Brown Butter Chocolate Chip Cookies with Toffee

Recipe Mari Loewen, Photo Stacey Brandford

Ingredients

1 cup unsalted butter (227 g)

2 cups all-purpose flour (250 g)

1 teaspoon baking soda

¾ teaspoon kosher salt

1 cup dark brown sugar, firmly packed (215 g)

⅓ cup granulated sugar (73 g)

2 large eggs, room temperature

2 teaspoons vanilla extract

80 g chocolate toffee bars, chopped into ¼-inch pieces

1½ cups dark chocolate wafers or disks, 72% cacao (216 g)

flaky sea salt, for finishing

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Cook butter in saucepan over medium heat, stirring often, until foaming and browned, 5–8 minutes. Scrape into mixing bowl and cool until warm to touch, about 10 minutes.

Whisk flour, baking soda, and salt in medium bowl.

Add sugars to browned butter. Beat with electric mixer until incorporated, about 1 minute. Add eggs and vanilla, increase speed to medium-high, and beat until mixture lightens and thickens slightly, about 1 minute. Reduce speed to low, add dry ingredients, and mix just to combine. Fold in chocolate toffee bars and chocolate wafers using wooden spoon or rubber spatula.

Let dough rest at room temperature at least 30 minutes to hydrate flour. Dough will thicken as it sits.

Heat oven to 375°F. Line baking sheet with parchment. Scoop dough into 1-ounce portions and space 3 inches apart. Do not flatten. Sprinkle with flaky sea salt and bake until edges are golden and centres still soft, 9–11 minutes. Cool on baking sheet 10 minutes, then transfer to rack to cool completely.