Cooking Instructions

Begin by browning the butter. In a saucepan over medium-low heat, melt the butter until it turns light golden brown and emits a nutty aroma. Be careful not to burn it.

Once browned, remove it from the heat and allow it to cool completely.

In a mixing bowl, combine the cooled brown butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined and smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the semi-sweet chocolate chips and toffee bits gently until evenly distributed throughout the dough.

Preheat your oven to 375°F (190°C) and line your cookie sheets with parchment paper. Scoop the dough into 1 ½ tablespoon balls and place them on the prepared sheets, making certain there's space between each cookie.

Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers appear slightly underdone.

Remove the cookies from the oven and let them cool on the sheets for 5 minutes before transferring them to a cooling rack. If desired, sprinkle sea salt on top while they're still warm.

For best results, verify that your browned butter has cooled completely before mixing it with the other ingredients to prevent runny dough. Chilling the dough can also enhance the flavor and texture of your cookies.

If you want to enhance the flavor, consider adding a pinch of coarse sea salt on top of the cookies just before they cool.

Additionally, gently wiggling the cookies with a spatula right after baking can help prevent the toffee from sticking to the sheets.

If you have time, allowing the dough to rest at room temperature for about 30 minutes before baking can also improve the texture of your cookies.

Enjoy your delicious creations!