Brown Butter Dark Chocolate Toffee Cookies

A little late night baking resulted in these. Pretty close to perfection, slightly adapted from the Bon Appetit recipe.

The blog might look a little weird because I guess the platform on which I host it has changed a few things but hopefully I'll make it look better this weekend. In the meantime, make these cookies.

Ingredients

2 sticks unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon Morton’s kosher salt
1 cup dark brown sugar
⅓ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
20 mini heath bars, chopped
1 85% Dark Lindt Chocolate bar, chopped
1 70% Dark Lindt Chocolate bar, chopped
Maldon’s Flaky sea salt

Instructions:

In a medium saucepan over medium heat, brown the butter until foamy, fragrant and slightly browning. Remove from heat and let cool in the bowl of a stand mixer or large mixing bowl.

In a medium bowl, sift together the flour, baking soda, and kosher salt. Set aside.

Once the butter has cooled, add brown sugar and granulated sugar to the bowl. Mix until incorporated which will be able a minute. Then as the mixer is going, add in the eggs one at a time and the vanilla. Beat on medium high until the batter thickens and lightens up. Add flour mixture and beat just to combine.

Mix in toffee and chocolate pieces with a few pulses of a stand mixer or fold in with a spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate which will cause it to firm up.

Preheat oven to 375 degrees. Using a 1-oz. cookie scoop or your hands, scoop dough into ping pong ball sized portions a few inches apart on a parchment lined baking sheets. Sprinkle with salt flakes.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes, switching racks halfway through cooking.

Let cool on baking sheets for about 10 minutes or so and then transfer to a wire rack and let cool completely before storing in an airtight container.