Brown Butter Heath Bar Cookies
Also known as 72-hour cookies because that's how long they will last once you taste them.
Servings: 36
Calories: 142kcal
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 8x8 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.
Nutrition
Serving: 1Cookie | Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g