Browned Butter Toffee Cookies

Directions

Dough:

• 1

  To make the browned butter, take 1/2 cup of unsalted butter, cut into 4 pieces, and place in a small saucepan over medium heat.

  Cook 5 to 7 minutes until browned, swirling frequently. Watch the butter closely and stir or swirl frequently so that it doesn't burn. It will bubble and sputter quite a bit soon after it melts.

  Then, as the water evaporates, it will become foamy and simmer quietly. This is when you know it's almost ready.

  Allow to simmer for about a minute, then remove from heat, pour into mixing bowl, and let cool about 10 minutes.

• 2

  To the browned butter, stir in:
  Dark brown sugar
  Granulated sugar
  Egg
  Vanilla extract

• 3

  Whisk the mixture together, then add and beat to incorporate:
  Flour
  1/2 cup cold unsalted butter, cut into 4 pieces
  Salt

• 4 When the mixture is well blended, stir in the Toffee bits
• 5

  Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees.

  Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

  Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

  Trim edges if necessary (some toffee bits may melt and spread, creating uneven edges) and decorate, if desired, before serving.

To Decorate

• 6

  When both ganache mixtures (recipes below) are slightly cooled and thickened, but still pourable, spoon some dark chocolate ganache onto a cookie and spread evenly to edges.

  Pipe white chocolate ganache onto chocolate ganache in small dots or wavy lines, then drag the tip of a paring knife through the white chocolate to create a marbleized effect.

  Let the chocolate cool and firm up, then pipe small dots of white chocolate ganache around the edges of the cookie.

• 7

  Note: If at any time you need to warm the ganache to the right consistency, you can heat it in the microwave, but be careful; just a few seconds will do the trick.

Dark Chocolate Ganache:

• 8

  Heat 1 cup heavy cream in a small saucepan over medium heat (or in a bowl in the microwave) until scalded and bubbling.

  Remove from heat and add 12 ounces finely chopped bittersweet or milk chocolate (about 1 1/2 cups).

  Let sit for a couple of minutes, and then stir until smooth.

White Chocolate Ganache:

• 9

  Heat 1/2 cup heavy cream in a small saucepan over medium heat (or in a bowl in the microwave) until scalded and bubbling.

  Remove from heat and add 6 ounces finely chopped white chocolate (about 1 cup).

  Let sit for a couple of minutes, then stir until smooth.

• 10 Enjoy!