Description
Butter Crunch Cookies are delightfully tender with a perfect double crunch from toffee bits and pecans. Made with browned butter for a rich, nutty flavor, these cookies combine soft, chewy centers with crispy edges and a hint of sea salt for a balanced sweet and salty treat.
Ingredients
Scale
Butter Crunch Cookie Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 cup all-purpose flour
- â…“ cup bread flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- ½ cup chopped pecans (or almonds)
- ½ teaspoon flaky sea salt for topping
Instructions
- Browning the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat, stirring constantly until the foam subsides and the butter turns golden-brown with a nutty aroma, about 5–7 minutes. Watch carefully as the browning happens quickly after foaming stops.
- Mixing Dry Ingredients: Transfer the browned butter to a heatproof bowl and let it cool for 10 minutes. In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch until well combined.
- Beating Butter and Sugars: In a stand mixer with paddle attachment, beat the cooled browned butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until fluffy. This traps air, creating tender cookie centers.
- Adding Eggs and Vanilla: Scrape the bowl sides. Add the room temperature egg, egg yolk, and vanilla extract. Mix on low speed until just combined to keep dough tender and prevent overbeating.
- Incorporating Flour Mixture: With the mixer still on low, gradually add the flour mixture until no streaks remain. Avoid overmixing to prevent cakey texture.
- Folding in Toffee and Nuts: Gently fold in the toffee bits and chopped pecans using a spatula, ensuring even distribution while maintaining chunk integrity for that signature double crunch.
- Chilling the Dough: Scoop dough into 1.5-inch balls (about 2 tablespoons each) and place on a parchment-lined baking sheet. Cover and chill in refrigerator for at least 1 hour. This firms the fats for controlled spreading and intensifies flavor.
- Baking: Preheat the oven to 350°F (175°C). Arrange chilled dough balls on baking sheets about 2 inches apart. Bake for 10–12 minutes until edges are golden and centers are set but soft. Rotate pans halfway through baking for even cooking.
- Finishing Touch: Immediately after removing cookies from the oven, sprinkle each hot cookie with a small pinch of flaky sea salt to enhance the sweet and salty flavor contrast.
Notes
- Use light-colored saucepan to monitor butter browning effectively.
- Make sure eggs are at room temperature for proper mixing.
- Do not overmix dough to maintain tender texture.
- Chilling dough is crucial for flavor and spread control.
- Rotate baking sheets halfway to ensure even baking.
- Adjust flaky sea salt topping to preference for optimum flavor balance.
