Brown Butter and Toffee Chocolate Chip Cookies

It’s no secret that baking is one of my favorite Fall activities. I love to get cozy at home, burn my favorite Fall candle and take in the aroma of yummy goodies baking in the oven. Now that A is old enough, I like to have him help out in the kitchen; it’s fun for him to see the process and he’s rewarded with a treat at the end! I’ve been wanting to make these brown butter and toffee chocolate chip cookies and I must say they did not disappoint! The toffee adds a nice little surprise and browning the butter gives them a special touch. If you want something a little different than the basic chocolate chip cookie, definitely give these a try!

Ingredients (makes about 20 cookies)

2 sticks unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 chocolate toffee bars, chopped into 1/4 inch pieces (I used Heath bars)
1 1/2 cups chocolate chips
Sea salt

Instructions

Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl; let cool slightly.
Whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat butter mixture about 1 minute.
Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds.
Reduce mixer speed to low; add dry ingredients and beat, scraping down sides and bottom of bowl, until just combined.
Add candy and chocolate chips and mix to combine with a spoon or spatula.
Let sit at room temperature at least 30 minutes to hydrate flour.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Using a 1½-oz. ice cream scoop, portion dough and transfer to prepared sheet, spacing about 3½” apart. Sprinkle with sea salt. (NOTE: I made some out of cookie cutters but they ended up looking like weird blobs, so just use the ice cream scoop)
Bake cookies until edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.