brown butter cookie

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate. 

Brown Butter Toffee Chocolate Chip Cookies  Recipe by Tasty

unsalted butter

brown sugar,

salt

ice cubes

sugar

dark brown sugar, packed

espresso powder

baking soda

eggs

vanilla extract

½ cups all purpose flour

oz cacao chocolate, 50-70% cacao, chopped

flaky sea salt,

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Make the toffee: Line a baking sheet with parchment paper.

In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.

Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.

Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.

Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.

In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.

Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.

In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.

Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.

Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.

Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.

Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet.  Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.

When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.

Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.

Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.

Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.

https://vid.tasty.co/output/136295/landscape_480/1560816152

Soft &amp; chewy maple cookies lightly laced with nutty brown butter and cinnamon, then drizzled in a buttery maple glaze for the ultimate seasonal cookie! Vegan.

Brown Butter Maple Cookies

flaxseed

water

butter

all-purpose flour

cornstarch

cinnamon

brown sugar (lightly packed)

maple syrup

maple extract (optional,

cane sugar

powdered sugar, as needed add in 1 tbsp increments

Prep: Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.

Brown the Butter: Add the butter to a small pan or pot and warm over medium heat, stirring occasionally. The butter will melt completely, then begin to bubble as a white “foam” rises to the top of the butter. Start to stir frequently now, until the foam darkens in color and the protein solids fall to the bottom of the pan and turn golden; this process should take around 10 minutes in total. Remove the butter from the heat immediately and transfer to a glass measuring cup (scrape the pan well!). Place the cup in the fridge for 10 minutes, to allow the butter to cool.

Dry Ingredients: In the meantime, whisk the flour, cornstarch, cinnamon, baking soda, and salt together in a bowl. Set aside.

Wet Ingredients: In a separate bowl whisk the brown sugar and chilled brown butter together until combined. Add in the flax egg, maple syrup, vanilla extract, and maple extract (if using) and mix again. Transfer the wet ingredients to the dry and mix until a dough forms.

Chill: Cover the dough with plastic wrap and refrigerate for at least one hour. This will allow the butter to re-solidify and for the flour to absorb more moisture and flavor.

Preheat the oven: Preheat the oven to 350F while the cookie dough chills.

Roll: Mix the cane sugar and the cinnamon together in a small bowl and set aside. Form 2-tablespoon balls of cookie dough, rolling it smooth between your hands. Roll each cookie dough ball in the cinnamon sugar, then place each cookie 2” apart on the baking sheet.

Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate fully. Transfer to a wire rack and let cool completely.

Make the Maple Glaze: Add the melted butter to a small bowl along with the maple syrup and 1/2 cup of the powdered sugar. Whisk well, until a smooth icing form; if the mixture is too thin, add additional powdered sugar in 1 tablespoon increments. You can transfer the icing to a piping bag if you want your cookies to be decorated neatly, or simply use a spoon to drizzle the icing over the cooled cookies for a more rustic feel.

Serve &amp; Store: Serve cookies after drizzling, or allow the frosting to fully set and harden before storing. Store cookies in an airtight container at room temperature for up to 4 days. Cookies can also be stored in the freezer for up to one month and reheated as necessary.

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