What makes these cookies special and unique is that you brown the butter before you add it to the cookies. Butter + brown sugar = TOFFEE HEAVEN. The original recipe is just called “Perfect Chocolate Chip Cookies,” but I added toffee to the title because you do get a really strong toffee flavor in these. They make your house smell incredible while they’re cooking, and they taste even better than they smell. They’re crispy on the edges and perfectly soft in the middle, and they have such a deep, complex, amazing flavor.
These aren’t really a classic chocolate chip cookie to me because of the strong toffee flavor, so for the classic version I think Martha Stewart’s cakey cookie will still be my go-to. But these were still delicious, and we all loved them so much that I will for sure make them again.
Oh, and a final word of warning: These cookies will seriously be nearly as big as your head. Just so you’re not as surprised as I was when I took them out of the oven. :)
Toffee Chocolate Chip Cookies
from America’s Test Kitchen
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 teaspoon table salt
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks