Description

These bakery-style cookies feature the deep, nutty essence of browned butter paired with crunchy milk chocolate toffee bits. With crispy edges and irresistibly soft centers enhanced by cornstarch, they offer a perfect balance of salty and sweet in every bite.

Ingredients

1 cup unsalted butter
3/4 cup brown sugar (light or dark)
1/2 cup white granulated sugar
1 cup milk chocolate toffee bits
2 large eggs, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
Sea salt, for sprinkling

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Instructions

Cut the butter into tablespoon-sized pieces and melt in a medium saucepan over medium-low heat, stirring frequently until it reaches a nutty aroma and brown color; transfer to a heatproof bowl to cool for 25–30 minutes.
Stir the brown and white sugars into the cooled butter, then add the eggs one at a time, mixing well, and stir in the vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined, then fold in the toffee bits without overmixing.
Scoop heaping 1.5 tablespoon balls onto parchment-lined baking sheets and bake at 350°F (177°C) for 9–10 minutes.
Sprinkle with sea salt immediately and let the cookies rest on the baking sheet for 3 minutes before moving them.

Notes

To ensure your cookies have the perfect texture, let the browned butter cool until it is no longer liquid but still soft; this prevents the dough from becoming too oily. If you find your cookies spreading too much, try chilling the dough balls for 15 minutes before placing them in the oven to help the fats solidify.

Prep Time: 40 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American