Brown Butter Symphony Cookies
Makes about 1 1/2 dozen
- Small Pan
- Large mixing bowl
- Small Bowl
- Baking sheets
- Parchment paper
- Wire rack
- 1 ½ sticks 6 oz unsalted butter
- 1 cup dark brown sugar packed
- 2 eggs
- 2 tsp vanilla bean paste or vanilla extract
- ⅛ tsp almond extract optional
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 4.25 oz Hersey almond toffee symphony bar roughly chopped (plus more for topping each cookie, if desired)
- ¾ cup toasted slivered almonds
- Flakey sea salt for topping, if desired
- In a small pan over medium heat, add butter and melt.
- Once melted whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
- Immediately transfer to a large mixing bowl. Let butter cool off to about room temperature.*
- Add in brown sugar and whisk to combine.
- Add in eggs, one at a time, whisking to fully incorporate after each egg.
- Stir in vanilla and almond extract. Set aside.
- In a small bowl, whisk flour, baking soda, and kosher salt until combined.
- Mix dry ingredients into the wet until just combined.
- Fold in chocolate and almonds.
- Let dough chill 45 minutes to 1 hour in the fridge. Any longer and it may not spread well!
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- Roll dough into about 1” balls. If you want to be super precise, you can weigh each cookie to 40 grams. Place a few chunks of chocolate on top of each cookie, without pushing the cookie down too much, if desired.
- Space out cookies evenly on the tray.
- Bake for 9-11 minutes until golden on the edges, but still chewy in the middle.
- Sprinkle with flakey salt if desired.
- Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. YUUUUMMM
* You just need the butter to be cool enough so that the chocolate won’t melt when you fold it into the dough. Just slightly warmer than room temp will work great!
Tried this recipe?Let us know how it was!