Chocolate Chip Cookie Day
So apparently today is National Chocolate Chip Cookie Day which means I have no choice but to officially share with you my World Famous Brown Butter Toffee Chocolate Chip Cookies. These were named "The Greatest Chocolate Chip Cookie Ever" by Bon Appétit Magazine. And I agree, they are amazing! I have to share with friends and family when I make them because they're not even safe in the freezer. They cannot be in my house or I WILL eat them all! #sorrynotsorry
I did say on Instagram that I'd share the recipe I used for my Coffee Cake, so here it is: Cinnamon-Streusel Coffee Cake. It was amazing! I'd never made coffee cake before (I know, weird right?!) So this was the perfect introduction. The cake was moist and delicious and the crumble is to die for! Seriously! Go make it!! You won't regret it.
Brown Butter Toffee Chocolate Chip Cookies
1 C unsalted butter
2 C all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 C packed brown sugar
1/3 C granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
2 Skor bars, chopped into 1/4" chunks (or 1/2 C Skor bits)
1 1/2 C dark chocolate chunks
Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl; let cool slightly.
Whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute. Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined. Add candy and chocolate wafers and mix to combine with a spoon or spatula. Let sit at room temperature at least 30 minutes to hydrate flour; dough will look very loose but will thicken as it sits.
Arrange a rack in center of oven; preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a 1.5 tbsp ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½" apart (alternatively, form dough into ping pong ball-sized pieces 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 centres are soft, 9–11 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.