48-Hour Chocolate Chip Cookies
Brown butter, toffee chunks, good chocolate, and espresso make these my favorite cookies to bake for friends. Welcome to my personal channel!
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INGREDIENTS
Toffee:
1 stick unsalted butter
1 cup light brown sugar
1 tsp kosher salt
Brown Butter:
2 sticks unsalted butter
2 ice cubes
Dough:
1/2 cup sugar
1 ½ cups dark brown sugar
2 tsp espresso powder
2 tsp kosher salt
½ tsp baking soda
2 eggs
2 tsp good vanilla extract
2 ½ cups all purpose flour
6 oz chocolate, 70% cacao minimum
Maldon sea salt
Brown butter toffee chocolate chip cookie recipe (Tasty's 2 day cookies) | SweetToothMunchies
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original recipe link:
TOFFEE
6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
COOKIE DOUGH
1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
325F for 18-20 mins
Butterscotch Chocolate Chip Cookies + Using a Portion Scoop
Butterscotch Chocolate Chip Cookies (yield: 2 dozen)
Butterscotch
4 oz (113g) butter
1/2 c (107g) dark brown sugar
1 tsp (6g) fine salt
1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 300F (150C)
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Butterscotch Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) dark brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
1 tsp vanilla extract
3.25 c (455g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp (6g) fine salt
12 oz (340g) milk chocolate, chopped
butterscotch from above
1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.
How to Make Thin & Crispy Chocolate Chip Cookies Recipe | Kosher Pastry Chef
This is the perfect Chocolate Chip Cookie Recipe, These thin and crispy chocolate chip cookies have a great crunch and a melt-in-your-mouth
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Toffee Crunch Cookies Recipe! (Butter Crunch Cookies)
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Butter Toffee and Chocolate! We love these cookies! Make a dozen for yourself and a dozen for the office, the school, the mailman, everyone ;)
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Toffee Crunch Cookies Recipe! (Butter Crunch Cookies) | Joy Holiday Family
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#ToffeeCrunch #CrunchCookies #Toffee
How to Make the BEST Chocolate Toffee Crunch Cookies | Must Try!
Chocolate Chip Cookie Dough + Heath Bar Pieces = TOTAL Perfection! Join me as I show you how to make my Chocolate Toffee Crunch Cookies. Let’s get baking!
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Chocolate Toffee Crunch Cookies
1 Cup Unsalted Butter, Softened
3/4 Cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 Egg + 1 Egg Yolk
1 tsp Vanilla Extract
2 1/4 Cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3/4 Cup Semi-Sweet Chocolate Chips
3/4 Cup Heath Bar Pieces
Preheat oven to 375 degrees. In the bowl of a stand mixer, add butter and sugars. Using the paddle attachment, cream together on medium for 3-4 minutes or until your mixture is light and fluffy (with no visible signs of butter or sugar.) Add 1 egg and 1 egg yolk, one at a time, and mix in between. Add vanilla extract and mix to incorporate into your mixture.
In a medium size mixing bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients into wet ingredients and mix on low-medium to combine (*I recommend adding about 1/3 of the dry ingredients at a time to prevent a mess.)
Once combine, using a spatula or wooden spoon, fold in semi-sweet chocolate chips and heath bar pieces. Scoop dough onto a cookie sheet and bake at 375 degrees for 10-12 minutes. Enjoy! *In this recipe I have used a 1 1/2 tbsp cookie scoop and placed 6 cookies onto the tray.