Toffee Chocolate Chip Cookies: Brown Butter

Instructions:

1. Place cubed butter in a heavy-bottomed stainless steel skillet over medium heat. Melt and whisk constantly until the butter foams and crackles, and small brown specks appear with a toasted hazelnut aroma. Remove from heat immediately and cool for 10 minutes.
2. Whisk the browned butter with dark brown sugar and granulated white sugar until the mixture is glossy and well combined.
3. Add the whole egg, egg yolks, and vanilla extract. Whisk vigorously for 2 minutes until the batter lightens in color and becomes fluffy.
4. Sift in the all-purpose flour, baking soda, and fine sea salt. Fold gently with a spatula until just a few streaks of flour remain.
5. Stir in the chopped semi-sweet chocolate and toffee bits.
6. Scoop the dough into balls using a 2-tablespoon scoop and place on a tray. Refrigerate for at least 2 hours to prevent spreading.
7. Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on parchment-lined baking sheets.
8. Bake for 10–12 minutes until the edges are golden brown but the centers remain soft. Transfer to a wire cooling rack.