48-Hour Chocolate Chip Cookies
Alvin Zhou
Ingredients
- For the Toffee:
1 stick unsalted butter
1 cup light brown sugar
1 teaspoon kosher salt
- For the Brown Butter:
2 sticks unsalted butter
2 ice cubes
- For the Dough:
1/2 cup sugar
1 1/2 cups dark brown sugar
2 teaspoons espresso powder
2 teaspoons kosher salt
2 teaspoons baking soda
2 eggs
2 teaspoons good vanilla extract
2 1/2 cups all purpose flour
6 ounces chocolate, 70% cacao minimum
Maldon sea salt
Directions
- Start by making the toffee. Put butter, light brown sugar, and kosher salt in a sauce pan over medium-low heat. You can cut the butter into smaller pieces so it melts easier. Mix together, continuously stirring.
- Heat until it reaches 300 degrees Fahrenheit (use a candy thermometer to be sure).
- Pour the toffee onto a baking sheet with parchment paper, then put it in the freezer to harden.
- In a medium-size bowl, mix the brown and white sugar, salt, espresso, and baking soda for the dough.
- Next, make brown butter by heating two sticks of butter on the stove over medium heat. Stir continuously until it turns golden brown.
- Put two ice cubes in the butter and mix until melted. Pour butter into the dough mixture.
- Mix in the eggs and vanilla.
- Add flour to the mixture to thicken the dough. Combine until smooth.
- Cut the chocolate into chunks with a knife. Set aside.
- Break the toffee into smaller bits, using a spoon or rolling pin. Pour the chocolate and toffee into the batter, folding over until evenly distributed.
- Use an ice cream scooper to scoop dough onto a pan with parchment paper.
- Put in the fridge for 48 hours to let the flavors settle and intensify (it makes a big difference!).
- After 48 hours, bake the cookies at 300 degrees for about 20 minutes. They should be golden brown with slightly crispy edges. Note: I had to periodically use a spatula to gently shape the cookies so they stayed round.
- Sprinkle sea salt over the top for the final touch. Serve with milk and enjoy!
Information
- Category
- Desserts, Cookies
- Yield
- 2 dozen cookies
- Prep Time
- 48 hours, 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 2 days, 39 minutes, 59 seconds