3 Day Cookie
Who wants to spend three days on a cookie? Well, if you want the best tasting cooking you do. The waiting period allows for all the ingredients to fully develop. The best tasting cookie I have ever had were brown butter toffee chocolate chip cookies. Once you mix all the ingredients together you roll them into balls and let them rest for 72 hours.
The Ingredients
For the toffee:
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar, lightly packed
- 1 teaspoon kosher salt
- water, as needed
For the dough:
- 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
72 hours! Use this time to read a book, watch a movie, or go to the park. Once your waiting period is up you will bake the cookies at 325 Fahrenheit. Arrange the cookies on the baking sheet a couple inches apart, you do not want them cooking into one another. Each batch should cook about 18-20 minutes. As soon as you pull them out of the oven you want to sprinkle a little kosher salt on top of them. I know it may sound weird, but the salt really brings out the sweetness of the cookies.
Eat Up
Now it is time to enjoy the fruits of your labor. I have made these cookies many times and each time they are amazing. Share with friends or be stingy and eat them all!