Browned Butter Toffee Chocolate Chip Cookies in Your Pressure Cooker
These decadent cookies are baked right in your pressure cooker, yielding irresistibly soft centers, crispy edges, and deep nutty flavor from browned butter paired with melty chocolate and rich toffee bits.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker With trivet and lid
- 1 Whisk
- 1 Rubber spatula
Ingredients
Cookie Dough Ingredients
- 2 sticks unsalted butter brown in a pan
- ½ cup granulated sugar
- 1 cup dark brown sugar lightly packed
- 1 ½ cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon instant espresso powder optional
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoon vanilla
- 10 oz semisweet chocolate chopped
- 1 cup toffee bits homemade or store brand
- flaky sea salt for sprinkling on top
Instructions
Baking Instructions
- Melt your butter in a pan over medium heat, stirring until foamy and golden brown. Cool slightly.
- Mix browned butter with both sugars in a large bowl until smooth. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flours, baking soda, baking powder, salt, and espresso powder.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fold in chopped chocolate and toffee bits evenly.
- Form 2-tablespoon sized dough balls onto parchment-lined trays that fit in your pressure cooker.
- Add 1 cup broth to the pressure cooker, place a trivet inside, and stack trays on top.
- Seal the lid, set to high pressure for 10 minutes. Allow natural release for 10 minutes.
- Carefully open lid and sprinkle cookies with flaky sea salt.
- Let cool slightly before serving warm for best texture.
Notes
For better flavor, brown butter ahead of time and chill. Store finished cookies airtight with a slice of bread to keep them soft all week long. Great for freezing pre-scooped dough too!