Brown Butter And Toffee Chocolate Chip Cookies

This week Bon Appétit shared an Instagram with a caption mentioning a recipe for the best chocolate chip cookies ever to be had. My curiosity had piqued, so Friday after work I stopped the store for Guittard Organic Bittersweet Chocolate Baking Wafers and Heath Bars (the recipe cals for Skor but those seem to be harder to come by).

I had never before attempted to brown butter but with a quick Google search I felt confident enough for the task at hand, and can proudly say I think it was a success! Once the dough was prepped and had sat at room temperature I stored it in a Ziploc overnight. Today when baking them I used a large scoop from Oxo to create a perfect uniform shape. The large scoop made exactly 15 cookies.

The cookies turned out so much better than I could have even hoped. Sometimes I think it is so easy to avoid recipes that seem just a little bit too challenging but pushing yourself outside of that comfort zone sometimes gives you the best results. Though this wasn’t a traditional chocolate chip cookie it is definitely a “do again”.