I’m one of those people that bookmarks thousands of things, and more often than not, never look at them again. These drool-worthy beauties were bookmarked over a year ago from the Bon Appétit kitchen, but I think about them every single day. I mean just looking at the photos makes you melt, drool, and want to cuddle with them all at the same time. This is the kind of cookie that makes you feel cozy, cared for, and loved in a world full of crazy cookies.
Three key things that really make this recipe killer and that you’ll want to make sure are quality ingredients: the chocolate, the toffee, and the sea salt. There are so many incredible chocolate companies out there and I typically like to rotate through my favorites in different ingredients.
Since I wanted to cut down on time searching for both chocolate AND toffee, Endangered Species Hazelnut & Dark Chocolate bar killed two birds with one stone/bar. Note previous sentence for the toffee source, but you can totally have fun and incorporate a local toffee brand or better yet, your grandma’s recipe. As for the sea salt, the two sea salt brands I love the most are Jacobsen Salt Co. and Maldon Sea Salt. They both have extremely high quality sea salt and both are beautiful finishing salts for something like these cookies, though Maldon may be a bit easier to find in stores.
Adjusting a Bon Appétit recipe is like the eighth deadly sin, so I sure hope no one from the team is reading this. (If they are…hi Carla and Chris, I love you both, can I please come in the test kitchen for a day?!) But the more realistic case at hand, I chose to healthify them a little bit, because life is all about balance and I need a fake reason to eat at least one cookies in one sitting. Move aside regular chocolate chip cookies, THIS is what chocolate chip cookies dreams are made of.
Brown Butter & Salted Chocolate Chip Cookies
- 1/2 cup 1 sticks unsalted butter
- 1 cups Bob's Red Mill 1:1 Gluten-Free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup coconut sugar
- 1 large egg room temperature
- 1.5 Tbsp maple syrup
- 3 oz. chocolate toffee bar chopped into ¼-inch pieces
- Flaky sea salt Maldon
- Preheat oven to 375 F.
- Over medium heat, cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes.
- Pour browned butter in a heat proof large bowl (not plastic) and let cool slightly for about 10 minutes.
- Meanwhile whisk flour, baking soda, and kosher salt in a medium bowl. Put aside.
- Add coconut sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated about 1 minute.
- Add egg and maple syrup, increase mixer speed to medium-high, and beat until mixture thickens at about 1 minute.
- Reduce to low speed and add dry ingredients to combine.
- Fold in chocolate toffee pieces with a rubber spatula.
- Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will thicken as it sits.
- Line baking sheet with parchment paper.
- Scoop out dough and roll into 1-1.5 inch balls. Place on lined baking sheet about 2-3 inches apart.
- Bake cookies in oven about 8–10 minutes until golden brown. Take out and let cool on baking sheets about 10 minutes.
- Transfer to a wire rack and let cool completely.
- Serve warm.