Brown Butter Toffee Cookies Made With Fresh Milled Flour
These brown butter toffee cookies are made with fresh milled flour, and are out of this world delicious! These are the perfect chewy holiday cookie, and it starts with my homemade Toffee bits recipe on my blog. So, if you have never tried making your own homemade candy, this is the best recipe to start with. It is quick, easy, and uses no corn syrup. However, if you are in a pinch, you can grab already prepared toffee bits at the store.
Ingredients
- 1 cup butter (2 sticks) 225g
- 3&1/4 cups Fresh Milled Flour 390g I like to use soft white, einkorn, or spelt for these
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup raw cane sugar 150g
- 1 cup brown sugar 230g
- 2 eggs
- 1 tsp Vanilla I love to use my homemade HERE
- *optional, but recommended- 1 tsp maple extract
- 1&1/2 cup Toffee Bits 255g (I have a recipe to make these homemade without corn syrup on my blog.)
Instructions
- Firstly, if making your own Toffee Bits, I recommend doing that the day before, or at least a few hours before so it has time to cool and harden completely before crushing them up to add to the cookie dough.
- Then, brown your butter in a medium saucepan on medium heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
- While waiting for the butter to cool, Mill your flour. I like to mill soft white wheat, spelt, Einkorn, or a blend of any of these.
- Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
- Once the butter has cooled slightly, put it in your mixer with the sugars, and beat to combine for about 2 minutes.
- Next, add your eggs one at a time, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
- Add your vanilla, and maple extract (if using), then beat for 2 more minutes until the mix fully combines. At this stage, it should resemble a cake batter consistency.
- Slowly add your flour mixture on low until everything is all incorporated.
- Lastly, add the Toffee Bits, and mix in gently.
- Let the dough rest in the fridge while oven preheats. (The batter can stay in the fridge even up to overnight, but it makes it very difficult to scoop the cookie balls, so it may need to warm back up a bit on the counter before scooping.) *See below for alternative freezing option.
- Preheat oven to 350*F
- Scoop with cookie scoop onto a lined baking sheet, and bake for 9 to 10 minutes.
- Let the cookies cool on the tray for 5-10 minutes, then let them cool the rest of the way on a wire cooling rack.
- Lastly, enjoy!
*Alternate Freeze and Bake Later Option*
- After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes.
Notes
-These cookies are amazing served warm or at room temperature. If you aren’t going to finish the cookies in a couple days, then I recommend to put them in a freezer safe container, and freeze them for up to 6 months. Just let them come to room temperature, then enjoy!