Directions: |
Directions:1 C (2 sticks) unsalted Butter
2 C All-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 C (packed) brown sugar
½ C granulated sugar
2 large eggs (room temperature)
2 tsp vanilla
2 chocolate toffee bars (such as Heath) cut into ¼ inch pieces
1 ½ C chocolate wafers
flaky sea salt
Cook buter in a meduim suacepan over medium heat, stirring ofte n, uuntil it foams, then browns, 5 - 8 minutes. Scrape into a large bowl and let cool slightly.
Meanwhile, whisk flour, baking solda and salt in a medium bowl.
Add brown sugar and granulaed suga to browned butter. using an elecgric meixer on medium speed, beat until incorporated about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers wiht a wooden spoon or ruber spatula. Let dooug sit at room temperature at least 30 minutes to allow the flour to hydrate. Doug will look very loose at first but will thicken as it sits.
Place a rock in middle of oven; preheat to 375º. Using a 1½ oz ice cream scoop portion out 10 balls of dough and place on a parchment lined baking sheet, spacing about 3 in apart (you can form dough into ping-pong size balls with your hands). Do not flatten; cookies will spread as they bake, Sprinkle with sea salt.
Bake cookies until the edges are golden brown and firm but centers are still soft. 9 - 11 minutes. Let cool on baking sheet before removing to a cooling rack. |
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