3 Day Cookie
The Ingredients
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar, lightly packed
- 1 teaspoon kosher salt
- water, as needed
- 1 cup unsalted butter
- 4 ice cubes
- ¾ cup granulated sugar
- 1 ½ cups dark brown sugar, packed
- 2 teaspoons espresso powder
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 6 oz cacao chocolate, 50-70% cacao, chopped
- flaky sea salt, for sprinkling
Toffee
The toffee in my experience has been iffy because without a thermometer it’s really down to luck unless you have tons of experience. The mixture needs to reach an internal temperature of 290 Fahrenheit. While mixing you need to make sure the mixture is smooth because lumps are not good for the cooking process. Once the internal temperature has been met you can pour the toffee out onto a baking pan lined with parchment paper. Now its off to the freezer for 20-30 minutes.
Cookie Dough
For the cookie dough you want to melt the butter and cook it till it turns brown and smells nutty. Use the ice cubes to cool down the butter afterwards. Add all the dry ingredients to a large bowl and mix them together (do not add the flour just yet). Remember the brown butter? Now you will pour it into the dry ingredient mixture. Make sure you mix it well because you do not want any clumps. Whisk together the eggs and vanilla and then mix into the other ingredients. Fold in the flour to the rest of the mixture, making sure there are no clumps or streaks of flours in it. Lastly you want to take the toffee out of the freezer and break it into pieces. Now add the toffee chucks and chocolate chips to the mixture and mix well. We are now ready to ball the cookie dough up. I prefer bigger cookies, so I use an ice cream scoop. Lay them out on a baking sheet and cover them with plastic wrap and freeze them.
Rest & Bake
Eat Up
David Ward
Student Writer - Fall 2022
Hello, Working on my BA in digital media. I am 25 and enjoy spending time with friends and family.