DAY 2: Browned Butter Toffee Cookies
Made with or without chocolate chips, these toffee-studded drop cookies are always a favorite. The browned butter helps develop a rich and nutty flavor to an easy to make cookie. Sprinkle with coarse sea salt for an extra punch of flavor.
Browned Butter Toffee Cookies
1 cup unsalted butter
2 ½ cups flour
1 Tbs cornstarch
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup brown sugar
½ cup white sugar
2 tsp vanilla extract
1 cup chocolate chips (optional)
1 cup chopped walnuts
¾ cup (½ pkg) toffee bits
Optional: Coarse sea salt to sprinkle on top of cookies
Place butter in a medium saucepan. Melt over low heat. Once butter has melted, increase heat to medium. Stir with a wooden spoon or heatproof spatula as butter cooks. Butter will pop at first and then begin to brown. Remove from heat immediately when the milk solids at the bottom of the pan are a deep golden brown. Pour browned butter into a heat-proof bowl (I use a Pyrex measuring cup) and cool for 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a small bowl, stir together flour, cornstarch, baking powder and soda, and salt. Set aside.
Pour the cooled browned butter into a large mixing bowl. Use a mixer to beat in brown and white sugars. Beat in eggs, one at a time, and then vanilla extract. Gradually beat in dry ingredients. Mix in chocolate chips, walnuts, and toffee bits.
Use a level medium cookie scoop to place dough on prepared baking sheets, leaving 2” between cookies. Optional: Sprinkle dough balls lightly with coarse sea salt.
Bake for 9-10 minutes, or until edges are just beginning to brown. Cool on baking sheets for 2-3 minutes, and then remove to wire racks to cool completely.
Makes about 4 dozen cookies.