Ingredients
Equipment
Method
- Melt the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar, whisking until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in the toffee bits and chocolate chips, if using.
- Cover and chill the dough for 30–60 minutes to improve texture and flavor.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough onto prepared baking sheets, sprinkle lightly with flaky sea salt, and bake for 10–12 minutes until the edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to cool completely.
Notes
Brown butter is the star of this recipe—take your time and watch closely for a golden color, not dark brown. These cookies taste even better the next day as the flavors settle.