48-Hour Chocolate Chip Cookies
Directions
- 1Make toffee by mixing 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp of kosher salt in a pan over the heat.
- 2Pour the mixture on a baking sheet and put it in the freezer to harden.
- 3Make brown butter by melting 2 sticks of unsalted butter in a pan.
- 4Add 2 ice cubes to stop the cooking process.
- 5Mix the brown butter with the hardened toffee.
- 6In a bowl, mix 0.5 cup of sugar, 1.5 cups of dark brown sugar, 2 tsp of espresso powder, 2 tsp of kosher salt, and 0.5 tsp of baking soda.
- 7Add 2 eggs and 2 tsp of vanilla extract to the mixture and mix.
- 8Add 2.5 cups of all-purpose flour and mix until well combined.
- 9Chop 6 oz of 70% cacao minimum chocolate and add it to the dough along with the toffee.
- 10Mix the dough.
- 11Scoop the dough onto a baking sheet and rest in the refrigerator for 48 hours.
- 12Bake at 300°F (150°C) for ~20 minutes.
- 13Sprinkle Maldon sea salt on top of the cookies after baking.
Ingredients
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1 tsp kosher salt
- 2 sticks unsalted butter
- 2 ice cubes
- 0.5 cup sugar
- 1.5 cups dark brown sugar
- 2 tsp espresso powder
- 2 tsp kosher salt
- 0.5 tsp baking soda
- 2 eggs
- 2 tsp vanilla extract
- 2.5 cups all purpose flour
- 6 oz chocolate, 70% cacao minimum
- 0 Maldon sea salt
Equipment
frying panknifebaking sheetbaking traycookie scoopspatularolling pin