A while back I posted a teaser on Instagram about these amazingly delicious cookies. And then I forgot to actually schedule the blog post. So here it is, better late than never! These cookies were made on a whim. My husband got the most amazing toffee as a gift over the holidays. I was trying not to eat it all, so I decided to look for a recipe that I could incorporate it into. Fast forward to these cookies and me basically eating them ALL. So much for not eating it all. To be fair, and to salvage (maybe) some self-respect, I had help from our little guy too, he happened to like them just as much. I prefer a softer baked cookie, so I was slightly concerned when the cookies baked because they spread pretty thin. I was thrilled when I tested them because they were thin yet chewy. The salt on top enhanced the flavor and the spices used really gave a warm undertone. All that is to say there is a lot going on with these cookies. Most importantly, the level of irresistibility. It is impossible to stop after one.
Salted Brown Butter Toffee Cookies
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and ginger. Whisk together to blend. In the bowl of your electric mixer, combine the butter and brown sugar. Beat on medium high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Blend in the egg and vanilla.
- With the mixer on low speed, add in the dry ingredients. Mix just until incorporated. Fold in the toffee bits with a spatula. Cover the dough and chill for 30 minutes.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper of a silpat baking mat. Roll 1/3 cup of dough into a ball. Holding the dough in your fingertips, pull apart into two equal halves. Place the dough pieces on the baking sheet with the rough side facing up. Leave ample room between each dough ball. Sprinkle the tops lightly with sea salt.
- Bake until the edges start to brown but the centers are still barely soft, about 8-10 minutes. Do not over bake. Allow to cool on the baking sheets about 5 minutes. Carefully transfer to a wire rack to cool completely. Store in an airtight container.