Comments on: Browned Butter Toffee Chocolate Chip Cookies

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 13 Nov 2023 16:27:24 +0000

In reply to Ally. Hi Ally! Unfortunately, no one at Team Handle the Heat has experience baking at high altitudes, but this King Arthur Baking resource has some great tips. I hope that helps! Happy baking :)

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 13 Nov 2023 16:15:55 +0000

In reply to Jaime Nizzo. Hi Jaime! I'm sorry to hear that you have trouble with brown butter cookies. Overmixing will typically result in tough cookies, but it shouldn't impact the cookies' ability to spread. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it's so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe - and is is a super common cause of cookies not spreading. Check out Tessa's article here, where she talks about how to best measure ingredients to ensure accuracy every time. I hope this helps! Feel free to reach back out with any further questions!

By: Jaime Nizzo

Jaime Nizzo — Sun, 12 Nov 2023 02:54:59 +0000

So the taste is there but I feel like I did something wrong! Every time I do a recipe with browned butter the cookies don’t spread out, they stay thick and pretty close to the round ball I shaped them in! Is there something that I did that may have caused it like over mixing?

By: Ally

Ally — Sat, 11 Nov 2023 03:48:35 +0000

I’m super excited to make these but I’m in Denver Colorado and worried about the high altitude messing them up! I’ve made ingredient adjustments to my cookies in the past based on the elevation and have turned out great (like decreasing the amount of sugar which you say to def not do, more liquid, more flour, etc). Do you have any specific recommendations for adjusting the recipe based on high altitude? Thanks!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Tue, 07 Nov 2023 21:44:13 +0000

In reply to Ashlie K. Hi Ashlie! Please don't leave your cookie dough at room temperature! This will cause the dough to spoil. The instructions talk you through how the cookie dough needs to be chilled for 24-72 hours, and then it can be frozen up to 6 weeks inside an airtight container, or a freezer bag is fine too. Glad to hear that you enjoyed these! Happy baking :)

By: Ashlie K

Ashlie K — Tue, 07 Nov 2023 21:25:41 +0000

super yummy! I may try dark chocolate next time to get an extra chocolaty flavor. I’m a little confused by the storage instructions for the dough. once you freeze them you leave them at air temperature for up to 6 weeks?

By: evelyn

evelyn — Sat, 28 Oct 2023 19:37:50 +0000

this recipe is a 4.5 for me. be warned that the toffee melts into the cookie, giving them a tough and chewy texture that sticks to your teeth. clearly that is what a lot of people like, since this recipe went viral. it just wasn’t for me. otherwise, the flavors of the cookie are well-balanced and delicious.

i used around 140 grams each of 60% and 70% dark couverture chocolate, and i made sure to use the bread flour as well. i also added about a cup of pecans into my recipe, but that is the only change i made. the cookies cane out gorgeous, to a professional level.

lastly, i have a tiny beef with this website. there is soooo much happening on the page, it crashes on me as i’m trying to read through all the important tips. it also crashed on me when i first attempted to write my review, so i had to start over. i totally get it that advertisements are what help blogs like this keep their legs, but perhaps you could have one or two less of them so there is less risk of crashing on someone in the middle of a recipe.

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Wed, 25 Oct 2023 13:30:31 +0000

In reply to Michele. Hi Michele! We haven't tried that, so I can't say for sure. Feel free to experiment and see how it goes, but just be aware that in turning cookies into bars, some adjustments may need to be made. Some bars turn out a little cakier than the cookie does (flour needs adjusting slightly), and some will collapse a little in the middle (leavening agents need to be adjusted slightly). Good luck and let us know how it goes!

By: Michele

Michele — Tue, 24 Oct 2023 17:26:16 +0000

Hello. These sound delicious. Could I make this recipe in one pan as cookie bars? Has anyone tried that? How would you change the baking temp/time? Thanks, Michele

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 23 Oct 2023 16:54:28 +0000

In reply to Angela. Hi Angela! Apologies for the confusion here! We have updated this recipe to reflect the chill time. Thanks so much for taking the time to mention this, and we're so glad to hear that you enjoyed these cookies :)