Monday, March 04, 2013

COOKIE MONDAY: Brown Butter Rolo Toffee Chocolate Chip Cookies

Um.... yeah.

Brown the butter and it gets all rich and nutty. Toss in some chopped Rolos, some heath toffee bits, and some mini chocolate chips... this is a pretty good recipe. I am told this is my best one so far.

The parchment paper is important because the Rolos melt and the caramel would burn all over the pan if you didn't have parchment down. With the parchment paper, the caramel just kind of melts and dries around the cookie. It's pretty neat. I didn't make any substitutions. I did double the recipe as usual. I probably should have tripled it. I got 60-ish cookies, which was not enough.

My favorite moment of today was when one of my friends said, "Yay! Cookie! My day was terrible but now this has made it better!" Because isn't that the whole goal?

This is a great recipe. I will hold onto this one for sure.

cookie

Brown Butter Rolo Toffee Chocolate Chip Cookies
From Damn Delicious via Pinterest

12 tablespoons unsalted butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1/2 cup toffee bits
1/4 cup miniature chocolate chips
16 Rolos, unwrapped and quartered

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.

In a medium bowl, combine flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat browned butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in vanilla and eggs, one at a time, until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Gently fold in toffee bits, chocolate chips and Rolos.

Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.

Remove from oven and cool on a wire rack.

Yield: 2 1/2 dozen cookies

1 comment:

Chung-Ah | Damn Delicious said...

So glad you were able to give this a try! :)