Most incredible!!!! Absolutely glued to this gorgeous presentation. My little daughter wants to try it right now now now! Told her that‘s just not possible. Great work!
I wrote out the instructions for anyone who prefers baking that way: INGREDIENTS Toffee: 1 stick unsalted butter (114 grams) 1 cup light brown sugar (213 grams) 1 tsp kosher salt Brown Butter: 2 sticks unsalted butter 2 ice cubes Dough: 1/2 cup sugar 1 ½ cups dark brown sugar (320 grams) 2 tsp espresso powder 2 tsp kosher salt ½ tsp baking soda 2 eggs 2 tsp good vanilla extract 2 ½ cups all purpose flour (300 grams) (add 130 grams if in a humid climate) 6 oz chocolate, 70% cacao minimum Maldon sea salt INSTRUCTIONS Prepare parchment paper lined baking sheet. Heat all the toffee ingredients in a saucepan. Stir constantly over medium heat til it reaches 300F. Pour into baking sheet and tilt it around to make the toffee thin. Put it in the freezer. Dough: Mix the sugars, espresso, salt, and baking soda in a bowl. Over medium heat, make the brown butter. Stir constantly until it becomes dark golden brown. Off heat, add ice to the butter, then stir butter into the prepared sugar mixture. Add eggs and vanilla to the mixture. Next, add the flour. Adjust here to add more flour if dough is too wet. Diagonally rough chop chocolate and smash toffee into bits. Add them both to the dough. Use a cookie scoop or 1/2 cup measuring cup to form dough balls, then cover and rest in fridge for 48 hours. Cook in oven at 300 F for ~20 min (they will look soft.) Sprinkle with salt, cool, and serve.
Thank you so much for this! We tweaked it a bit (oven temp 170 top 180 bottom) and baked for 12 mins. My customers prefer this result more. We also lessened the brown butter a bit to make it less greasy. Dough straight from ref makes darker cookies while those slightly thawed make lighter, puffy ones. Also, the darker ones are SWEETER than the lighter ones. Weird
salt brine takes 2hrs, 46 hours extra unnecessary, reduce mushroom by half. recipe optimally should not take more than 3 hrs, if it does you're touching yourself innopriately for too long.
Hello, your recipe looks truly amazing, but with so many views, you didn't even think about converting the quantities into grams so that other people could also make it. It's really unfortunate... ☹(For those who might say that there are people who have already done it in the comments, the measurements are not correct because I tried it and it was a failure (too much butter and sugar which resulted in caramel during baking rather than cookies!))😭
mascarpone isn't cheap buys 4 bottles of heavy cream ... that's not cheap either and you bought 4, plus you're using gas to make it, and you bought a lemon too... however
