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#BROWN BUTTER CRUNCH COOKIES HOW TO#

Don’t forget the flaky sea salt on top for that super amazing salty/sweet combo!.

If you’re baking multiple rounds of cookies, let the pan cool or use a new pan before reloading the tray and baking.

Reserve some extra chocolate and toffee to place on top of the cookies before baking for a prettier look.

Make extra dough and freeze it for later use!.

Let them sit on the counter for 20 minutes before baking.

If you only want to bake a couple cookies, scoop and freeze the rest! Pull them out of the freezer whenever you want and bake them off.

It helps develop the flavor and the dough will also expand more slowly.

Refrigerate the cookie dough overnight if you have time.

Once it starts browning it goes pretty quick.

Carefully watch the butter once it starts to brown and continue stirring.

Make sure you get the butter to a nice medium – medium dark brown for the best flavor.

Tips for the best Brown Butter Toffee Chocolate Chip Cookies Ingredients for Brown Butter Toffee Chocolate Chip Cookies You can store the cookie dough for up to 3 months in the freezer. To freeze it you’ll want to scoop it and place it on a cookie sheet and put it straight into the freezer.Īfter an hour or two take it out and put it in a re-closeable plastic bag (Ziplock) or an airtight container and back into the freezer. Whenever you make your dough, scoop it all up, bake what you want and freeze the leftover.

Brown Butter Toffee Chocolate Chip Cookies.

#BROWN BUTTER CRUNCH COOKIES HOW TO#

How to make Brown Butter Toffee Chocolate Chip Cookies.Tips for the best Brown Butter Toffee Chocolate Chip Cookies.Ingredients for Brown Butter Toffee Chocolate Chip Cookies.