Browned Butter Toffee Cookies
One of my favorite cookies to bake and eat during holidays is toffee cookies. The crunch from the toffee and the soft chewy cookie are a great marriage of texture and flavor, a bit of contrast and a bit of similarity. Melting the butter and browning it instead of using softened butter gives the cookie a different flavor and makes this cookie something new. They are quick to put together and quick to bake.
Make some to put a little love in someones lunch or tie together for a tiny, sweet gift.
Browned Butter Toffee Bit Cookies
1 c unsalted butter
2 c brown sugar
1 tsp vanilla
1/4 tsp salt
3 1/2 c flour
2 tsp baking soda
2 tsp cream of tartar
1 8 oz pkg Heath Toffee Bits
Preheat oven to 350F.
In a medium saucepan over medium-low heat, melt butter. After butter has melted, stir frequently to keep from burning but continue to heat for about 5 minutes, until butter turns golden-brown. Remove from heat and set aside to cool some.
Combine brown sugar, vanilla and salt. Add browned butter and whisk to combine. When butter~sugar mixture is not hot, add eggs. Whisk well.
In separate bowl, combine flour, baking soda and cream of tartar. Add to butter~sugar mixture and stir well. Stir in toffee bits.
Drop by tablespoons full onto greased cookie sheet. Bake at 350F for 8-10 minutes. Let cool on cookie sheet for at least 1 minute before moving to wire rack to cool completely. Store in airtight container to keep texture.