When we had that big snow storm a couple of weekends ago, my parents drove out to Boston to watch the Patriots game and take a warm shower at out apartment, since their power was out. It turned into a fun night – we ordered pizzas and I made these cookies, and we enjoyed a little bit of extra time together. I had intended to make something yummy for Kevin and I when we got home that afternoon anyway, but knowing my family would be coming over too sweetened the deal, and I knew I had to find something really tasty to make.
I’d seen these cookies on How Sweet It Is, and since I love pretty much everything on Jessica’s blog, I figured they’d be a sure thing. No surprise that they were! I haven’t baked with toffee pieces in a while, so I had forgotten how good they are. Super sweet, but so delicious. I was a little short on butter, so I left a tablespoon out, and substituted half of the flour for whole wheat pastry flour. Both substitutions seemed to work out great, because the end result was fantastic.
These cookies bake up well, and I love they they hold their round shape so perfectly – they are very pretty to look at. I think I baked mine for a bit too long, because the 2nd batch especially was extra crunchy, but they were still really good. The cookies never get very golden brown, so if you make these, follow the cooking time closely! As long as the cookies are set in the centers and starting to crack on the edges, they are done.
I used semisweet chocolate chips in the centers, though I think it’d have been fun to use a bigger piece of chocolate in place of those, so that when you take a bite, you get a hefty taste of chocolate as opposed to a hint of it from the chocolate chips. However, the bites of these cookies that had toffee and chocolate chips in them were my favorite – so very heavenly. The cookie itself is very crispy and buttery, and achingly sweet. They were devoured in no time, and I will definitely make them again, sooner rather than later!
Brown Butter Toffee Chip Cookies with Chocolate Centers
1 1/2 sticks (12 tablespoons) of unsalted butter (I only had 11 tablespoons, so I just went with that)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups + 2 tablespoons all-purpose flour (I used 1 cup whole wheat pastry flour, and 1 cup all purpose)
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup toffee chips (I used Heath chocolate-covered toffee bits)
chocolate chunks, baking squares, or chocolate bars cut into pieces (I used semisweet chocolate chips)
Preheat oven to 325 degrees F.
1) Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature.
2) Mix together the flour, baking soda and salt, and set aside.
3) Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour mixture and mix until a dough forms. The dough may be crumbly but continue to mix – even using your hands if needed – until it comes together. Fold in toffee chips.
4) Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate (your choice) into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart (I only baked 6 at a time) and flatten slightly. Bake for 12-14 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet, then gently remove with a spatula to a cooling rack.