Ingredients:

  • 1 cup (227g) Unsalted Grass-Fed Butter
  • 1 tbsp Water
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (100g) Granulated White Sugar
  • 1 tbsp Pure Vanilla Bean Paste or Extract
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Fine Sea Salt
  • 1 1/2 cups (250g) Semi-Sweet Chocolate Chunks (60% cacao)
  • 1/2 cup (100g) Toffee bits
  • 1 tsp Flaky Sea Salt (for finishing)

Instructions:

  1. Place butter in a light-colored stainless steel skillet over medium heat. Melt and continue cooking through the foaming phase until milk solids turn amber brown and smell toasted. Immediately transfer to a heat-proof bowl and stir in 1 tablespoon of water.
  2. Pour the hot butter into a bowl with 200g dark brown sugar and 100g white sugar; whisk vigorously until no oily streaks remain.
  3. Add the whole egg, egg yolk, and 1 tbsp vanilla; whisk for 2 full minutes until the mixture looks like glossy caramel.
  4. In a separate bowl, whisk 280g flour, 1 tsp baking soda, and 3/4 tsp sea salt.
  5. Add dry ingredients to wet; fold with a spatula until just a few streaks of flour remain.
  6. Fold in 250g chocolate chunks and 100g toffee bits until evenly distributed.
  7. Using a 3 tbsp scoop, place mounds on a lined tray.
  8. Bake at 175°C (350°F) for 10 minutes until edges are firm and dark golden.
  9. Midway through baking and again at the end, tap the pan against the oven rack until ripples form on the cookie surface.