Rich toffee, salty and crunchy pretzel, and just a hint of Dark Chocolate... this brown butter chocolate chip cookie with toffee and pretzels tastes more like a sin than a baked good.
My best girl friend and I have the horrible misfortune of living over eight hours apart, but we still manage to visit each other in our respective cities at least twice a year.
A few years ago when she was visiting me here in Charleston, we casually went into a downtown coffee shop for a little pick-me-up caffeine and a snack before heading out into the wild of shopping on King Street during the tourist season. Two espressos and a cookie to go later, and we were ready to brave anything.
As soon as we exited the coffee shop, we each broke off a piece of cookie and gave it a try.
Y'all. This. Cookie.
From that day on, it was known as The Cookie. Even now, years later, one of us will send the other a message out of the blue that will say nothing but, "Remember The Cookie?!", or "I was just thinking about The Cookie!"
I have been wanting to figure out a recipe for The Cookie for a long time, and folks, I think I've got it.
Brown Butter Chocolate Chip Cookies with Toffee and Pretzel
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks salted butter
- 1 cup packed brown sugar
- ⅓ cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- ⅓ cup dark chocolate chips
- 1 ⅓ cup toffee bits
- 1 ⅓ cup broken bits of pretzel
- Preheat the oven to 350°.
- In a small saucepan over medium heat, add the butter, stirring often as it cooks, until it foams. Watch carefully for the butter to brown after it foams, 5–8 minutes total. Pour into a bowl, making sure to scrape everything out of the pan, including the browned bits, and let the butter cool down for 10 minutes in the fridge before continuing with it.
- Whisk the flour, baking soda, and salt together.
- In a separate bowl, cream the cooled browned butter and sugars, then beat in the vanilla and eggs.
- Add the previously whisked dry ingredients and mix until blended.
- Mix in the toffee, pretzels, and chocolate chips. Let the dough sit on the counter in the bowl for 15 to 30 minutes.
- Using an ice cream scoop, scoop out 1.25" round balls of dough and place on an un-greased cookie sheet. Using this size of dough ball, I fit about 12 cookies on my standard-sized cookie sheet.
- Bake 11 to 14 minutes, or until edges of cookies begin to brown, then let them cool on the cookie sheets.