Thursday, January 15, 2015

Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies

I LOVE this recipe! It makes the best crunchy, chewy chocolate chip cookies ever. At first you will think they won't turn out because when I made them the dough was on the crumbly side especially after I got all the yummy chips and nuts in there. But press the dough into a large golf ball size ball and slightly flatten with your hands and bake like it says. Delicious!!! Enjoy!

Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies
Makes 1 dozen or two

  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon corn starch
  • 1 Tablespoon vanilla
  • ¾ cup butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1/2 cup semi-sweet chocolate chips 
  • 1/2 cup milk chocolate chips 
  • 1 cup Heath toffee bits
  • 1/2 cup chopped pecans (optional)
Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
Cream butter with sugars together in a large mixing bowl. (this doesn't really cream with melted butter but whip it for a couple of minutes anyway)
Beat in the vanilla and then add in the eggs and continue beating until the mixture is light and creamy. (again, it won't be really light and creamy like a usual cookies dough)
Add in the dry ingredients and mix just until combined.
Stir in the chocolate chips and toffee bits, (and pecans if you are using them)
Preheat oven to 325 degrees.
Drop cookie dough ¼ cup at a time onto a parchment lined baking sheet.
Space cookies about 3 inches apart and bake for 12-14 minutes. If you like you can bake a batch and store the rest of the dough in the fridge in a tupperware container. Just take out and bring to room temperature when baking another batch.
The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling. Store in Zip loc bag!

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