My mom told me, after eating her second cookie this afternoon, that this is her new favourite cookie recipe. And that says a lot, because between her and I – we bake our fair share of cookies throughout the year.
If you enjoy chocolate (which hopefully you do, and if you don’t… please reevaluate your life…), brown butter and mixing sweet with salty – these cookies will fit perfectly in your belly!
I wasn’t sure how these cookies were going to turn out because unfortunately I only had 1/2 cup of butter, and so I had to use 1/2 margarine to complete my full cup of butter that is needed in this recipe. My batter was really wet, so I was worried these cookies were going to turn into pancakes or something, but luckily they didn’t! They turned out looking really well, and they look so pretty in my cookie jar, sitting on my kitchen counter. There’s nothing like knowing there’s a jar of delicious homemade cookies in your kitchen, at any given time of the day!
So I definitely recommend these cookies. I’d have to say they are best when eaten right out of the oven. They’re all warm and gooey and the chocolate just melts in your mouth right away. *drools*
Enjoy! (P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)
- 1 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chunks or chocolate chips
- 1/2 cup chopped Heath or Skor toffee candy bars
- Coarse sea salt, to sprinkle on top
1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)
2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.
3. Add the egg, egg yolk, and vanilla and mix until combined.
4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.
5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.
6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.
7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.
Adapted from Two Peas and Their Pod
(P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)