If you are looking for a cookie chock full of flavor and chips this is the one for you! Browned butter deepens the flavor and butterscotch chips and toffee bits add a little ‘tan’ to the mix.
Browned and Tan Cookies
2 sticks of unsalted butter
1 1/2c. all purpose flour
1c. bread flour
1tsp. baking soda
1tsp. baking powder
dash of sea salt
1/2c. of granulated sugar
1 1/4c. dark brown sugar packed
2 large eggs PLUS 1 egg yolk, at room temperature
1 1/4c. dark chocolate chips
3/4c. butterscotch chips
1c. Heath Bits O’ Brickle Toffee Bits
- Brown the butter: To make brown butter, start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl, making sure to get all the browned bits on the bottom of the pan. Let cool for 20 minutes.
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl whisk together the flours, baking soda, baking powder, and salt.
- With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chips and toffee bits.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Using an ice cream scoop drop cookie dough on to sheets, 2-3″ spacing in between.
- Bake 12-15 minutes, or just until golden brown.
- Let cool 2 minutes on sheets, then remove to cooling racks.