Brown Butter Toffee Chip Cookies
Posted on 15 December 2013
Did you watch Sesame Street growing up?
Although I liked many characters (though NOT Big Bird — he was a big yellow mess) from that show, my favorite was clearly Cookie Monster. He loved cookies; I loved cookies. He was messy; I was messy. He was blue; my favorite color was…red.
The color discrepancy notwithstanding, I related to Cookie Monster. He had simple wants and needs, like me.
Also, I really, really liked cookies.
That’s why December is cookie month. All cookies all the time! Since I am clearly way behind this month, you’ll see a couple of posts per week over the remaining 2 weeks, rather than the standard cadence. I’m crazy like that.
Anyway, back to the important topic at hand: holiday cookies. Ever since my mom gave me a cookie press about a decade ago, spritz cookies have been my go-to during the holiday season. I may share a spritz recipe later this month.
But drop cookies are the standard the rest of the year. For cookie month, I decided to give a variation of Bittman’s chocolate chip cookie recipe a spin. Substitute toffee (chips! did you know these existed?!) for chocolate and brown the butter…yowza! Matt and I snarfed these treats so quickly that there nearly weren’t enough left to photograph.
Clocking in at least than 1.5 hours from start to finish, these are the perfect simple nut-free nutty caramel delights.
Who was your favorite Sesame Street character?
Last year: Apple Bacon Cheese Bread
Adapted from How to Cook Everything