Brown Butter Toffee Chocolate Chunk Cookies

This takes a bit more effort but based on everyone's responses it was worth it! These are soft, chewy, salty, sweet, chocolate-y, and actually pretty good! 

I think these cookies would be better larger rather than my normal small bite size cookies if only because it was more difficult to sprinkle the salt. 

Keep your eyes on the browning butter. It is similar to making caramel where nothing happens and then it happens all at once! 

And you do need to wait a couple minutes before removing the cookies from the baking sheet otherwise they will become awkward oval shapes and you'll have to eat them because they are funny looking :)

Brown Butter Toffee Chocolate Chunk Cookies
Adapted from Two Peas and Their PodYield: 32 cookies

1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cornstarch (if you don't have any use an extra tablespoon of flour)
1 teaspoon sea salt
1 teaspoon baking soda
1 cup chocolate chunks or chocolate chips (milk or dark)
1/2 cup chopped Heath  or Skor or toffee candy bars
Coarse sea salt, to sprinkle on top

Place 1 stick of butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.

While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

Add the egg, egg yolk, and vanilla and mix until combined.

In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.

Chill dough for at least 30 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats and set aside.

Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

Bake cookies for 10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. These cookies also freeze well.