Brown your butter in a skillet to take these toffee chocolate chips cookies to the next level!
We are going to DISNEY WORLD! This trip was a year and a half in the making and it’s finally here! My side of the family is traveling down from Michigan to meet up with us. We are renting a huge house with THREE master bedrooms, two kids’ rooms, a playroom and a pool/hot tub and fully stocked kitchen. It cost us (as a group) about $200 a night. CHEAP! I’ll follow up with a post after our trip to tell you allllll about it.
I’ve gathered some Disney World tips from my personal Facebook friends, but let me hear yours! I could NEVER have too many tips! My sister and I are renting two double strollers from Kingdom Strollers so we have them with us the entire week. We have 5-day park hopper tickets, and plan to have one day to chill at the house or explore Downtown Disney, etc.
A friend down the road from me just returned from Disney and said that we should divide Magic Kingdom into two days instead of cramming into one day. Do one half of the park one day, then the other half the next day. I’m down with that! Now, can you tell me is Animal Kingdom worth seeing? I’m not a big zoo person…
Here’s the deal with these cookies. I’ve been stashing them in my freezer and eating one almost every day. I look forward to having my little treat when it comes to these cookies. I first made them almost a year ago, from Julie’s site. If you don’t know about Julie and her recipes, head over there now! (You may never return here… but I’m hoping you do!) She’s a sweet friend, and has a cookbook coming out later this year. Yay!
Anyway, the cookies are phenomenal. I made only a few small changes over the year of making them. But, let me repeat again how well these freeze after being baked. When you’re ready to eat one, just remove it from the freezer and let it stand at room temperature for about 20 minutes. Or, you can microwave it for a few seconds, too. I prefer the room temp method, though.
Don’t shy away from brown butter! All you do is melt the stick butter in a skillet and let it cook (without stirring) for a few minutes until it’s browned. It gives the cookies a beautiful nutty flavor. SO delicious! Then, use a bag of the Heath toffee bits (you can find in the baking aisle). I like the ones that also have the chocolate, but just the toffee pieces without chocolate work fine, too. If you can’t find the bag of toffee bits, then buy some whole Heath bars and chop them up. No biggie.
PS – Next time you see me, I’ll be wearing Mickey ears. 😉
Brown your butter to take these toffee chocolate chip cookies to a whole new level!
- 14 Tablespoons unsalted butter, divided
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 egg yolk
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup toffee bits
- 1 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line two baking sheets with silicone mat or parchment paper.
Melt 10 tablespoons of the butter (sliced to ensure even melting) in a small skillet, swirling the pan as it melts and browns. It should be browned only a couple of minutes after the butter is completely melted. Meanwhile, place the rest of the sliced butter into a small bowl. When the brown butter is ready, pour it over the butter in the mixing bowl and stir until all of the butter is melted together. (Do not use the stand mixer bowl for this step, or any stainless steel bowl, as the heat from the brown butter will not cool enough and will cause the cookies to bake unevenly.)
Combine both sugars, salt and vanilla to a large mixing bowl (this can be the stand mixer bowl). Add the melted butter and beat until everything is incorporated. Add the egg and egg yolk, and continue to beat at medium speed until smooth and no sugar granules appear.
Allow the mixture to rest for 3 minutes while you use a separate bowl to whisk together the flour and baking soda; set aside. After 3 minutes is up, come back to the sugar/butter mixture and beat at high speed for 30 seconds. Repeat this process of resting and beating for 2 more times until the mixture is thick and smooth.
Stir in the flour and baking soda until just combined. Fold in the chocolate chips and toffee bits.
Use a medium sized cookie scoop to spoon the cookie dough onto the baking sheets, spacing 2 inches apart. Bake for 10 minutes (rotating the pans halfway through), or until the edges are crispy and insides are still soft.
Allow the cookies to rest for 5 to 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
Recipe Source: Table for Two, originally from Cook's Illustrated