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We hope you got insight from reading it, now let's go back to jay’s brown butter and toffee chocolate chip cookies recipe. To cook jay’s brown butter and toffee chocolate chip cookies you only need 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Jay’s Brown Butter and Toffee Chocolate Chip Cookies:
- Use 1 cup (2 sticks) of unsalted butter.
- Provide 2 cups of all-purpose flour.
- You need 1 teaspoon of baking soda.
- Take 3/4 teaspoon of kosher salt.
- Prepare 1 cup of (packed) dark brown sugar.
- Prepare 1/3 cup of granulated sugar.
- Provide 2 of large eggs, room temperature.
- Provide 2 teaspoons of vanilla extract.
- Get 2 of chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces.
- You need 1 1/2 cups of chocolate wafers (disks, pistoles, fèves; preferably 72% cacao).
Instructions to make Jay’s Brown Butter and Toffee Chocolate Chip Cookies:
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl..
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute..
- Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits..
- Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake..
- Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely..
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