Description
These cookies are buttery with crisp edges and soft centers. Loaded with flavor from the salty brown butter, cashews, and toffee!
Ingredients
Scale
- 1 cup salted butter
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups all purpose flour
- 1 cup salted cashews, chopped
- 3/4 cup toffee bits
- 1 1/4 cups semi-sweet chocolate chips
- optional – flaked sea salt on top to garnish
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Once butter is melted, continue to cook, bringing butter to a boil, swirling pan constantly to avoid burning.
- Cook the butter until it reaches a deep amber color. Remove from the heat immediately and allow butter to cool for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the melted and cooled butter and both sugars. Mix on medium speed until combined. Add in the eggs, vanilla, baking soda, and salt. Mix for 1 minute, scraping sides of bowl as necessary.
- Turn the mixer to low and add flour, mixing until just combined. Stir in cashews, toffee, and chocolate chips until incorporated.
- Using a large (3-tablespoon) cookie scoop, drop dough 2 inches apart onto prepared baking sheet.
- Bake for 8 minutes, and then rotate pan and bake for an additional 5 minutes, or until cookies are lightly golden at edges and tops are just set.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days.
