Brown Butter & Toffee Chocolate Chip Cookies

I've now made these twice and they were yummy both times. Doug always wants me to add more salt to the top of them, but I like to go light and then you can add more if you want. I also don't own the flaky stuff, so I use regular sea salt crystals. 

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 chocolate toffee bars (like Skor or Heath) chopped into 1/4 inch pieces
• 1 1/2 cups chocolate wafers (disks, pistoles, feves, 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 mixing 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 and beat until mixture lightens and begins to thicken, about 30 seconds. 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 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 the middle of the oven; preheat to 375 degrees. Using a 1 1/2 oz ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheets, spacing about 3 inches apart (you can also form dough into ping pong-size 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 sheet 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and another parchment-lined baking sheet to make 10 more cookies. 

Dough can be made 3 days ahead; cover and chill. Let come to room temperature before baking.

Makes 20

Prep Time: 20 minutes

Total Time: 40 minutes plus cooling

Recipe from Bon Appetit magazine