I hope you all had a wonderful Thanksgiving! Mine was pretty good, aside from the rain. Britta joined me in San Francisco as a surprise and we spent the day cooking and eating. Instead of the traditional turkey, we had filet mignon, along with Brussels sprouts, potatoes gratin, and fantail rolls, which you would have seen if you follow us on Instagram. But enough about Thanksgiving, let’s talk cookies!
While doing literally nothing last week, I watched many YouTube videos of all kinds. One of which was the Bon Appetit video for making these cookies. I knew I had to make them. I am slightly obsessed with toffee, and any excuse to put Maldon on cookies is good for me, see these triple chocolate buckwheat cookies. They also include browned butter? These are amazing.
Things to look for with these cookies
Don’t use chocolate chips. It’s really tempting to grab the bag of chips that you probably have in your pantry somewhere. Just don’t. The chocolate disks, or féves if you’re feeling fancy, are infinitely better and I never want to make a chocolate chip cookie again without them. They create mesmerizing puddles of chocolate and also create a shingle like texture when you break apart – or bite into – the cookie.
Go buy some flaky sea salt. Yeah it’s $9 for a seemingly small box, but you don’t use nearly the same amount as kosher salt, for example. It’s a finishing salt that gives your baked goods that extra something. Just look at how professional Britta’s peanut butter and chocolate tart looks! Maldon is also delicious on top of savory foods like steak, so win-win.
Watch the baking time and give these guys some room. Since you are starting with melted and cooled butter, they will spread more than if we started with softened butter. I only put six on a half sheet tray because I didn’t want them to touch at all. If you’re okay with imperfect cookies, go for more. You also want to start checking these at 9 minutes. My oven runs hot and they were perfect at that time. You want the edges to be nice golden brown but the centers will firm up as you leave them to cool on the pan.
- 2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup packed brown sugar
- 1/3 granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 2 chocolate toffee bars (e.g. Score), chipped into 1/4-inch pieces
- 1 1/2 cups chocolate wafers (around 72% cacao)
- Flaky sea salt
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
- Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 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 baking sheet to make 10 more cookies.
Yields 20 cookies. Cookies last three days in airtight container. Recipe from Bon Appetit.