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Venix
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Thursday 09 April 2026 09:14:12 GMT
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Brown butter, toffee chocolate, vanilla bean paste + flaky sea salt 🤎 These might be my new favorite cookies. The browned butter gives them that deep, almost caramelized flavor, while chopped toffee + sea salt chocolate melts into little pockets throughout. And yes, I always weigh my ingredients for cookies because it makes such a difference in the final texture. Brown Butter Toffee Chocolate Cookies 10 tbsp (140g) salted butter 1½ cups (215g) flour or gluten-free 1:1 flour ¾ tsp baking soda ¼ tsp salt ⅔ cup (145g) packed light brown sugar ⅓ cup (65g) granulated sugar 1 large egg, room temperature 1 tbsp (15ml) milk 1 tsp vanilla bean paste 3 oz (85g) toffee + sea salt chocolate bar, roughly chopped ½ cup (85g) semisweet chocolate chips Flaky sea salt, for finishing Brown the butter over medium heat until deeply golden and fragrant with browned milk solids. Pour into a mixing bowl and let cool until just slightly warm. Whisk together the flour, baking soda and salt. Stir the brown sugar and granulated sugar into the cooled brown butter. Mix in the egg, milk and vanilla bean paste until creamy. Fold in the dry ingredients until almost combined, then add the chopped chocolate and chocolate chips and finish mixing just until no dry flour remains. Cover and chill for 1–4 hours. I recommend at least 2 hours if you have the time. Heat oven to 375°F and line a baking sheet with parchment. Portion the dough into roughly 2 oz / 56g balls and space them about 3 inches apart. Bake for 8–10 minutes, until golden around the edges but still soft in the centers. Let cool on the pan for 2 minutes before transferring to a rack. Finish with flaky sea salt. #brownbuttercookies #glutenfreebaking #chocolatechipcookies #cookietok #tiktokshopstockup
Brown butter, toffee chocolate, vanilla bean paste + flaky sea salt 🤎 These might be my new favorite cookies. The browned butter gives them that deep, almost caramelized flavor, while chopped toffee + sea salt chocolate melts into little pockets throughout. And yes, I always weigh my ingredients for cookies because it makes such a difference in the final texture. Brown Butter Toffee Chocolate Cookies 10 tbsp (140g) salted butter 1½ cups (215g) flour or gluten-free 1:1 flour ¾ tsp baking soda ¼ tsp salt ⅔ cup (145g) packed light brown sugar ⅓ cup (65g) granulated sugar 1 large egg, room temperature 1 tbsp (15ml) milk 1 tsp vanilla bean paste 3 oz (85g) toffee + sea salt chocolate bar, roughly chopped ½ cup (85g) semisweet chocolate chips Flaky sea salt, for finishing Brown the butter over medium heat until deeply golden and fragrant with browned milk solids. Pour into a mixing bowl and let cool until just slightly warm. Whisk together the flour, baking soda and salt. Stir the brown sugar and granulated sugar into the cooled brown butter. Mix in the egg, milk and vanilla bean paste until creamy. Fold in the dry ingredients until almost combined, then add the chopped chocolate and chocolate chips and finish mixing just until no dry flour remains. Cover and chill for 1–4 hours. I recommend at least 2 hours if you have the time. Heat oven to 375°F and line a baking sheet with parchment. Portion the dough into roughly 2 oz / 56g balls and space them about 3 inches apart. Bake for 8–10 minutes, until golden around the edges but still soft in the centers. Let cool on the pan for 2 minutes before transferring to a rack. Finish with flaky sea salt. #brownbuttercookies #glutenfreebaking #chocolatechipcookies #cookietok #tiktokshopstockup

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