Bake: Brown Butter Toffee Chocolate-Stuffed Cookies.

There’s a line from Harry Potter that comes to mind when I think of my blog.

“We plan, we get there, then all hell breaks loose.”

My plan for all of last week was to make some fantastic bacon-maple-brown sugar scones. Then, all of a sudden I don’t have bacon anymore, and I’m improvising after a week of planning.
I’m so happy I was forced to improvise. I may never have made these cookies otherwise, and I can no longer imagine my life without them.

These cookies are full of smooth, buttery toffee flavor, and are taken a step further with a square of dark chocolate in the middle. When you have one fresh out of the oven with the chocolate all melt-y and gush-y, you better be near a chair or already sitting down.

Enjoy this new favorite!

Ingredients: (for 12 enormous cookies, or approx 30 regular size cookies)

1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar
1/2 cup white sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup toffee chips (Skor or Heath bits)
chocolate chunks, or your favorite dark chocolate bar cut into squares

To make:

1. Preheat oven to 325F, and line a cookie sheet (or 5) with parchment paper.
2. Brown the butter. Aaaaall of it. If you’ve never done it, follow this tutorial!
3. Once the butter has cooled to room temperature (totally just typed “remp”), add to sugars and beat until smooth. Next, beat in the egg + yolk, and vanilla.
4. Add in the flour, baking soda and salt. Mix until all ingredients are combined and there are no floury spots. Fold in the toffee bits.
5. Now is the seriously fun part. Bust out your kitchen scale, or a tablespoon. For regular sized cookies, roll balls of dough that are 12-15 g (a small tbsp of dough, it will feel really small). For monster cookies, roll balls of dough that are 22-24 g (a regular sized ball of dough, about 1.5 tbsp of dough).
6. Once you have a ball of dough, press a square of chocolate into the middle. I used my favorite 70% Lindt chocolate bar. You may need to break up the chocolate and stack it so it fits on the ball of dough. Make another ball of dough, and sandwich the chocolate between the two dough balls. Squish the dough down so it forms one big cookie, with the chocolate hidden.
7. Plop your chocolate-loaded cookies onto your cookie sheet, and bake for 12-14 minutes. The edges will be nice and golden. Let cool on the pan 5-10 minutes, then shuffle them over to a cooling rack.
8. Wait long enough to avoid burning your tongue, but no longer. Then eat one! 😀

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2 comments

  1. Oh my…that may need to be my cooking/baking challenge for next weekend.

    1. They’re a great choice!

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