Ingredients
Method
- In a medium saucepan over medium heat, melt the butter and cook, stirring often, until it foams, then browns, about 5 to 8 minutes. Pour into a mixing bowl and use a spatula to scrape the little brown bits into the bowl; cool for 5 minutes.
- Combine the flour, baking soda and salt in a medium bowl and whisk to blend.
- Add the brown sugar and granulated sugar to the browned butter and beat with an electric mixer on medium speed until blended, about 1 minute. Next, add the eggs and vanilla and beat on medium-high until mixture thickens, about 1 minute. Add the flour mixture and beat on low speed just until combined. Stir in toffee pieces and chocolate chips until incorporated.
- Let dough rest, covered, at room temperature for at least 30 minutes. (If you like, you can cover the bowl at this point and refrigerate the dough for up to 48 hours. Remove the bowl from the fridge and let it sit on the counter, covered, for an hour before proceeding.)
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F. Roll the cookies in rounded tablespoons and arrange on prepared baking sheet about 3 inches apart. Flatten tops slightly with your fingers. Sprinkle with flaky sea salt if you wish.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9 to 11 minutes. Cool on baking sheet for a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Nutrition
Notes
The recipe yield is for 36 cookies, but in our kitchen we ended up with 34. Your results may vary a little, too.
Storage: Wrap the cookies in plastic wrap and then store in an airtight plastic container at room temperature for up to 3 days.
Freezing Direction: Wrap the cookies tightly in plastic wrap and pack them in a freezer safe container. Store in the back of the freezer and enjoy within 3 months.
