For Cookie Monday this week, I really didn't want to have to go to the grocery store. I happened to have bought a bunch of Heath Bars awhile back when they were on sale, so I already had everything I needed for these. They're super-easy and even though I doubled the recipe (and got 7 dozen cookies), it didn't take that much time. The brown butter is really what makes this. It's nutty and goes so nicely with the toffee. Yum!
Brown Butter Toffee Chocolate Chip Cookies
From Dinners, Dishes, & Desserts via Pinterest
1 cup butter
1 cup brown sugar
⅓ cup sugar
1 egg yolk
2 Tablespoons milk
2 tsp vanilla
2¼ cup flour
1 teaspoons baking soda
1 teaspoons salt
1 package semi-sweet chocolate chips
1 package Heath Toffee Bits (or 4 Heath Bars, chopped)
In a skillet over medium heat melt the butter. Once the butter is melted, it will begin to foam. The foam will subside, and brown specks will form on the bottom of the pan. Once the butter starts to smell nutty, remove from heat and allow it to cool completely. (Be careful, the butter can go from browned to burnt very quickly.)
Preheat oven to 350 degrees. Once the butter has cooled completely add it to a bowl of an electric mixer. Cream the sugar, brown sugar, and butter together. Mix in the egg, egg yolk, milk and vanilla until well blended. Add flour, baking soda, and salt. Mix until well combined. Using a spatula fold in chocolate chips, and toffee chips.
Scoop small balls of dough onto a cookie sheet. Bake for 10 minutes, or until just golden along the edges. Be careful not to over bake. Remove from oven, and allow to cool for 2 minutes before removing to a wire rack.
Store in an air tight container for about a week.
Yield: 3 dozen