Description
This Salted Butter Crunch Chocolate Chip Cookie recipe is better than any bakery cookie. Browned butter and buttery homemade toffee makes these cookies irresistible.
Ingredients
Scale
Toffee:
- 1/4 cup salted butter
- 1/2 cup granulated sugar
Cookies:
- 1 cup salted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
- Optional – flaked sea salt to garnish
Instructions
- Toffee: Line a baking sheet with parchment paper and set aside.
- In a small, heavy saucepan over low heat bring the butter and sugar to a boil, stirring occasionally. Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces. You will have a rounded cup of toffee pieces.
- Cookies: In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling, swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
- Remove from heat and allow butter to cool for 20 minutes. While the butter is cooling, preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
- Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
- Mix in the chocolate chips and toffee pieces.
- Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart.
- Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
- Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Notes
Store airtight for up to 3 days for best freshness.
