Ingredients 1 hour;
55 minutes 18 cookies 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 1 tsp baking soda 3/4 tsp kosher salt 1 cup packed dark brown sugar 1/3 cup granulated sugar 2 large eggs, room temperature 2 tsp vanilla extract 1/4 cup Skor bi
1 cup(2 sticks) unsalted butter 2 cups all-purpose flo;
room temperature 2 tsp vanilla extract 1/4 cup Skor bits 1 cup chocolate chips
1. First, let’s brown the butter. In a medium saucepa;
cook butter, stirring often, until it foams. Continue cooking until it turns brown (approximately 8-10 mins). Scrape into a large bowl and let cool slightly (approximately 10 minutes). If butter is too hot, the egg will cook when you add it in later.
2. Meanwhile, whisk flour;
baking soda, and kosher salt in a medium bowl.
3. Add brown sugar and granulated sugar to stand mixe;
stir the sugars until they are combined. Then, add the browned butter and beat until incorporated, about 1 minute.
4. Add eggs and vanilla and increase mixer speed to m;
and beat until mixture lightens and begins to thicken, about 3 minutes.
5. Reduce mixer speed to low and add dry ingredients;
and beat just to combine (do not overmix). Mix in toffee pieces and chocolate chips and combine for a few seconds until fully incorporated. Let dough sit at room temperature at least 30 minutes to allow the dough to set.
6. Place a rack in middle of oven and preheat to 375°;
portion out balls of dough and place on a parchment-lined/silicone baking mat baking sheet, spacing about 3″ apart. Do not flatten; cookies will spread as they bake.
7. Bake cookies until edges are golden brown and firm;
9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.