A crispy on the outside, chewy on the inside jumbo cookie chock full of brown butter, homemade toffee bits and dark chocolate chunks. This cookie has it all and then some!
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 ounces toffee, chopped into bits
- 1 3/4 cups chocolate wafers (I used Guittard 72% cacao), chopped
- Flakey sea salt for sprinkling
- To brown the butter, place in a medium saucepan over medium heat. Stir often as the butter melts and then begins to foam. The butter will begin to sizzle. Continue stirring. Once the sound stops, you’ll see bits of brown butter falling to the bottom of the pan. At this point, pour the butter into the bowl of a stand mixer and let sit at room temperature for 30 minutes.
- While the butter cools, whisk together flour, baking soda, and salt in a medium bowl.
- Line two baking sheets with parchment paper and set aside.
- Once the butter has cooled slightly, add sugars and beat with the paddle attachment of the electric mixer for one minute, until sugar is well incorporated.
- Add eggs, one at time and then vanilla. Mix until combined and then increase speed to medium high and beat for 1-2 minutes until mixture becomes thick and lighter in color.
- Reduce mixer speed to low and add dry ingredients in two additions. Mix only until a few streaks of flour remain. Do not over mix.
- Remove bowl from the mixer and stir in chopped toffee and chocolate wafers.
- Use a wooden spoon or spatula to gently combine.
- Let dough sit at room temperature to thicken for at least 30 minutes before baking. For thicker, fluffier cookies, refrigerate the dough for 24-36 hours.
- Preheat oven to 350 degrees.
- Scoop cookie dough into uniform balls using a cookie scoop and place on prepared cookie sheets two inches apart.
- Bake for 10-12 minutes or until edges are golden brown and centers are just set, but still soft.
- Remove the pan from oven and let cookies rest on the baking sheet for 10 minutes before transferring to a baking rack to cool completely.
- Sprinkle with flakey sea salt before serving if desired.
- *Recipe adapted from Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies
Chopped dark chocolate can be used in place of chocolate wafers.
Recipe adapted from Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies