Brown Butter Chocolate Chip Cookies
1 hr 5 min + 30 min restMakes about 20
Chewy cookies with browned butter, dark brown sugar, chocolate wafers, and toffee bits, finished with flaky sea salt.
| prepPreheat oven to 375°F / 190°C | |||||||||
| prepLine baking sheet with parchment paper | |||||||||
| 250 g all-purpose flour | Whisk flour, baking soda & salt | Mix in dry ingredients on low speed | Fold in toffee & chocolate wafers | Rest dough at room temperature, 30 min | Scoop onto sheet, sprinkle with sea salt | Bake 375°F / 190°C, 9–11 min | Cool on sheet 10 min, then transfer to rack | ||
| 1 tsp baking soda | |||||||||
| ¾ tsp Diamond Crystal or ½ tsp Morton kosher salt | |||||||||
| 227 g unsalted butter | Brown butter in saucepan, 5–8 min | Beat browned butter with sugars, 1 min | Beat in eggs & vanilla until light, 1 min | ||||||
| 215 g packed dark brown sugar | |||||||||
| 73 g granulated sugar | |||||||||
| 2 large eggs, room temperature | |||||||||
| 2 tsp vanilla extract | |||||||||
| 2 1.4-oz / 80 g chocolate toffee bars (preferably Skor), chopped into ¼" pieces | |||||||||
| 216 g chocolate wafers (preferably 72% cacao) | |||||||||
| Flaky sea salt | |||||||||
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