Brown Butter Toffee Milk and Dark Chocolate Chip Cookies with Dried Raspberries

This is more than a chocolate chip cookie, it’s a masterclass in crave. Inspired by the buttery crunch of our Himalayan Salt + Toffee bar, these cookies layer deep, nutty browned butter with melty pools of milk and dark chocolate, a hint of salt, and jewel-toned bursts of tangy raspberry. Sweet. Salty. Sophisticated. Each bite hits every note: bold and balanced, with a pop of unexpected tart to keep things interesting. Get the recipe for these brown butter toffee chocolate chip cookies that Sydney Roberts of @sydmarieskitchen shared below:

Brown Butter Toffee Chocolate Chip Cookies with Dried Raspberries Recipe

Ingredients

• Baking sheet
• Butter for the baking sheet
• 2 eggs (room temp)
• 1 cup unsalted butter
• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp vanilla bean paste
• 1 chopped jcoco chocolate, Himalayan Salt + Toffee milk chocolate bar
• 1 chopped dark chocolate bar
• Dried raspberries
• Flaky sea salt 
  

How To Make It

1. Take out 2 eggs to set to room temperature.
2. Preheat oven to 375.
3. Butter baking sheet lightly and place in oven while oven is heating.
4. Brown 1 cup of unsalted butter in a saucepan on medium heat and take immediately off of heat once you start to notice it turning golden.
5. Once butter is slightly cooled, add 1 cup brown sugar and 1/3 cup granulated sugar into butter mixture and mix together.
6. In a separate bowl, combine 2 cups flour, 1 tsp baking soda, and a heaping 1/2 tsp of salt.
7. In the butter and sugar mixture, add the 2 eggs, 2 1/2 tsp vanilla bean paste, and mix.
8. On a cutting board, chop up 1 jcoco Himalayan Salt and Toffee milk chocolate bar and 1 dark chocolate bar of choice.
9. Mix together the dry and wet ingredients and fold in the smaller chocolate chips into the dough (save the larger chocolate chips to place on top). However many chocolate chips you include in your dough is personal, but I usually do about a handful of them because I prefer more dough to chocolate chips in my cookie.
10. Once oven is preheated, remove baking sheet from oven and place about 6 golf ball size dough onto the baking sheet (makes about 16 total).
11. Top each ball of dough with 2-3 larger chunks of the chocolate chips. Bake for 8 minutes.
12. Once removed from oven, sprinkle sea salt and dried raspberries on the cookie (place larger dried raspberries into the pools of chocolate so it sticks better as cookies continue to cool)
13. Allow the cookies to cool on sheet for about 5-10 minutes and then remove from baking sheet. 
    

Photos by: Sydney Roberts