Chocolate Chip Cookies with Brown Butter and Toffee
These big, chewy cookies are loaded with dark chocolate chips, milk chocolate toffee bits, and brown butter for maximum flavor. These chocolate chip cookies with brown butter and toffee may just become your favorite cookie yet!
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, combine cooled brown butter and sugars together at medium speed for about 3 minutes. Add eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Gradually add in the chocolate chips and toffee bits and mix until just combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, place dough out on the counter for about 30 minutes to 1 hour to soften up a bit, this will allow you to scoop the dough a bit easier. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Scoop dough into balls approximately 3 ounces apiece. Place dough balls onto prepared baking sheet leaving a few inches between each cookie to allow for spreading. Bake 16-18 minutes until golden brown but still soft. If desired, immediately sprinkle with flaky sea salt. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.