Ingredients You'll Need
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| Serve with Vanilla Milk (Milk, Cream and a touch of real vanilla extract) |
- 2-3 Dark Chocolate Bars or 2 cups of dark or semi-sweet chips
- 1.5 Tbsp Vanilla, Real is better
- 3 1/2 to 4 cups Flour
- 1 3/4 cups BUTTER, lots
- 4 Eggs
- 1.5 cups White sugar
- 3.5 cups Brown sugar
- 3 tsp Baking Powder
- 2.5 tsp Sea salt
- 1 Tbsp Espresso Powder
- 1 tsp Flaked Finishing Salt
Toffee Prep.
1/2 tsp salt
3/4 cup butter
1 cups light or dark brown sugar
In a non-stick pan bring ingredients to a rolling boil stirring constantly. Allow to reach 290 degrees F and remove. Pour onto a sheet pan lined with parchment paper and immediately place it in the freezer.
Brown Butter Prep.
In a saucepan add 1 cup butter and boil on medium heat for 3-5 minutes stirring occasionally. Once brown remove from heat and add 2 ice cubes, one at a time stirring in to cool the butter and add moisture. Set aside to cool further.
Cookie Dough
To a mixing bowl add and combine:
4 Eggs
1.5 cups white sugar1.5 cups brown sugar
1.5 Tbsp Vanilla
2 tsp salt
3 tsp baking powder
1 Tbsp Espresso Powder
Add the set aside cooled brown butter to the mixing bowl and combine fully.
Once the above is combined add slowly while mixing:
3.5 cups flour
Add the remaining 1/2 cup of flour.
Remove from freezer the toffee which should be hard and smash into tiny pieces. Add all these pieces and the rough cut dark chocolate or chocolate chips to the mixing bowl of dough.
With your hands make large 2" diameter balls and set on a parchment-lined baking sheet to be placed in the fridge covered by plastic wrap for 36 to 48 hours.
Bake 6 cookies per standard size parchment-lined baking sheet for 22-24 (8-10 if regular-sized cookie balls) minutes at 325 degrees F. Once baked season with flaked salt while still hot, cool on a rack and serve.
