brown butter chocolate stuffed toffee chip cookies

How To Make brown butter chocolate stuffed toffee chip cookies

• 1

  Preheat oven to 325 degrees. Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately remove from heat and pour into a large bowl. Let butter cool to room temperature, 10-15 minutes. Once cooled, add the sugars to the butter and whisk until smooth and caramel colored. Then whisk in the egg & yolk, then the vanilla.
• 2

  Slowly mix in the flour, baking soda, and salt-the dough will be thick and you may need to use your hands to combine it all. Fold in the toffee/chocolate chips. Roll about 1 and 1/2 tbsp. of dough into a slightly flattened ball. Press chocolate into the middle, then top with another 1 and 1/2 tbsp. of dough, and seal around the edges-forming a large ball of dough.
• 3

  Place dough balls on a cookie sheet (I did 2 batches, 6 on each sheet), about 3 inches apart from each other. Bake 12-14 minutes until the edges turn slightly golden. Cool on sheet for 5 minutes then use a spatula to move to a cooling rack.
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