Ingredients

• 0.5 pound unsalted butter, browned
• 0.75 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1.75 cup all-purpose flour
• 0.5 teaspoon baking soda
• 1 teaspoon sea salt
• 6 ounce dark chocolate chunks
• 1 cup toffee bits

Steps

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Cut butter into small cubes and place in a small saucepan over medium heat. Stir frequently until the milk solids turn golden brown and fragrant, about 5 to 7 minutes. Watch carefully to prevent burning. Pour into a bowl and let cool for 2 minutes.
3. In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. The mixture will have a sandy texture.
4. Add the egg and vanilla extract to the sugar mixture and beat with a hand mixer or whisk until well combined and slightly pale, about 1 minute.
5. In a separate bowl, whisk together flour, baking soda, and sea salt.
6. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
7. Fold in the dark chocolate chunks and toffee bits until evenly distributed throughout the dough.
8. Scoop dough onto prepared baking sheets using a 2-tablespoon ice cream scoop or cookie scoop, spacing cookies 2 inches apart. You should have 24 cookies total.
9. Bake for 11 to 12 minutes, until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to cook on the baking sheet after removal from the oven.
10. Remove baking sheets from the oven and let cookies rest on the hot sheet for 5 minutes to firm up slightly.
11. Transfer cookies to a wire cooling rack and let cool completely, about 10 minutes.