– For the Toffee: – 1/2 cup (100 grams) granulated sugar – 1/2 cup (113 grams) unsalted butter – 2 tablespoon (30 ml) vanilla – Pinch kosher salt – For the Cookies: – 1 cup (227 grams) unsalted butter – 1 1/4 cup (250 grams) granulated sugar – 1 large eggs – 2 large egg yolks – 1 1/2 tablespoon (22 ml) vanilla – 2 1/2 cups (300 grams) all-purpose flour – 1 teaspoon (5 grams) baking powder – 1 teaspoon (5 grams) baking soda – 1 teaspoon (5 grams) kosher salt – 1 cup (142 grams) chopped milk chocolate baking bar plus more for tops – 1 1/2 cups toffee pieces (from recipe above) – flaky sea salt for sprinkling on top, optional
– Make the Toffee: – In a medium saucepan, add the sugar, butter, vanilla and pinch of salt. – Place over medium heat, bringing to a boil while stirring constantly until mixture just starts to brown. – Typically, you’ll see the mixture start smoking when it starts to brown. – At this point, turn off the heat and keep stirring in the pan for another 1-2 minutes. – Immediately pour onto the prepared sheet pan and quickly spread into a thin layer. – Allow to cool while you prepare the cookies. – Once cool, break up into small pieces with your hands or by gently banging with a rolling pin or mallet. – You will use all of this recipe in the cookie dough
– Brown the Butter: – In a medium skillet set over medium-low heat, melt the butter, cooking and stirring until the butter is just browned and smells nutty (keep an eye on it and be careful not to cook it too long or it’ll burn). – Pour the contents of the skillet into a heatproof bowl, scraping the bottom of the skillet with a heatproof spatula to get all the browned bits. – Cover and place in the fridge for 60 minutes. – If you keep the browned butter in the fridge longer than an hour or so, remove it from fridge about 30 minutes before making the cookies to allow it to soften a bit before using.
– Make the Cookie Dough: – In the bowl of a stand mixer, add the browned butter and granulated sugar. – Beat on medium speed until well combined and light in color, about 2-3 minutes. – Add the egg, egg yolks and vanilla. Mix on medium speed for 1 minute. – Then add the flour, baking powder, baking soda and salt. – Turn the mixer on low and mix until just combined and no dry spots of flour appear in the batter, about 30-45 seconds. – Stop the mixer and scrape the sides and bottom of the bowl then add the chopped milk chocolate and toffee pieces. – Turn mixer on low and stir just until combined, about 30 seconds.
– Scoop Dough & Chill: – Line a baking sheet with parchment paper. – Using a ¼ cup (2 ounce) ice cream scoop, scoop the dough and place on the lined baking sheet. You can place them close together. – Gently press additional chopped milk chocolate and toffee pieces into the tops of each portion of cookie dough. – Place the baking sheet in the freezer for 30-60 minutes. – Meanwhile, preheat the oven to 375ºF (190ºC) and line a second baking tray with parchment paper.
– Bake: – Remove the cookie dough from the freezer and place 6 cookies on the second baking tray, spacing at least 2 inches apart. – Place remaining cookies back in the freezer. Bake the cookies for 12-14 minutes, rotating the tray halfway through. – Remove from the oven and put a round cookie cutter or bowl upside down around cookies. – Move the cookie cutter or bowl in a circular motion around the edges of the cookie to form it into a circle. – Sprinkle with sea salt, if using. – Allow the cookies to cool on the tray while you bake the rest of the cookies, repeating the process. – Allow the cookies to cool completely before eating or storing.