My Favorite Fall Cookie: Brown Butter Toffee Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
2. Cut the butter into tablespoon-sized pieces, put them in a medium saucepan and melt over medium-low heat.
3. Once melted, raise the heat to just above medium. Swirl and scrape the pan often; the butter will bubble and pop, then slow down as it starts to brown.
4. As soon as it turns brown and smells nutty, remove it from the heat and pour into a large heatproof bowl.
5. Let the browned butter cool for 25–30 minutes.
6. Stir both sugars into the cooled butter, then beat in the eggs one at a time, then the vanilla.
7. In another bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Gradually add to the butter mixture and stir until nearly combined.
8. Stir in the toffee pieces until well incorporated.
9. Drop heaping 1½ tablespoon (45 g) scoops onto the sheets, at least 2 inches apart.
10. Bake for 9–10 minutes, until the edges just start to turn golden; the centers should look soft, even slightly underdone.
11. Sprinkle lightly with sea salt.
12. Cool on the pan for about 3 minutes, then gently slide a spatula under and loosen them from the parchment, then cool completely on a rack.

Summarized from Sugar Spun Run's video. Watch it for the details.

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