Tag: #brownbutter

Another Day, Another Chocolate Chip Cookie (Brown Butter & Toffee Chocolate Chip Cookie)

Another Day, Another Chocolate Chip Cookie (Brown Butter & Toffee Chocolate Chip Cookie)

What is your favorite chocolate chip cookie recipe?  The one on the back of the Nestle’s Chocolate Chips bag? A treasured family recipe handed down? Mine was given to me by a friend who swore it was the original Mrs. Field’s recipe.  I can’t vouch for that claim, but it is pretty darn good. Over the years I have tweaked the recipe by adding oatmeal, reducing the amount of chocolate (don’t hate me), and adding nuts.  Yep, the perfect cookie. Just kidding.   But it is my go-to chocolate chip cookie.  A serious challenger popped into my feed the other day, Brown Butter and Toffee Chocolate Chip Cookies.

You can have more than one go-to chocolate chip cookie right?  There just might be a new player in the best CCC sweepstakes.

Brown butter chocolate chip toffee cookie ingredients

What makes these cookies so delicious?  BROWNED BUTTER for a toasty rich, caramel flavor-yum.  Chunks of SKOR toffee bars for crunch and another layer of caramel flavor-double yum.  Chocolate wafers in place of chocolate chips stay gooey and soft longer creating a luscious texture in the cookies-triple yum.  Upon finding this recipe I immediately headed to the store to look for those chocolate wafers. I found Guittard’s 67% semi-sweet wafers-YAY.  A bag costs about eight dollars-BOO.  It’s a splurge that’s for sure…but so worth it.

 

Chocolate wafers and toffee pieces

Fold in chocolate and Skor pieces (Heath Bars would work well too) and let the dough sit for 30 minutes.

These cookies will brown quickly so watch them carefully. Start checking them at the 8-minute mark.  To create the crevices in the cookies, rap the baking sheet on the oven rack (at the 6-7 minute mark), repeat 1-2 minutes later.  This will cause the cookie to deflate creating nooks and crannies.

Brown Butter and Toffee Chocolate Chip Cookies

Another chocolate chip cookie? You bet!
Course cookies, Dessert
Cuisine American
Keyword brown butter, chocolate chip cookie, toffee
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20

Ingredients

Dry Stuff

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt

Wet Stuff

  • 1 cup unsalted butter 2 sticks
  • 1 cup packed dark brown sugar
  • cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

The Add-Ins

  • 2 chocolate toffee bars (1.4 oz bars) preferably Skor, chopped into ¼-inch pieces
  • cups chocolate wafers disks, pistoles, fèves; preferably 72% cacao, although I used 67% Guittard -yum
  • Flaky sea salt

Instructions

  • Whisk flour, baking soda, and kosher salt in a medium bowl. Set aside
  • 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.
  • 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 and beat until mixture lightens and begins to thicken, about 30 seconds. 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. For less spread, chill dough in fridge.
  • 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. Sprinkle with sea salt.
  • 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. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
  • Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Notes

To create ridges in cookies, at 7 minutes open oven and rap pan on oven rack which will cause cookie to deflate and create ridges.
Rice Krispy Treats (Double Your Pleasure, Double Your Fun)

Rice Krispy Treats (Double Your Pleasure, Double Your Fun)

Oh Snap

It’s the last day of January and in order to avoid total embarrassment… here is the last cookie to complete my 12 Days of Cookies list. I give you the stupid easy, childhood favorite- Rice Krispy Treats!  Wait, do not roll your eyes and think “lame”. This is not your mama’s, on the side of the Snap, Crackle and Pop box, recipe. This is Rice Krispy Treats with a twist that is not for the faint of heart.

Little Crackle

No, there isn’t booze in these treats.  The recipe comes by way of Smitten Kitchen (love that site).  I had been looking for a way to jazz up this childhood favorite (not just add multi-colored sprinkles) and bring a bit of pizazz to them.  I found a couple of recipes that were just crazy, too much stuff, too complicated, just yuk. At the end of the day, a riff on Rice Krispy Treats should still transport you back to the ones you ate as a kid but at the same time your brain should be going “holy cow-what did she do to these!”

The Pop

Ladies and Gentlemen, I give you…

SALTED BROWN BUTTER RICE KRISPY TREATS

Yep, the exact same ingredients as the original recipe plus a sprinkle of flaked salt and well, DOUBLE the amount of butter. Yep, mo’ buttah, mo’ betta.

And if that wasn’t enough, you kick it up another notch by browning the butter!  Great balls of butter!  You end up with a Rice Krispy treat that is gooey, sweet and salty, nutty and buttery.  YES, scream it from the rooftops, DOUBLE BUTTER!

Up your Krispy Game, reserve half the salt to sprinkle on the treats at the end.  Use Fleur de Sel or grey salt, your hipster friends will ooh and aah.  Oh, snap.

That’s it folks, cookie number 12. Drop the mic, done.

Brown Butter Rice Krispy Treats
These went to a Bake Sale for a Bird Sanctuary that would be obliterated by Trump’s stupid wall. Jason renamed them Double Buttah “R-aah-ce”  (he’s from Tennessee!) Krispy Treats.

Salted Brown Butter Rice Krispy Treats (Smitten Kitchen)

Not your mama's Rice krispy treats! Brown butter and more marshmallows madke these devilisly delicious
Course bar cookies, cookies
Cuisine American
Keyword rice krispies
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

  • 1 stick unsalted butter 4 ounces
  • 1/4 -1/2 teaspoon flake salt such as Fleur de Sel or Grey Salt or coarse kosher salt
  • 1 10 ounce bag of miniature marshmallows DO NOT BY FANCYSCHMANCY ONES, they don't work
  • 6 cups Rice Krispy cereal

Instructions

  • Butter a 9x9 inch square pan, set aside.
  • In a large saucepan or pot, melt butter over medium heat, The butter will begin to foam and the milk solids will start to brown. Watch it like a hawk, you don't want it to burn. It will smell nutty and toasty. Serious Eats has a great tutorial on brown butter
  • Remove pan from heat, add marshmallows and salt. Stir continuously until the marshmallows melt and blend with the butter into a homogenous mixture.
  • Add Rice Krispies and stir until well coated.
  • Pour into 9x9 inch prepared pan and press firmly to compress. If you want, decorate with Sprinkles on top.
  • Cool, run a knife around the perimeter of the rice krispies, invert pan and tap the bottom. The rice krispies should release fairly easily from the pan. Cut into approximately 2 inch squares.
  • Enjoy!