These salted brown butter toffee chocolate chunk cookies are chewy cookies filled with gooey pockets of chocolate, crunchy bits of toffee, and a nutty flavor from the brown butter that's all topped off with a sprinkling of flake sea salt. No chilling required! [Adapted from Bon Appetit]
In a small saucepan over medium heat, cook butter, stirring frequently. After a few minutes it will bubble, then foam, and then quickly brown - at that point, turn off the heat and give it a quick stir. Pour into a large bowl and let cool.
1/2 cup unsalted butter
In a medium bowl, whisk together flour, baking soda and kosher salt. Set aside.
1 cup all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer on medium speed to beat to combine (about 1 minute).
1/2 cup light brown sugar, 3 tablespoons granulated sugar
Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).
1 egg, 1 teaspoon Watkins pure vanilla extract
With your mixer running on low speed, slowly add the flour mixture and beat until just combined.
Use a spatula to fold in the chocolate and toffee pieces.
3/4 cup dark or bittersweet chocolate, 3/4 cup toffee pieces
Set the dough aside to rest and thicken (on the counter, not in the fridge) - at least 20 minutes, longer if you have the time.
Preheat your oven to 375°F and prepare two baking sheets with nonstick silicone mats or parchment paper.
Use a medium cookie scoop (about 1 1/2 tablespoons) to drop batter onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room - I usually only do 5 cookies on each sheet, just to be safe.
Top each cookie with some extra chocolate pieces or toffee bits if desired, as well as a small sprinkle of flake sea salt.
Sea salt flakes
Bake on the middle rack for 8 minutes or until the edges are golden, but the centers still soft.
Let cool on the baking sheet for 5-10 minutes (they will crinkle and set during this time), then transfer to a wire rack to cool completely.
Serve and enjoy!
Video
Notes
Make ahead: You can make the dough up to 3 days ahead of time - just keep it tightly covered in the fridge, then let come to room temperature before baking.Storage: The best way is to store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week.