Description
These cookies are buttery with crisp edges and mushy facilities. Loaded with taste from the salty brown butter, cashews, and toffee!
- 1 cup salted butter
- 3/4 cup darkish brown sugar
- 3/4 cup granulated sugar
- 2 giant eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups all function flour
- 1 cup salted cashews, chopped
- 3/4 cup toffee bits
- 1 1/4 cups semi-sweet chocolate chips
- non-obligatory – flaked sea salt on prime to garnish
- Soften the butter in a medium saucepan over medium-low warmth. As soon as butter is melted, proceed to prepare dinner, bringing butter to a boil, swirling pan continually to keep away from burning.
- Cook dinner the butter till it reaches a deep amber coloration. Take away from the warmth instantly and permit butter to chill for not less than half-hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put aside.
- Within the bowl of your stand mixer fitted with the paddle attachment, mix the melted and cooled butter and each sugars. Combine on medium pace till mixed. Add within the eggs, vanilla, baking soda, and salt. Combine for 1 minute, scraping sides of bowl as mandatory.
- Flip the mixer to low and add flour, mixing till simply mixed. Stir in cashews, toffee, and chocolate chips till included.
- Utilizing a big (3-tablespoon) cookie scoop, drop dough 2 inches aside onto ready baking sheet.
- Bake for 8 minutes, after which rotate pan and bake for a further 5 minutes, or till cookies are frivolously golden at edges and tops are simply set.
- Switch the cookies to a wire rack to chill fully.
Notes
Retailer hermetic at room temperature for as much as 3 days.