Alvin Zhou's 48-hr Chocolate Chip Cookies

Updated at: Thu, 17 Aug 2023 01:11:31 GMT

Step 1

Start by making the toffee. Put butter, light brown sugar, and kosher salt in a sauce pan over medium-low heat. You can cut the butter into smaller pieces so it melts easier. Mix together, continuously stirring.

Step 2

Heat until it reaches 300 degrees Fahrenheit (use a candy thermometer to be sure).

Step 3

Pour the toffee onto a baking sheet with parchment paper, then put it in the freezer to harden.

Step 4

In a medium-size bowl, mix the brown and white sugar, salt, espresso, and baking soda for the dough.

Step 5

Next, make brown butter by heating two sticks of butter on the stove over medium heat. Stir continuously until it turns golden brown.

Step 6

Put two ice cubes in the butter and mix until melted. Pour butter into the dough mixture.

Step 7

Mix in the eggs and vanilla.

Step 8

Add flour to the mixture to thicken the dough. Combine until smooth.

Step 9

Cut the chocolate into chunks with a knife. Set aside.

Step 10

Break the toffee into smaller bits, using a spoon or rolling pin. Pour the chocolate and toffee into the batter, folding over until evenly distributed.

Step 11

Use an ice cream scooper to scoop dough onto a pan with parchment paper.

Step 12

Put in the fridge for 48 hours to let the flavors settle and intensify (it makes a big difference!).

Step 13

After 48 hours, bake the cookies at 300 degrees for about 20 minutes. They should be golden brown with slightly crispy edges. Note: I had to periodically use a spatula to gently shape the cookies so they stayed round.

Step 14

Sprinkle sea salt over the top for the final touch. Serve with milk and enjoy!

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