Brown Butter and Toffee Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (2 sticks; 227 g)
• 2 cups all-purpose flour (250 g)
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt (Diamond Crystal), or ½ teaspoon Morton kosher salt
• 1 cup packed dark brown sugar (215 g)
• ⅓ cup granulated sugar (73 g)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 chocolate toffee bars (1.4 ounces each; 80 g total), preferably Skor, chopped into ¼ inch pieces
• 1 ½ cups chocolate wafers (disks, pistoles, or fèves; 216 g), preferably 72% cacao
• Flaky sea salt, for sprinkling

Directions

1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams and then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, about 10 minutes (an instant-read thermometer should register around 125°F).
2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
3. Add dark brown sugar and granulated sugar to the browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat on medium-high speed until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low, add dry ingredients, and beat just to combine.
4. Add chopped toffee bars and chocolate wafers and mix with a wooden spoon or rubber spatula until just incorporated. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate; dough will seem loose at first but will thicken as it sits.
5. Place racks in middle of oven and preheat to 375°F. Using a 1-ounce ice cream scoop, divide dough into 24 portions and place on parchment-lined baking sheets, spacing 3 inches apart. Alternatively, roll dough into ping pong ball-size balls with your hands. Do not flatten; cookies will spread as they bake.
6. Sprinkle with flaky sea salt and bake until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheet 10 minutes, then transfer to a wire rack and let cool completely.
7. Repeat with remaining dough and fresh parchment-lined, cooled baking sheets.

Notes

• Original URL: https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies