Ok, so I know you probably don’t need to see another chocolate chip cookie recipe…so look away if you want because I’m still sharing this one!
Nutty browned butter, caramel-y toffee and big rounds of chocolate wafers combine to make these cookies unique. A little sea salt sprinkled on top rounds out all the sweetness and because that’s what we do now to all of our cookies.
Cookies are one of my very favorite desserts to make because they’re so easy, versatile and rarely does a bad batch come out. But let’s be honest: the real reason is because it’s one of the few desserts that you can eat equivalent weights of both raw and baked. I love a dessert that I can “sample” before it’s even baked!
Your Memorial Day weekend calls for cookies, right?! It’s a trick question…every day calls for cookies. Enjoy!
[tasty-recipe id=”31286″]
The ingredients for this recipe call for 2 sticks of butter, but the instructions only instruct the baker to brown 1 stick of butter; they never call for the 2nd stick of butter to be incorporated.
Hi Jake,
Thank you so much for pointing that out! It was a typo that I have now corrected. Both sticks of butter should be melted, browned and mixed with the sugar. I appreciate you pointing out my mistake!
Thanks for the reply! I made these last week, but I creamed the second stick of butter and they still turned out great!
Hi Jake,
I’m so glad to hear that! Thanks for leaving the review and I’m happy your cookies turned out, despite my typo. Thanks again for checking back in after you made them!