I’ve had these cookies on the back burner for awhile. It just never seemed like the right time to share them, but I think it’s about time to introduce you to the beauty that is these cookies.
They involve 2 of my favorite things in baking: browned butter and toffee. In particular, I used my most favoritest (that’s ok to use as a word when you know it’s not a real word right?) candy from high school in these bad boys.
Daim. Have you ever had a Daim? They’re European, I think Swedish. And my Dad brought back a whole bunch from his last trip. All for me. Because he knows how much I like them. And he’s an awesome dad like that.
Anyway, they are a chocolate covered toffee candy, very similar to Heath, but a little bit chewier and just better. And like I said, we had a lot of them and you can’t let something like that go to waste. So I chopped some up and made some scrumptious cookies for everyone to enjoy. And it was a good decision. They are chewy and chocolatey and buttery, and just plain nummy.
- 3/4 cup unsalted butter
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon corn starch
- 1 tablespoon vanilla
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, plus 1 egg yolk
- 1 cup chocolate chips (semisweet or milk, or combination)
- 1 cup toffee bits or chopped toffee bar, i.e. Heath, Daim
- Melt butter in a small skillet over medium heat. Either stir or swish the pan to evenly heat the butter. It will start to foam and then start to brown (make sure not to burn it!). It will have a nutty smell to it when done. Remove from heat and allow to cool.
- Combine flour, baking soda, salt and corn starch in a bowl and whisk together.
- Cream butter with sugars together in a large bowl or in stand mixer.
- Add in vanilla and egg and yolk. Beat until the mixture is light and creamy.
- Add the dry ingredients into the wet and mix until combined.
- Stir in the toffee bits and chocolate chips.
- Refrigerate the dough for an hour.
- Preheat oven to 325 degrees. Line cookie sheets with parchment or silicone liners.
- Drop large tablespoons of dough onto prepared cookie sheets.
- Space cookies about 2 inches apart and bake for 10-12 minutes, or until the edges are golden.
- Let cookies cool on cookie sheet for a few minutes and then transfer to a cooling rack.
Recipe adapted from Mom on Time Out