Thursday, November 07, 2013

Brown Makes All the Difference

Caramel.  I love it!  Browned butter...there is just something about browned butter that makes a cookie 100% better.  Toffee.  Yes, please!  With those brief thoughts, when I saw this cookie I KNEW it would be good.
 One modification I made was to use caramel bits instead of Rolo candy.  That made it SO much easier to make.  I mean, who likes unwrapped and cutting lots of little Rolo candies?  Not I!  Unfortunately, it's hard to find these caramel bits.  I totally should have bought several bags. 

Brown Butter Rolo Toffee Chocolate Chip Cookies
Yields 30 cookies
  • 12 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup toffee bits
  • 1/4 cup miniature chocolate chips
  • 1/2 cup caramel bits (16 rolos per original recipe)
Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat.

In the bowl of an electric mixer fitted with the paddle attachment, beat browned butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in vanilla and eggs, one at a time, until well combined. Gradually add dry ingredients to sugar mixture at low speed, beating just until incorporated.
Gently fold in toffee bits, chocolate chips and Rolos.  Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
Remove from oven and cool on a wire rack.  Enjoy!

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