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Browned Butter CookiesPrint
Browned Butter Cookies
These browned butter cookies are very soft and chewy. Bread flour has more gluten than all purpose flour, therefore it gives the cookies a chewier texture. Also, the browned butter cookies has a higher dark brown sugar content to give them a more toffee like flavor. In addition, They are loaded with chocolate chips, caramel chips, and chocolate cover toffee bits. Before put in the oven , sea salt and nuts are garnished on top so your taste buds will certainty not be deprived flavor or texture!
- Yield: approx. 30 cookies
- 1 C. (2 sticks) unsalted butter, browned
- ½ C. white sugar
- 1 C. packed dark brown sugar
- 2 large eggs, room temperature
- 1 T. vanilla bean paste or vanilla extract
- 2 ¼ C. bread flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 C. semi-sweet chocolate chips
- 1 C. caramel chips
- 1 C. chocolate toffee bar pieces
- Sea salt for garnish
- Nuts for garnish
- In a medium saucepan, melt butter at medium heat, stirring often. It will start to foam but will turn brown (approx. 5-8 minutes). Scrape into a large mixing bowl and cool till lukewarm.
- Meanwhile, whisk flour, baking soda and salt in a small bowl.
- Beat butter, white sugar, brown sugar, and vanilla together until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips, caramel chips, and chocolate toffee bar pieces. Chill the dough for at least 1 hour.
- Preheat oven to 350 degrees.
- Scoop cookie dough and form into balls. place onto parchment paper.
- Press lightly on the cookie dough balls and sprinkle sea salt and 1 nut onto each one.
- Bake 12-15 minutes
- Let cool for about 5 minutes on cookie sheets.
You want the dough to be cold, but still pliable. If to hard, leave dough out to thaw, until you can form them more easily.