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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F. Prepare two baking sheets by lining each with parchment paper. Set aside.
Step 2
In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off - watch closely at this stage. Tiny brown specs of milk solids will begin to appear at the bottom of the pan - constantly stir and scrape these off using a spatula so they don't stick. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat.
Step 3
To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk until the ingredients are fully incorporated.
Step 4
Next, whisk in the egg and egg yolk for 30 seconds, or until there are no lumps. Then, set a timer for 3 minutes before whisking another 30 seconds. Start the 3-minute timer again, whisking for 30 seconds after that. Repeat the 30-seconds on (mixing), 3 minutes off, a total of FOUR times. The dough will be a beautiful dark golden toffee color. (On one of the three minutes 'off', you could mix together the flour and baking soda.)
Step 5
In a medium bowl, add flour and baking soda. Whisk to combine and add this to the browned butter mixture, mixing until just combined.
Step 6
Finally, fold in the chocolate and toffee bits, reserving a few for the tops of the cookies, if desired.
Step 7
Using a 3 tablespoon scoop, portion cookies and place on the parchment-lined baking sheets. Leave about 2 inches between each cookie. Top with a few reserved chocolate and toffee chips, if adding.
Step 8
Bake each sheet of cookies separately for 10-14 minutes, depending on the size of your cookies. Remove from the oven and let cool completely before serving.
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