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Saturday, May 29, 2010

Brown Butter Chocolate Chip Toffee Walnut Cookies


Yes, these cookies are just as good as they sound... maybe even more amazing.
These are basically a chocolate chip cookie-lover's ultimate indulgence. The nutty brown butter, the gooey chocolate chips, and the crunchy toffee walnuts (that you will have to physically restrain yourself from downing all of before they can make it into the cookie dough) all unite to form one of the most outrageous cookies I have ever encountered.
The texture is absolutely perfect; they are crisp, yet still chewy, and so addicting that you should probably bake them when you have guests over lest you eat the entire 3-4 dozen all by yourself!
Oh, and might I add, these cookies make GREAT ice cream cookie sandwiches with a bit of vanilla ice cream nestled in between!
p.s.- Please excuse these horrid photos. The cookies were a few days old when I took them (still absolutely incredible tasting though!), and I used my old, trusty point-and-shoot.


Brown Butter Chocolate Chip Toffee Walnut Cookies
recipe slightly adapted from here
makes about 3-4 dozen


toffee walnuts:
  • 2 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 tsp sea salt
  • 1 1/2 cups chopped walnuts (toasted if you want)
cookie dough:
  • 1 cup unsalted butter (2 sticks)
  • 4 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 2 tsp sea salt plus more for sprinkling
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 2 cups firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tbsp + 1 tsp vanilla extract
  • 12 ounces semisweet chocolate chips
for the toffee walnuts:
  1. Melt the butter in a small saucepan over medium heat. Stir in the sugar and salt and bring to a boil. Boil for 1-2 minutes, stirring frequently, until golden brown. Add in the walnuts and stir until well-coated.
  2. Pour the mixture out onto a sheet pan and allow to dry.
for the dough:
  1. In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
  2. Melt 1 cup of butter in a small saucepan over medium heat. Continue to cook the butter for 5-7 minutes, until it begins to brown, foam, and smell nutty. Remove from heat and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup of softened butter with the sugars until well combined, about 2 minutes. Next, beat in the browned butter for an additional minute. Add in the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and slowly add in the flour mixture and beat until just combined. Add in the chocolate and toffee walnuts and combine. Chill dough in the fridge for at least an hour.
  4. When ready to bake, preheat oven to 375 degrees. Line baking sheet with silicone baking mats or parchment paper.
  5. Roll the dough into 2-ounce balls and place on prepared baking sheets an inch or two apart; flatten slightly. Sprinkle a bit of sea salt on each dough ball.
  6. Bake for 12-14 minutes or until golden brown. Cool for about 2 minutes before transferring cookies to a wire rack to cool further.


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