Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
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For
30
M
I
For the toffee:
4
tbsp
Unsalted butter
1/2
cup
Brown sugar
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Per Serving
Calories
155kcal
Fat
8g
Saturates
5g
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A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
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Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
30
M
I
For the toffee:
4
tbsp
Unsalted butter
1/2
cup
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
155kcal
Fat
8g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Only visible to you
Made it?
Cancel
