step By Step

Chocolate Chip Cookies with Brown Butter and Toffee Step By Step:-There are dark chocolate chips, milk chocolate toffee bits, and brown butter in these big, chewy cookies to make them taste great. You might find that these chocolate chip cookies with brown butter and toffee are your new favorite cookie.

Chocolate Chip Cookies with Brown Butter and Toffee Step By Step

Ingredients 

• 2 cups minus 2 tablespoons cake flour
• 1 ⅔ cups bread flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 1 ¼ cups unsalted butter browned and cooled
• 1 ¼ cups packed light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 egg yolk room temperature
• 2 teaspoons pure vanilla extract
• 1 10– ounce bag dark chocolate chips
• 1 8– ounce bag Heath Milk Chocolate English Toffee Bits
• flaky sea salt

Also Read:-Easy Blackberry Cobbler Step By Step

Instructions

1. Put the salt, baking soda, baking powder, and flours through a sieve into a bowl. Put away.
2. Using a paddle tool on a stand mixer, mix the sugars and cooled brown butter together on medium speed for about 3 minutes. One at a time, add the eggs and egg yolk, making sure to mix well after each addition. Do not beat the vanilla in.
3. Turn down the speed, add the dry ingredients, and mix for 5 to 10 seconds, until everything is just mixed. Add the chocolate chips and toffee bits slowly and mix just until they are mixed. Wrap the dough in plastic wrap and put it in the fridge for 24 to 36 hours. You can use dough in batches, and it can stay in the fridge for up to 72 hours.
4. If you want to make it easier to scoop, leave the dough out on the counter for 30 minutes to an hour before you get ready to bake. Warm the oven up to 350°F. Put parchment paper on the bottom of a baking sheet. Put away.
5. Make dough balls that are about 3 ounces each. Place dough balls on a baking sheet that has been prepared, leaving a few inches between each cookie so that they can spread. For 16 to 18 minutes, or until golden brown but still soft.
6. If you want, sprinkle with fine sea salt right away. After 10 minutes, move the sheet to a wire rack and place the cookies on another rack to cool a bit more. Do it again with the rest of the dough, or put some dough away in the fridge to bake the rest of the batches the next day.

Nutrition

• Serving: 1cookie |
• Calories: 438kcal |
• Carbohydrates: 57g |
• Protein: 5g |
• Fat: 21g |
• Saturated Fat: 15g |
• Polyunsaturated Fat: 1g |
• Monounsaturated Fat: 4g |
• Trans Fat: 1g |
• Cholesterol: 60mg |
• Sodium: 321mg |
• Potassium: 157mg |
• Fiber: 1g |
• Sugar: 37g |
• Vitamin A: 527IU |
• Vitamin C: 0.1mg |
• Calcium: 90mg |
• Iron: 1mg |