Brown Butter Heath Bar Cookies
Bon Appetit has had its issues, but if anything good has come out of that publication it is this chocolate chip cookie recipe. I haven’t met a person yet that doesn’t like them.
Is it perfect on its own? In my personal opinion, no. But with some minor, and I mean MINOR, changes these cookies go from good to quite literally the best cookies I’ve ever had.
According to my mother, what makes these cookies perfect is the toffee chips, which she says makes them crispier than normal, but I’ve made them a few times and it’s also absolutely necessary that you use mini chocolate chips as well. I don’t know the science behind that but they taste better with mini chips.
These cookies are super easy to whip up and will not last long once you taste them!
Brown Butter Heath Bar Cookies
Ingredients
- 1½ sticks unsalted butter divided
- 2 tbsp milk powder
- 1 cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 egg yolks
- 2 tsp vanilla extract
- 1½ cups all purpose flour
- 1¼ tsp Diamond Crystal kosher salt or 3/4 tsp Morton kosher salt
- ¾ tsp baking soda
- ¾ cup mini semi-sweet chocolate chips
- ⅔ cup Heath Bits O'Brickle Toffee Bits
Instructions
- Melt 1 stick of butter with dry milk powder in a medium saucepan over medium heat, stirring often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ½ stick butter into small pieces and add to brown butter and stir until melted.
- Whisk in dark brown sugar, granulated sugar, egg, egg yolks, and vanilla and stir until smooth.
- Combine flour, baking soda, and salt – stir, then add to the wet ingredients and stir until combined.
- Fold in chocolate chips and toffee bits.
- This next step is completely unnecessary but I found this gave me the most uniform cookies. I call it the Toll House method.
- Line an 8×8 baking dish with parchment paper and add all the cookie dough leveling the dough with a rubber spatula until the top is as even as possible. Then refrigerate for about 20 minutes.
- During this time, Preheat your oven to 375°F.
- Once your dough is set, take it out of the dish and cut into 36 even squares. I cut once down the middle then cut each half into three then turn 90° and repeat.
- Roll each square into a ball and baking on an ungreased cookie sheet for 8-10 minutes.