Brown Butter Chocolate Chip Cookies
Delicious cookies with a rich, nutty flavor from browned butter, complemented by chocolate and toffee.
Equipment
- Medium Saucepan
- Electric mixer
- Baking sheet
- Parchment paper
- Wire Rack
Ingredients
Butter
- 1 cup unsalted butter
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt Diamond Crystal or Morton
Sugars
- 1 cup dark brown sugar packed
- ⅓ cup granulated sugar
Wet Ingredients
- 2 large eggs room temperature
- 2 tsp vanilla extract
Mix-ins
- 2 1.4-oz. chocolate toffee bars chopped (preferably Skor)
- 1½ cups chocolate wafers preferably 72% cacao
- Flaky sea salt for sprinkling
Instructions
- Cook the butter in a saucepan over medium heat, stirring frequently, until browned (5–8 minutes). Let cool for about 10 minutes.
- Whisk flour, baking soda, and salt in a separate bowl.
- Add sugars to the cooled butter and mix well. Beat in eggs and vanilla until light and thick. Combine with dry ingredients, then stir in toffee bars and chocolate wafers.
- Let the dough sit for at least 30 minutes to thicken.
- Preheat oven to 375°F and prepare a baking sheet. Scoop out dough onto the sheet, spacing them 3 inches apart. Sprinkle with sea salt.
- Bake until edges are golden and centers are soft (9–11 minutes). Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Dough can be prepared 3 days ahead; chill in the refrigerator or freeze for up to 3 months.
Notes
For best flavor, allow dough to rest and hydrate before baking.