Browned Butter Toffee Almond Cookies

Notes: the method of making these cookies is unconventional (no creaming), and the dough seemed too thick/crumbly when first mixing. The product is really good though, and the browned butter gives the cookie an extra rich toffee taste. Definitely form dough into balls before chilling, it is hard to work with when cold.  

1 cup butter

1 ¼ cups brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

2 cups flour

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup toffee chips

¾ cup whole almonds, chopped finely and lightly toasted

In a medium saucepan, melt the butter over medium heat. Continue to cook until butter begins to brown. Remove from heat.

Add in the sugars and stir until incorporated and smooth. Transfer mixture to a large mixing bowl, and chill until no longer warm, about 10 minutes.

Remove from refrigerator and stir in the egg, egg yolk, and vanilla until well combined.

Add the flour, baking soda, and salt. When fully incorporated, add in the toffee chips and almonds.

Roll dough by hand into 1 to 1 ½ inch balls. Place on a cookie sheet. Chill for 30 minutes.

Preheat oven to 325 degrees F. Remove cookies from refrigerator and bake for 10-13 minutes, until beginning to lightly brown on bottom.