Browned Butter Toffee Cookies
Be sure to use plain toffee bits, rather than the chocolate covered kind to give this cookie it's rich toffee flavor.
TOTAL:1 hour 10 minutes
- 1 cup Unsalted Butter, Cold
- 1/3 cup Dark Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Toffee Bits
DIRECTIONS:To make the browned butter, take 1/2 cup of unsalted butter, cut into 4 pieces, and place in a small saucepan over medium heat. Cook 5 to 7 minutes until browned, swirling frequently. Watch the butter closely and stir or swirl frequently so that it doesn't burn. It will bubble and sputter quite a bit soon after it melts. Then, as the water evaporates, it will become foamy and simmer quietly. This is when you know it's almost ready. Allow to simmer for about a minute, then remove from heat, pour into mixing bowl, and let cool about 10 minutes.
To the browned butter, stir in: Dark brown sugar
Whisk the mixture together, then add and beat to incorporate:
1/2 cup cold unsalted butter, cut into 4 pieces
When the mixture is well blended, stir in the Toffee bits
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Trim edges if necessary (some toffee bits may melt and spread, creating uneven edges) and decorate, if desired, before serving.
To Decorate: When both ganache mixtures (recipes below) are slightly cooled and thickened, but still pourable, spoon some dark chocolate ganache onto a cookie and spread evenly to edges. Pipe white chocolate ganache onto chocolate ganache in small dots or wavy lines, then drag the tip of a paring knife through the white chocolate to create a marbleized effect. Let the chocolate cool and firm up, then pipe small dots of white chocolate ganache around the edges of the cookie.
Note: If at any time you need to warm the ganache to the right consistency, you can heat it in the microwave, but be careful; just a few seconds will do the trick.
Dark Chocolate Ganache: Heat 1 cup heavy cream in a small saucepan over medium heat (or in a bowl in the microwave) until scalded and bubbling. Remove from heat and add 12 ounces finely chopped bittersweet or milk chocolate (about 1 1/2 cups). Let sit for a couple of minutes, and then stir until smooth.
White Chocolate Ganache: Heat 1/2 cup heavy cream in a small saucepan over medium heat (or in a bowl in the microwave) until scalded and bubbling. Remove from heat and add 6 ounces finely chopped white chocolate (about 1 cup). Let sit for a couple of minutes, then stir until smooth.
REVIEWS:Write a review
Cookies good but some Issues with Execution
Feb 11, 2021 | By Mickey
I had issues with the ganache that I hope someone can help me with. The chocolate was hard to get as smooth as what I see in your pictures. The white choc ganache was much too thin and I needed to add quite a bit more white choc to get it to thicken. Even at room temperature it was liquid. Unfortunately I put the choc ganache on all the cookies first and by the time I was finished it had hardened too much so I couldn't use the white as indicated. Once I thickened the white enough I just piped it on. Lastly, I got 30 1/4 inch cookies rather than the 18 the recipe says. Any tips on how to get the results you show for next time?