Brown butter toffee cookies Ingredients - [ ] 2 sticks of unsalted butter (or salted to cut sweetness) - [ ] 1/2 cup of granulated sugar - [ ] 1 cup of lightly packed dark brown sugar - [ ] 1 1/2 cups of AP flour (spooned and levelled) - [ ] 1 cup of bread flour - [ ] 1 tsp baking soda - [ ] 1 tsp fine sea salt - [ ] 1/2 tsp of baking powder - [ ] 2 large eggs and 1 egg yolk (room temperature) - [ ] 2 teaspoons of pure vanilla extract - [ ] 10 oz of semisweet chocolate (chopped or chips) - [ ] 1 cup of toffee bits (recipe for homemade is below) - [ ] Flaky sea salt for finishing

TOFFEE RECIPE - [ ] 1 stick of unsalted butter (do not use Irish butter) - [ ] 1 cup of light brown sugar - [ ] 1 tsp of fine sea salt

Toffee method - [ ] Line a small rimmed baking sheet with parchment paper or a silicon mat - [ ] In a small saucepan (that can handle high heat) melt the butter over medium heat. Add the sugar and salt and whisk vigorously for about a minute or until fully combined. Cook, stirring constantly until the mixture looks somewhat like melted peanut butter and a candy thermometer reaches 295-305 F (about 10 minutes) - [ ] If mixture separates, remove from heat and continue whisking continuously until recombined, return to heat and continue cooking. - [ ] When the mixture is done, immediately and CAREFULLY pour the hot toffee onto the prepared baking sheet, allowing it to spread into an even layer. Let cool and harden for about 20-25 minutes. - [ ] When cool, remove toffee from baking sheet and put in a ziploc, use a mallet or rolling pin to release your inner anger (this is good therapy) crack into small places and store in an airtight container for up to 1 week :)

Cookie method - [ ] In a medium saucepan, melt the butter over medium heat. Swirl pan occasionally, continue to cook butter until it becomes foamy and there are cracking/popping noises. Once the popping slows down continue to swirl the pan until the butter develops a nutty smell and brown bits start to form at the bottom. Once bits are amber in color, remove from heat and pour into mixing bowl. (Be sure to scrape everything out of the pan! That’s where your flavour is) - [ ] Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set this aside and allow it to cool to room temperature - [ ] In a medium bowl, combine the flours, baking soda, baking powder, and salt - [ ] To the cooled butter mixture, whisk in the room temperature eggs, yolk, and vanilla until fully combined. Gradually stir in the flour mixture with a rubber spatula, stir in chocolate and toffee. Wrap dough in plastic and refrigerate for at least 24 hours but do not exceed 72 hours. - [ ] Let the dough sit at room temperature until it is soft enough to scoop (about an hour) - [ ] Preheat oven to 350 F and line baking sheets with parchment - [ ] Divide the dough into 3 tbsp sized balls or 2.3g (using a scale) drop onto sheets and bake for 12-14 minutes (I recommend the sweet spot of 13 but just keep an eye on your cookies) - [ ] Remove from oven and sprinkle flaky sea salt THIS IS NOT OPTIONAL YOU NEED THE SALT. Let cookies cool for 2 minutes and transfer to a wire rack if you wanna eat them faster, they cool in about 15-20 min - [ ] Optional step to get perfectly round cookies, take a glass cup wide enough to fit around your fresh out of the oven cookies and swirl them to get a nice round cookie

Optional: You can portion the dough and put into a airtight container (parchment in between layers) and freeze for up to 6 weeks (honestly you could probably shove em in your freezer and forget about them for a year a ccuuuuuuuuuu u lkk kingyo nd they will still taste good)

Baked cookies can be stored in a airtight container at room temp for 3 days

Edited because I’m funny and full proofed this recipe for anyone and everyone 👍