chewy cookie recipe

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

Perfect, chewy molasses cookies! The dough needs to be refrigerated for at least 1 hour before baking. Rolling these in a little sugar before baking gives the cookies a delicious crunch!I like making these with King Arthur Flour Gluten-Free Flour.

Gluten-Free Molasses Cookies

brown sugar

vanilla

almond butter

molasses

butter (or vegan butter, softened)

cinnamon

ginger

nutmeg

gluten-free 1:1 baking flour

Raw sugar sugar

In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, vanilla, almond butter, molasses, and butter until smooth and creamy.

Add the remaining ingredients and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.

Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1-2 tablespoon-sized balls of dough and roll in the sugar. Place on a baking sheet.

Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!

Store leftovers in an airtight container.

M&M Brookies combine the best of cookies and brownies, featuring delicious M&M's and chocolate chips in a chewy treat. Perfect for any occasion!

M&M Brookies

baking powder

½ cup (113 grams) unsalted butter, softened

(100 grams) granulated sugar

(70 grams) light brown sugar, packed

(84 grams) mini m&m's

chocolate

unsalted butter,

(220 grams) light brown sugar, packed

⅓ cup (35 grams) unsweetened cocoa powder

cornstarch

chocolate chips

Preheat the oven to 350°F with a rack in the center. Line a 9×9 square baking pan with parchment paper and grease it lightly with nonstick spray.

In a bowl, whisk together flour, baking powder, and salt, and set aside.

In a mixing bowl, beat the softened butter and both sugars together with a mixer until light and fluffy, about 1-2 minutes. Add the egg and vanilla, mixing well and scraping the bowl as needed. Gradually mix in the flour mixture until just combined.

Fold in the M&amp;M&#039;s and chocolate chips gently. Chill the cookie dough in the refrigerator while preparing the brownie batter.

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Brown Butter Toffee Chocolate Chip ...

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Top 3 chewy cookie recipe recipes from across the web

The most viewed chewy cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Toffee Chocolate Chip ...

Gluten-Free Molasses Cookies

M&M Brookies

The most viewed chewy cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine