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Giant Brown Butter Toffee Cookie

  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 21 minutes
  • Total Time: 1 hour 1 minutes
  • Yield: 12 squares 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American

Description

This easy, rich Giant Brown Butter Toffee Cookie is like no other cookie! Made with a chewy brown butter-toffee base and topped with homemade chocolate caramel, toasted almonds, more toffee bits and chunks of dark chocolate!


Scale

Ingredients

  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter
  • 3/4 cup plus 2 tablespoons brown sugar, packed
  • 2 teaspoons vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups plus 1 tablespoon flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 11/4 cup toffee bits, divided
  • 1/3 cup almonds, toasted, chopped
  • 5 ounces dark chocolate, chopped

FOR THE CHOCOLATE CARAMEL SAUCE

  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter, room temperature, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon vanilla
  • 3 ounces chocolate, dark or bittersweet, chopped

Instructions

  1. Melt the butter in a saucepan over medium heat. Use a light colored pan if possible as this will help you better notice the butter change color. Stir the butter constantly. It will start to foam and will change to a light, amber color then to golden brown in about five minutes. Once the butter is golden brown, remove from heat and pour into a heat safe bowl. Allow to cool for at least 15 minutes.
  2. Preheat oven to 325 F. Line a 13 x 9 inch rectangular pan with parchment paper. Leave some excess parchment paper on two sides. This will make the cookie easy to remove once baked.
  3. In a medium sized bowl, whisk to combine the flour, baking soda and salt. Set aside.
  4. In a large bowl or the bowl of an electric mixer, beat the brown butter and brown sugar on medium speed for 4-5 minutes until combined. Scrape down the sides of the bowl then mix in the vanilla followed by the egg and then the egg yolk.
  5. With the mixer on low speed, slowly beat in the dry ingredients until just combined, being careful not to overmix. Stir in 1 cup of the toffee bits then press the cookie dough evenly into the pan.
  6. Cook for 19–21 minutes or until the sides are golden brown but the center is still soft. Set the pan on a cooling rack to cool for at least 30 minutes.
  7. While the cookie is cooling, make the chocolate caramel sauce.

FOR THE CHOCOLATE CARAMEL SAUCE

  1. In a saucepan with tall sides, stir to combine the sugar, water, and corn syrup. Bring to a boil over medium heat and allow to cook/bubble without stirring. Gently lift and swirl the pan a few times to help the ingredients cook evenly. Cook until caramel turns light to medium amber (about 8 to 10 minutes) then remove from heat.
  2. Immediately but carefully add the heavy cream followed by the butter, salt and vanilla and finally the chocolate. The mixture will bubble and hiss with the addition of these ingredients. Stir with a whisk, spatula or wooden spoon until smooth.
  3. Drizzle about 1/4 – 1/3 cup of the chocolate caramel sauce over the cooled cookie (refrigerate the remainder of the caramel for future use).  Top with the remaining toffee bits, chopped chocolate and chopped almonds. Top with flaky sea salt if desired.  Pull up on parchment paper to remove from pan. Set bars on a cutting board and use a sharp knife to cut them. Enjoy!

 

 

FOR THE CHOCOLATE CARAMEL SAUCE


Keywords: chocolate, toffee, toffee bits, chocolate caramel, Caramel sauce, salted caramel, giant cookie, cookies, brown butter, brown butter cookie, toffee cookie, almonds, toasted almonds