Brown Butter Toasted Coconut Toffee Chocolate Chip Cookies - Recipe

You read the title correct…this really is a recipe for brown butter toasted coconut toffee chocolate chip cookies. It is one delicious mouthful. I dreamed up the idea for this recipe for my mom for Mother’s Day, because she has always been a sucker for chocolate chip cookies, and I wanted to make her something special for her special day. I’ve had a few cookies with brown butter, and with toasted coconut, so I know I wanted to incorporate those ingredients into the dough; and after an impulse toffee purchase at the store, the recipe was born.

Ingredients

1 1/4 cups of salted butter

1 1/4 cups brown sugar

1 cup granulated sugar

3 medium eggs

1 large splash of vanilla extract

2 cups of cake flour

1 2/3 cup all-purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

2 teaspoons kosher salt

1 cup semi-sweet chocolate chips

1/2 cup dark chocolate, chopped

1/3 cup shredded coconut

1/3 cup of toffee, chopped well (I use the Toffee Chips from Trader Joe’s)

Directions

1.) Begin by browning the butter. To brown the butter, place butter in a medium saucepan over medium heat. Stir constantly until browned (not too dark), about 10 minutes. Remove from heat and pour into a 8x8 pan, making sure to scrape in all the browned residue at the bottom of the saucepan. Place the 8x8 pan in the freezer for 10-15 minutes or until solidified. Keep an eye on it so that it doesn’t freeze.

2.) In an electric mixer fitted with a paddle attachment, beat together the brown butter, brown sugar, and granulated sugar for 5 minutes at medium speed. Add eggs, one at a time, mixing well after each addition. Beat in the vanilla. Add the cake flour, all-purpose flour, baking soda, baking powder, and salt, mixing carefully until just blended.

3.) In a small saucepan, toast the shredded coconut over medium low heat, stirring frequently until slightly browned. Remove from heat and set aside.

4.) In the mixer, or with wooden spoon, mix into the dough the chocolate chips, dark chocolate, and toffee until blended. Stir in the toasted coconut. Put the dough in the refrigerator to chill for 30 minutes or overnight.

5.) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Make 2 inch balls from the cookie dough and place 3-4 inches apart on the cookie sheet. Bake the cookies for 12-15 minutes or until golden brown around the edges and soft in the middle.

Enjoy!

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