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Cookie recipe! (not-so-secret secret)
🕑 Added 2020-11-12 10:03:55 +0000 UTC(ﾉ◕ヮ◕)ﾉ*.✧ Preparation
- Make the toffee: Line a baking sheet with parchment paper.
In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
- Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
(ﾉ◕ヮ◕)ﾉ*.✧ Cookie time
- Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
- Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
- In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
- Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated.
- In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
- Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
- Remove the toffee from the freezer and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
- Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
- Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
- When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
- Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
- Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
(◍•ᴗ•◍)✧*。Enjoy!
