👩🍳 Instructions
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1
Melt unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until golden-brown bits appear at the bottom and it smells nutty. Pour into a heatproof bowl and cool for 10-15 minutes.
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2
In a large bowl, combine the slightly cooled browned butter with light brown sugar and granulated sugar. Beat with an electric mixer until light and fluffy, about 2-3 minutes.
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3
Add eggs one at a time, beating well after each. Stir in vanilla extract, scraping down bowl sides.
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4
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on low speed until just combined.
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5
Fold in chocolate chips and toffee bits using a rubber spatula until evenly distributed.
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6
Cover dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
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7
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto sheets, leaving 2 inches between cookies.
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8
Bake for 9-12 minutes, until edges are golden brown and centers are slightly soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
💡 Notes
Ensure butter is properly browned to achieve the deep nutty flavor; avoid burning. For best results, use good quality chocolate. Dough can be frozen in individual scoops for future baking; bake from frozen, adding 2-3 minutes to cook time.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
16g
Saturated Fat
10g
Carbs
32g
Fiber
1g
Sugar
23g
Sodium
150mg
Cholesterol
45mg
