Mini food is fun. I love all foods miniature sized. Miniature candy bars? Count me in. Mini bagels? I’ll have two. Mini cupcakes? Three, please.
Mini chocolate chip cookies? Sure, why not!
This week’s chocolate chip cookies may be tiny, but these little guys pack a lot of flavor.
Rather than beginning the dough with regular softened butter, I use browned butter (see tips at end). Browned butter makes cookie dough smell ten times better than usual. Now if we could just get scratch ‘n sniff on the Internet…
Other factors making these mini cookies addictive? Dark brown sugar and toffee baking bits, obviously. I’ve had half a bag of toffee bits left from when I made these cookies, so I figured it was now or never next week. (Now won).
A whole bowl of cookies!
Not to be deceiving — this bowl fits in the palm of my hand.
After saving a bunch for myself, I packaged up these cookies and sent them to two people. Kristina, who won my sweet potato fudge in Tina’s blogger bake sale, got these cookies as a bonus in her package.
I sent the rest to my sister, who just did a half Ironman last weekend. Aside from ice cream, she eats nothing indulgent. Ever. I told her to celebrate her race with these cookies, but she claims the window of indulgence has passed. Please tell her to eat them. Or, if you live in the greater Philadelphia area, perhaps you could take them off her hands?
Mini Browned Butter Toffee Chocolate Chip Cookies
Makes about 6 dozen mini cookies
1 stick butter (1/2 cup)*
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 egg
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup mini semi-sweet chocolate chips
3/4 cup toffee baking bits (I use Hershey’s Heath)
In medium saucepan, melt butter over medium-high heat. Stir frequently as butter begins to bubble and eventually start to turn brown. Immediately remove from heat and pour into container or jar. Refrigerate butter until solid.
Preheat oven to 375 degrees F. In large bowl, cream browned butter and sugars. Add egg, mixing until combined.
Combine flour, baking soda, salt, and cinnamon in large bowl. Gradually add flour mixture to wet ingredients, mixing until combined. Stir in chocolate chips and toffee bits.
Roll cookies into small balls, about half-inch wide. Place one inch apart on cookie sheet. Bake 8 to 10 minutes, until golden brown.
*Tip for browned butter: I prep my browned butter at least a night before baking with it. Once browned, I pour it into a glass jar and cover it. Store it in the fridge. When you’re ready to use it, set it on the counter to let it soften, as you would with regular butter.
{ 4 comments… read them below or add one }
I just saw a recipe for brown butter blondies that I've been dying to make. I didn't read it through and didn't realize that the brown butter need to be refrigerated. Glad I read it here though, now I'm prepared to do it right.
These cookies look yummy – I love the addition of toffee. Toffee + brown butter = heaven.
You can actually use the browned butter in its melted form, too, but the cookies would be flatter and more crispy!
Eek! These look so good! And if they'r emini you can eat more!
These look great! I haven't yet tried the browned butter in cookies…I need to get my butt in gear!
And since they are mini you can eat twice as many, right?