Warm and nutty brown butter, crunchy toffee and caramelized almond bits, puddles of melted dark chocolate flecked with just the slightest touch of flaky sea salt; these cookies have it all.
They're crispy and crinkly on the edges, and gooey-soft in the center. They're rich but not overwhelmingly so, and most importantly, they have that edge of saltiness that I find quite addictive (and frankly necessary) in indulgent sweets.
This is a cookie that’s meant to be shared and devoured. So do yourself (and everyone else you know) a favor, and make a batch of these brown butter delicacies.
Brown Butter Cookies with Dark Chocolate, Toffee Bits, Caramelized Almonds, & Flaky Sea Salt
Adapted from Bon Appetit
Makes 24 cookies
1 cup (226g or 2 sticks) unsalted butter
2 cups (240g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (213g) dark brown sugar, packed
⅓ cup (66g) granulated sugar
2 large eggs, at room temperature
1 Ghirardelli “Toffee Interlude Dark Chocolate with Toffee Bits & Caramelized Almonds” Intense Dark Chocolate Bar, chopped into ¼-inch pieces
1¼ cups dark chocolate chunks (preferably 60 to 72% cacao; bittersweet or semi-sweet)
Flaky sea salt (preferably Maldon)
Two mixing bowls (one large, one medium-sized)
Electric hand mixer
1.5” cookie scoop (optional)
Parchment-lined baking or cookie sheet
Make the brown butter (also called beurre noisette): melt the butter in a small saucepan over medium heat. As the butter melts, it will begin to foam, and then change color from yellow to golden tan, and finally to a nutty brown (5-8 minutes). Frequently stir the butter throughout this process. Once you smell the nutty aroma, take the saucepan off the heat, and transfer the brown butter to a large mixing bowl. Let it cool slightly.
While the brown butter cools, whisk together the flour, baking soda, and kosher salt in a medium mixing bowl.
Add the brown sugar and granulated sugar to the cooled brown butter. Using an electric hand mixer, beat the sugars and butter until fully incorporated, on medium speed (1 minute).
Add the eggs to the mixture, and beat until it lightens and thickens (30 seconds).
Add the dry ingredients (flour, baking soda, and kosher salt) to the wet mixture, and beat on low speed until just combined.
Using a rubber spatula, stir in the chocolate chunks and the chopped toffee and almond chocolate bar pieces.
Transfer the dough to the refrigerator, and let it rest for at least 30 minutes and up to 1 hour.
Position the oven rack to the center of the oven, and preheat the oven to 375 °F (190 °C). Using a 1.5” cookie scoop (or your hands), form 12 balls of dough and place them on a parchment-lined baking sheet. Space the cookies about 3" apart as the cookies will flatten out and spread as they bake.
Sprinkle the tops of each ball with flaky sea salt.
Transfer the cookie sheet to the oven, and bake for 9-11 minutes until the edges of the cookies are firm and golden brown. The centers should still be soft. Let cool on the baking sheet for 5 to 10 minutes. Repeat with the remaining dough to make 12 more cookies. Eat one while it's still slightly warm.
Brown Butter Cookies with Dark Chocolate, Toffee Bits, Caramelized Almonds, & Flaky Sea Salt can be stored in an airtight container for several days.
If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations!