Double Chocolate Toffee Nut Cookies

for the browned butter:

Step 1:

Heat a medium to large skillet over low/medium heat. When hot, add in the butter and cook stirring frequently. Continue to cook the butter and continue to stir.

Step 2:

Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes.

Step 3:

Once done, let cool slightly and place in a container and place in the fridge until solid again.

Set your oven to 375ºF. 

Step 4:

After you’ve chilled the browned butter and toasted the nuts, you’re ready to make the cookies!

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for the cookies:

Step 1:

Sift the salt, baking soda, and flour together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter, shortening, and sugars together on medium-high speed until light and fluffy.

• This should take about 6 - 7 minutes.

• Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter and shortening is mixed in.

Step 2:

Next, add the eggs, one at a time, and the vanilla beating well.  

• If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients.

Step 3:

Then fold in the chocolate chips, brickle, and nuts by hand.  

Step 4:

Gradually add the dry ingredients to butter mixture, with the mixer on low until just blended. Stir in chocolate chips, brickle, and nuts. 

Step 5:

Chill cookie dough for 15 minutes. Scoop cookies onto a lined baking sheet.

Step 6:

Bake for 9 minutes, rotating the baking sheet once halfway through and until lightly browned.

Step 7:

Let cool for 2 minutes on baking sheets. Remove to wire racks to finish cooling.

Jenn's Note:

• I used the #60 size scoop.