Directions
- 1Combine 1/2 cup unsalted butter and 1 cup light brown sugar in a saucepan.
- 2Place the saucepan over medium heat.
- 3Allow the butter to melt and whisk it together with the sugar.
- 4Bring the mixture to a bubble, whisking consistently.
- 5Use a candy thermometer and wait for the mixture to reach 300°F (about 8 minutes).
- 6Remove the toffee mixture from heat and pour onto a silicone or parchment-lined baking sheet.
- 7Quickly spread the mixture out with a spatula to a smooth slab.
- 8Let the toffee cool for 20 minutes until hardened.
- 9Break the toffee apart into small pieces using a mallet wrapped in plastic wrap.
- 10Melt 1 cup of unsalted butter in a saucepan and cook over medium heat until the milk solids have browned and the butter is a nutty brown color.
- 11Transfer the browned butter to a Pyrex cup, and add 2 tablespoons of water to make the liquids equal to 1 cup.
- 12Allow the browned butter mixture to cool to room temperature, about 30 minutes.
- 13In a small bowl, mix together 2 cups all-purpose flour, 1 1/2 tsp salt, and 1 tsp baking soda.
- 14In a large bowl, combine 1 cup dark brown sugar, 1/2 cup white sugar with the cooled brown butter.
- 15Whisk vigorously to combine the sugars and butter until homogenous.
- 16Add 1 tsp vanilla extract and 1/2 rounded tsp espresso powder, then whisk to combine.
- 17Next, add 1 large egg and 1 egg yolk, whisking to combine thoroughly.
- 18Add the dry ingredients (flour, salt, baking soda) to the wet ingredients.
- 19Mix gently with a spatula to combine, stopping once no more streaks of flour are visible and a dough has formed.
- 20Add 1 1/2 cups semi-sweet chocolate chunks, 1/2 cup dark chocolate chunks and 1 cup toffee bits.
- 21Mix once more to combine the chocolate and toffee bits into the dough.
- 22Use a 3 tbsp cookie scoop to portion the cookie dough onto a lined plate or baking sheet.
- 23Cover the scooped cookie dough and place it in the freezer for at least 3 hours or overnight.
- 24When ready to bake, preheat the oven to 350°F.
- 25Bake cookies for 15 minutes until golden brown.
- 26Remove the cookies from the oven.
- 27Transfer the cookies to a cooling rack after 5 minutes.
- 28Sprinkle the cookies with flaky salt.
- 29For misshapen cookies, use a round cup or bowl to gently reform them into a circle while still warm.
- 30Allow to cool and enjoy!
Ingredients
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 1 pinch salt
- 2 cups all purpose flour
- 1.5 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, melted
- 2 tbsp room temp water
- 1 cup dark brown sugar
- 0.5 cup white sugar
- 1 tsp vanilla extract
- 0.5 rounded tsp espresso powder
- 1 large egg
- 1 egg yolk
- 1.5 cups semi-sweet chocolate chunks
- 0.5 cup dark chocolate chunks
- 1 cup toffee bits
- flakey salt
Equipment
saucepancandy thermometersilicone-lined baking sheetparchment-lined baking sheetspatulawhiskPyrex cupsmall bowllarge bowlcookie scoop (3 tbsp)cooling rackround cup or bowloven
Tips
- Browning butter makes a significant difference, elevating the flavor profile of anything it's added to.
- Using a high-quality baking sheet like Williamsonoma's gold touch series helps cookies bake evenly and prevents them from spreading too thin.
- Store cookie dough in the freezer and pop in the oven whenever you crave a cookie.
- For misshapen cookies, use a round cup or bowl to gently reform them into a circle immediately after baking.
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