When I was little, the end of December marked the end of winter magic. Christmas decorations stored away and holiday break only a memory, all that was left to January and February was school and snow. Now, however, I revel in the coziness and quietness of the winter months. If the change is a result of growing older, I’m not sure, but it’s nevertheless the time of year where I crave chances to write and bake (you can only imagine how I’ve spent these past few weeks at home).
It was on a recent chilly evening that I whipped up a batch of Toffee Chocolate Chip Cookies. I shared a different recipe for these a while back, but ever since I saw a salt-sprinkled and chocolate-heavy version in a recent issue of Bon Appétit, I’ve been meaning to revisit it. Whether you have a case of the winter blues or you look forward to January as much as I do, let this be a reminder that sometimes, it’s just cookies, in all their brown butter and chocolate toffee bit goodness, that you need.
Two kitchen notes, before we begin. First, you may be tempted to rush the chilling of these cookies – I don’t blame you – but this dough requires thirty minutes to an hour in the fridge for best results. Second, you can, of course, skip the toffee bits and simply use whatever leftover Christmas chocolate you have on hand. The cookies will still be delicious (I promise!). With that said, if you have the ability to splurge on ingredients, this is an instance where it’s entirely worth it.
Toffee Chocolate Chip Cookies Loosely adapted from Bon Appétit
- 1 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup dark brown sugar (alternatively, use 1 cup light brown sugar with 1 tablespoon molasses – works like a charm!)
- 1/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 chocolate toffee bars (such as Skor or Heath), chopped into 1/4 inch pieces
- 1 1/2 cups chocolate chips
- Coarse salt, for sprinkling
- Heat butter in a medium saucepan over medium heat. Stir frequently, until it foams, browns, and smells somewhat nutty, five to seven minutes. Pour into a separate bowl and let cool slightly.
- Using an electric mixer, beat butter and sugars until combined. Scrape down the bowl, then mix in eggs and vanilla.
- Reduce speed to add flours, baking soda, and salt. Mix in the toffee pieces and chocolate chips by hand.
- Let dough chill for thirty minutes to an hour. (I haven’t tried it overnight, but I’m sure results will be similar!).
- Preheat oven to 375ºF. Grease or line two baking sheets with parchment paper. Scoop dough into small 1-inch balls and place in rows. Sprinkle each cookie with salt.
- Bake cookies for nine to eleven minutes, or until golden brown and firm at the edges. Let cool before transferring to a baking sheet, and enjoy!
Have a lovely Wednesday!
Psst. If you’re asking, “Bella, is that a bandana with cookies on it?!,” you’d be correct. It’s from the wonderful Madewell x Milk line, and it’s my current go-to accessory when styling my tote! If you’d like it for yourself, you can find it HERE.