Description
Butter crunch cookies with crispy edges, chewy centers, and toffee bits.
Ingredients
Scale
- 2 sticks (1 cup) unsalted butter
- 1 cup all-purpose flour
- ⅓ cup bread flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- ½ cup chopped pecans (or almonds)
- ½ teaspoon flaky sea salt for topping
Instructions
- Melt the unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the foam subsides and the butter turns golden-brown, releasing a nutty aroma, which typically takes about 5–7 minutes. Watch closely as browning happens quickly after the foaming stops.
- Transfer the browned butter to a heatproof bowl and allow it to cool for about 10 minutes. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch until thoroughly blended.
- In a stand mixer fitted with the paddle attachment, beat the cooled brown butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until the mixture is fluffy. This process traps air, contributing to tender centers in your butter crunch cookies.
- Scrape down the sides of the bowl. Add the room-temperature egg, egg yolk, and vanilla extract. Mix on low speed until just incorporated to avoid overbeating, which ensures the dough remains tender.
- While the mixer is on low, gradually add in the flour mixture until no streaks remain. Be cautious not to overmix; otherwise, the cookies may take on a cakey texture rather than the desired chew.
- Using a spatula, gently fold in the toffee bits and chopped pecans. Ensure even distribution to maintain their shape, providing the double crunch that enhances every bite of your butter crunch cookies.
- Scoop the dough into 1.5-inch balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Cover the dough and chill it in the refrigerator for at least 1 hour. This solidifies the fats for controlled spread and allows for deeper flavor development.
- Preheat your oven to 350°F. Arrange the chilled dough balls on baking sheets, keeping them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers are set but soft. Be sure to rotate the pans halfway through the baking time to ensure even cooking.
- As soon as the cookies come out of the oven, sprinkle each hot cookie with a tiny pinch of flaky sea salt. This finishing touch adds a sweet and salty contrast, highlighting the rich flavor of the toffee in your butter crunch cookies.
Notes
- Brown Butter Technique: Make sure to stir constantly to achieve even browning, scraping the bottom of the pan to prevent burning.
- Ingredient Solutions: Cornstarch helps retain moisture for a tender center while toffee bits provide an appealing crunch, and flaky sea salt contributes a balanced sweetness.
- Variations: You can replace the chopped pecans with walnuts for a different nutty flavor. If you’d like to add a hint of spice, consider adding ½ teaspoon of ground cinnamon.
- Storage: Store cooled cookies in an airtight container for up to 5 days. To re-crisp the edges, place them in a 300°F oven for 3 minutes.
- Make-Ahead: The dough can be frozen for up to 1 month. When ready to bake, cook from frozen, adding an additional 1–2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg