Brown Butter Chocolate-Stuffed Toffee Chip Cookies

Dear friends,

I'm having a serious muffin top issue and unfortunately I'm not talking about muffins.

No, no my friends.

I'm talking about the love handles that have recently started appearing around my ever expanding mid-line.

Is it because I'm nearing the big 40 in a few years?

Or could it be these damn cookies?

Their brown buttery goodness.

The chocolate covered toffee chip yummyness.

The chocolate-stuffed insides.

Blasted cookie!  I curse you and your evil ways!

Here's the recipe.....if you dare!

Brown Butter Chocolate-Stuffed Toffee Chip Cookie 
Yield: 12 large cookies

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Ingredients:

• 1 1/2 sticks (12 tablespoons) of unsalted butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 cups unbleached all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup toffee chips
• Semi-sweet baking squares, cut into pieces

Instructions:

1. Preheat oven to 325 degrees F.
2. Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature.
3. Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue to mix – even using your hands if needed – until it comes together. Fold in toffee chips.
4. Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart (I only baked 6 at a time). Bake for 12-14 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet, then gently remove with a spatula to a cooling rack. 

Adapted from How Sweet It Is

Time to go workout!