Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (250g) assorted candy bars, chopped into 1/4 inch pieces
  • 1/2 cup (85g) semi-sweet chocolate chips
  • flaky sea salt, for sprinkling

Instructions:

  1. Brown the butter: Place butter in a saucepan over medium heat, whisking constantly until foamy with small brown specks and a nutty aroma. Remove from heat and cool for 15 minutes.
  2. Cream the sugars: In a large bowl, beat the cooled brown butter with granulated and brown sugars on medium-high until the mixture resembles wet sand.
  3. Emulsify: Add the egg and vanilla extract, beating for 2 minutes until the batter is light and fluffy.
  4. Dry integration: In a separate bowl, whisk together flour, baking soda, and salt. Slowly stir into the wet batter with a spatula until no flour streaks remain.
  5. Add mix-ins: Gently fold in the chopped candy bars and chocolate chips, taking care not to overmix.
  6. Chill: Cover the bowl and refrigerate the dough for at least 30 minutes to prevent excessive spreading.
  7. Prepare for baking: Preheat oven to 350°F (175°C). Scoop rounded tablespoons (approx. 2 tbsp) of dough and place 2 inches apart on parchment-lined baking sheets.
  8. Bake: Bake for 10–12 minutes until edges are golden and set, while centers remain slightly soft.
  9. Finish: Remove from oven, sprinkle immediately with flaky sea salt, and let rest on the pan for 5 minutes before transferring to a wire rack.