Valentine’s Day is just around the corner! Most people end up spending a boat load of money on a prix fixe menu at a fancy restaurant. These menus that offer you a restricted selection of courses at a set price is never up our alley. The menu is often too restricting, and our preference would be to dine with free reign.
So, my husband and I developed a tradition over the years. We have a low-key night at home and have takeout Mediterrean food. Never Chinese, never Thai, always Meditterrean. Hubbie eats a gyro and I typically have a chicken shwarma sandwich. And yes, we split a Greek Salad to start.
We love how casual the night is. We pop in a good movie, turn on the fireplace and share dessert. For this Valentine’s Day, I’m making the best cookie ever! This recipe is inspired and adapted from a recipe published by Bon Apetit Magazine. The cookie is a dark chocolate toffee cookie. The secret ingredient? Brown butter. Most cookies recipes opt for creaming soft room temperature butter with sugar to kick it off. In this recipe, you brown two sticks of butter and add to your sugar. Another secret ingredient is the chocolate wafer instead of the chocolate chips. The wafers have more surface area and when baked, it creates a nice chocolate layer within the cookie. The brown butter results in a much deeper, richer, buttery flavor for the cookie that is just to die for. I hope you enjoy… and Have a Happy Valentine’s Day!
- 2 sticks of unsalted butter
- 2 cups of all purpose flour
- 1 tsp of baking soda
- ¾ tsp of table salt
- 1 cup of dark brown sugar
- 1/3 cup of granulated white sugar
- 2 large eggs, room temperature
- 2 tsp of vanilla extract
- 1 cup of toffee chips
- 1 ½ cups of chocolate wafers (disks)
- Flaky Sea Salt
- In a small saucepan, melt butter over medium heat. Stir with a whisk constantly until foam forms and then browns. Remove from the pan and place in a large bowl to cool
- In another mixing bowl, whisk together flour, baking soda, and table salt.
- Add the brown sugar and white sugar into the browned butter.
- Using an electric mixer, mix the butter and sugar mixture for about 1 minute until well incorporated.
- Add in 2 eggs and vanilla and continuing mixing on low for 1 minute until well combined.
- Add the dry flour ingredients and continue on low speed for 30 seconds.
- Add in toffee chips and chocolate wafers and carefully fold in.
- Let the whole mixture rest for 30 minutes at room temperature.
- Preheat oven to 375, with the rack in the middle.
- Line a baking sheet with parchment paper and create golf ball size rounds out the dough.
- Hint (try to arrange the chips at the top of the ball, they create a prettier cookie)
- Sprinkle with Maldon sea salt. (about 10 cookies should fit in the baking sheet)
- Bake cookies from 9-11 minutes until the edges are golden brown and the centers are still chewy.
- Remove from the pan to a cooling rack and repeat steps with the remaining cookie dough.