Chocolate Chip Cookies with Brown Butter and Toffee

Far from your average chocolate chip cookie, these bad boys are loaded with chocolate and bits of toffee with a rich brown butter dough.

Servings: cookies

1 cup (2 sticks) unsalted butter
1 cup dark brown sugar packed
1/3 cup granulated sugar
2 large eggs room temp
2 tsp vanilla extract or vanilla bean paste
2 cups all purpose flour (I recommend King Arthur)
3/4 tsp kosher salt
1 tsp baking soda
6-7 oz. roughly chopped heath bar about 1 cup total
1 1/2 cups chocolate discs or wafers containing at least 54% cacao (my go to option here)
flaky sea salt

Cook butter in a medium stainless saucepan over medium heat, stirring often, until it foams. Once foam settles and solids at the bottom of pan begin to brown, stir constantly.
As soon as solids turn deep golden brown, pour butter into a large mixing bowl to cool slightly. (about 5-8 minutes total)
Place a rack in middle of oven; preheat to 375°.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs, one at a time and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute.
Reduce mixer speed to low; add dry ingredients a little at a time and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula.
Let dough sit in fridge for at least 30 minutes to allow the flour to hydrate. Dough will thicken as it sits.
Using a 1½-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, or baking stone, spacing about 3″ apart. Form dough into ping pong–sized balls with your hands if not using a scoop. Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.