Butter Crunch Cookies

Ingredients:
9 TBS unsalted butter (I used salted)
1-1/3 cup (160g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 large egg*
1 tsp vanilla extract
3/4 cup (120g) toffee bits
2 TBS (20g) toffee bits, for topping

*I recommend taking your egg out of the fridge about 30 minutes prior to starting

Instructions

1. Brown your butter. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl and set aside. (It should be about 108g after browning.)

2. In a medium bowl, combine your dry ingredients - flour, baking soda and salt.

3. Add your light brown and granulated sugars to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.

4. Ensure your butter and sugar mixture isn't too hot (it's okay if it's warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.

5. Add in your combined dry ingredients to your wet ingredients, and fold together until a shaggy dough forms. Then add in your 3/4 cup (120g) of toffee bits and continue mixing until your dough forms and your toffee bits are evenly dispersed.

6. Place your unscooped dough, uncovered, into the fridge to chill for 15 minutes. Note: do not chill your unscooped dough for any longer than 30 minutes - if you need to, just be sure to cover it with plastic wrap.

7. In a small bowl, add your two tablespoons (20g) of toffee bits. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 10 cookies, 3 tablespoons per cookie (60g each). Roll each dough scoop in your palms to smooth the exterior, and then top each dough ball with toffee bits. Place your dough back into the fridge to chill for about 45 minutes. Note: if you plan to chill for any longer than an hour once scooped, be sure to cover with plastic wrap so that your dough doesn’t dry out.

8. When you're ready to bake, preheat your oven to 350℉. Space out your dough balls onto two large, parchment lined cookie sheets and bake for 11-13 minutes one cookie sheet at a time. They should be golden around the edges when fully baked. Allow your cookies to cool for at least 15 minutes, and enjoy!

Prep time: About 30 minutes
Chill time: 1 hour
Bake time: 11-13 minutes
Servings: 10 cookies

from typefoodie