Description
Twenty-four brown-butter cookies with toffee bits and no chocolate chips.
Ingredients
Scale
- 3/4 cup Unsalted butter
- 3/4 cup Packed light brown sugar
- 1/4 cup Granulated sugar
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 3/4 cup Plain toffee bits
Instructions
- Melt 3/4 cup butter in a light-colored saucepan over medium heat, swirling until golden milk-solid flecks and a nutty aroma develop, approximately eight minutes. Transfer immediately to a heatproof bowl and cool about twenty minutes.
- Beat cooled brown butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar. Add one egg and 1 tsp vanilla. Whisk 2 cups flour, 3/4 tsp baking soda and 1/2 tsp salt separately; combine with wet ingredients and fold in 3/4 cup plain toffee bits. Chill dough one hour.
- Heat oven to 350°F. Scoop twenty-four similar dough mounds on two lined sheets, leaving space. Bake one sheet at a time approximately 10–11 minutes until edges are golden and centers set but still slightly soft.
- Cool on the sheets briefly, then on a rack for about twenty minutes. Record butter loss, spread, toffee distribution and actual twenty-four-cookie yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 100 minutes, included in the total.
Untested estimate: eight minutes browning butter, about 20 minutes butter cooling, 60 minutes dough chilling, two sequential eleven-minute trays and 20 minutes final cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 100 minutes
- Cook Time: 30 minutes
- Category: Cookies
Nutrition
- Serving Size: One roughly 2-inch cookie