Brown Butter and Toffee Chocolate Chip Cookes

 A FABULOUS cookie recipe from friends Dalene and Tanya! Thanks, ladies!

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

1 cup (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon kosher salt

1 cup (packed) dark brown sugar

⅓ cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 1.4-oz. chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Flaky sea salt

• Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
• Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
• Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
• Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
• Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
• Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature. 

Roasted Vegetable Platter from Salt Fat Acid Heat

Beans
• 1 cup navy beans, dried
• 3 cups water
• 1 tbsp olive oil
• 1 tbsp salt
• 2 bay leaves
Roasted vegetables
• 1/2 head cauliflower, cut into 1/2 inch steaks
• 1/2 head romanesco, cut into 1/2 inch steaks
• 1 bunch carrots (about 8), halved lengthwise
• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• salt and pepper
Shallot vinaigrette
• 3 large shallots, finely chopped
• 1/2 cup red wine vinegar
• 1/3 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
Remaining ingredients
• 1 tbsp + 1 tsp za'atar seasoning, divided
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 ounces crumbled feta
• Maldon salt

Instructions

1. Rinse beans in cold water. Place in a medium bowl and cover with 2 inches of cold water. Let soak at room temperature at least 8 hours or overnight. Drain beans and place in a medium sauce pot with 3 cups water, olive oil, salt and bay leaves. Bring to a boil over medium-high heat, uncovered. Reduce heat and simmer on medium-low heat for about 45 minutes or until beans are fork tender. Keep warm.
2. Preheat oven to 400 degrees F.
3. Toss all vegetables in olive oil. Arrange on baking sheets, using separate baking sheets for each of the vegetables. Season with salt and pepper. Roast for 25-30 minutes or until vegetables are caramelized and fork tender.
4. Make the shallot vinaigrette. Add shallots and vinegar in a small bowl. Slowly drizzle olive oil, whisking constantly. Season with salt and pepper.
5. Pick fresh dill, parsley, and cilantro, discarding stems. Toss all together to make an herb salad.
6. Season beans with 1 tsp za'atar seasoning, 2 tbsp shallot vinaigrette, and 1/4 cup of the cooking liquid from the beans. Season with salt and pepper.
7. Assemble vegetables and beans. Plate cauliflower and romanesco steaks followed by the carrots and Brussels sprouts. Season with za'atar seasoning. Top with the beans, and crumbled feta. Drizzle shallot vinaigrette, top with fresh herb salad and finish with a sprinkle of Maldon salt. Serve warm.

Helpful Hints: All you have to do is cut the vegetables, toss them in oil, salt and pepper, and roast. Ideally, you want to place each type of vegetable on a different sheet pan. Each vegetable cooks at a different pace so you want to be able to remove the ones that are ready when it is the proper time. I was only preparing this dish for two so I put them all on one baking sheet but made sure to group the same vegetables together.

Make the shallot vinaigrette and fresh herb salad and you are ready to plate. First the vegetables, a little za’atar, then the beans, feta, vinaigrette, fresh herbs and Maldon salt. As I said, there are many components but they work beautifully to complement one another.