As school has started and we all are at home with our families during these stressful times, I thought of doing something to lighten the mood and bring some sweetness to our lives. A couple of days ago, I was recapping through all my fun and interesting baking experiences that I had this summer. One of the recipes that I distinctly remember were these chewy, gooey, toffee-like cookies. The browned butter in the cookies gives it a nice toffee like taste. This recipe was amazing, because though it was eggless, they were still perfectly chewy. Hope you all enjoy making them with your family as a great stress reliever and a fun family activity, during weekends.  Make them at home and if you need any help will be happy to get on a call.  Do send pictures to share.  Continue to share and follow me on Facebook, Twitter, LinkedIn, and Instagram and remember to contribute to our chandelier.

Ingredients

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• ¼ cup condensed milk
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 8 oz chocolate (I like 4 oz milk and 4 oz dark, or 8 oz semi-sweet)

Recipe

1. In a small to medium pot begin to melt butter.
2. Once melted slightly increase the heat until the butter slightly bubbles and begins to brown.
3. Continue stirring to keep the butter from burning.
4. Once the butter is browned set aside to cool.
5. In a large bowl, whisk together both the sugars and the salt.
6. Once the butter cools, add it to the sugar and salt and whisk together until a paste forms with no lumps.
7. Whisk in the condensed milk and vanilla, beating until beautiful ribbons begin to fall off the whisk.
8. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen giving a denser product).
9. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight in the fridge (The longer the dough rests, the better the outcome).
10. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
11. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least a good amount of space between cookies and the edge of the pan so that the cookies can spread evenly.
12. Bake for 12-15 minutes, or until the edges have started to barely brown.
13. Send me pics at anuj@anujshah.com if wanted and enjoy.

(This recipe makes 12 cookies)