Brown Butter and Toffee Chocolate Chip Cookies

Inspired by Bon Appetit

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Here's what you'll need...

1 cup (2 sticks) unsalted butter

2 cups all-purpose four

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup light brown sugar

1 tablespoon honey

1/3 cup granulated sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

2 1.4-oz toffee bars, chopped into 1/4-inch pieces

1.5 cups chocolate wafers (dark chocolate or 72% cacao)

Flaky sea salt (fluer de sel)

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Let's begin...

In a medium saucepan, cook butter over medium heat, swirling pan often, until it foams and browns. Continue stirring for 5-8 minutes. Scrape all the particles into a bowl or stand mixer and let cool slightly.

#FoodieTip Be sure to not overcook your butter. Once it's at an amber-like color take off heat and pour into the bowl. This will allow it to continue to brown but not burn.

While the butter is cooling, whisk flour, baking soda, and kosher salt in a medium bowl and set aside.

Add granulated sugar, brown sugar, and honey to browned butter. Using an electric mixer on medium, beat for about 1 minute to incorporate. Then, add vanilla and eggs. Increase mixer speed to medium-high and beat for 1 minute until mixture lightens and begins to thicken. Reduce the mixture speed to low, add the flour mixture and beat just to combine.

#FoodieTip To avoid a mess, be sure to slowly incorporate the dry ingredients. A great method is to add the flour mixture and pulse your mixture a few times. This will make sure your dry ingredients don't go flying all over the kitchen.

With a wooden spoon or rubber spatula, mix in chopped toffee pieces and chocolate wafers. Let the dough sit at room temperature for at least 30 minutes to set the brown butter and allow the flour to hydrate.

Preheat your oven to 375. Using a 1.5-oz scoop, portion out 9 balls of dough onto a parchment-lined baking sheet. You can also roll ping pong-sized balls with your hands if you don't have a scoop on hand. Space each ball 3'' apart and be sure not to flatten since the cookies will spread quite a bit as they bake.

Bake cookies until edges are golden brown and firm, 9-11 minutes. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

#FoodieTip The center of the cookies will still be soft immediately after you take them out of the oven, but don't let that scare you. By leaving them on the baking sheet for an additional 10 minutes, the residual heat will continue to cook the cookie without burning the edges.

Repeat with remaining dough and a freshly parchment-lined baking sheet. Finally, take a second to be proud of the master chef you've just become and enjoy!