A delicious chocolate chip cookie recipe made with browned butter and the addition of toffee chips!
- 1 cup (2 sticks) butter
- 2 1/2 cups all-purpose flour
- 1 scant teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
- 3/4 cup toffee bits
- flaked sea salt, for sprinkling
- In a medium saucepan melt the butter over medium heat, then bring to a low boil. Swirl the pan until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat and pour butter into a separate bowl. This allows the butter to stop cooking. Let cool for 15-20 minutes.
- Preheat the oven to 350F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.
- In a large bowl, whisk together the flour, baking soda, and sea salt; set aside.
- Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips and toffee pieces.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until edges are lightly golden. Remove from oven. Sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Store airtight at room temperature for up to 3 days.