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Brown the Butter: In a large pan, melt 1 1/2 cups of unsalted butter over medium heat. Stir continuously with a wooden spoon. The butter will foam, then clear, and finally, brown bits will appear at the bottom, and it will smell nutty. This process takes about 5-7 minutes. Pour the brown butter into a clear mixing bowl and set aside.

Make the Toffee: In the same pan (no need to clean), add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 2 tablespoons of unsalted butter. Whisk continuously over medium heat until the mixture melts and combines. Sprinkle in 1/2 teaspoon sea salt. Add 2 tablespoons of water and continue whisking. Cook until the mixture thickens and turns into a caramel-like consistency, about 5-8 minutes. Pour the hot toffee mixture onto a sheet of parchment paper, spreading it into a thin, even disk. Sprinkle with a pinch of sea salt. Allow the toffee to cool completely and harden, about 20-30 minutes.

Prepare the Chocolate: Once the toffee has hardened, use the back of a spoon to break it into small, irregular pieces. On a cutting board, chop the 6 ounces of milk chocolate bar and 6 ounces of dark chocolate bar into smaller, irregular pieces. Set aside.
Combine Wet Ingredients: To the bowl containing the cooled brown butter, add 1/2 cup granulated sugar, 1 1/4 cups packed light brown sugar, 1 1/2 teaspoons sea salt, and 2 teaspoons vanilla extract. Sift 1 teaspoon of espresso powder into the bowl. Using a hand mixer, beat the ingredients together until well combined. Crack and add the 2 large eggs to the mixture. Continue mixing with the hand mixer until the mixture is light, fluffy, and fully incorporated, about 2-3 minutes.

Add Dry Ingredients: Add 2 1/2 cups of all-purpose flour to the wet mixture in the bowl. Mix with the hand mixer on low speed until just combined. Be careful not to overmix.

Fold in Inclusions: Add the chopped milk and dark chocolate pieces to the dough. Using a wooden spoon, fold the chocolate into the dough until evenly distributed. Add the broken toffee pieces to the dough. Fold the toffee into the dough until evenly distributed.

Chill the Dough (Optional, but recommended): Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 12 hours and up to 72 hours. This chilling period significantly enhances the flavor and texture of the cookies.

Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Form and Bake Cookies: Scoop portions of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For extra visual appeal, place a few extra chocolate pieces on top of each dough ball before baking. Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.

Final Shaping (Optional): Immediately after removing the cookies from the oven, if any have an irregular shape, use a butter knife to gently push and shape the warm edges to create perfect circles before they cool and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Brown the Butter: In a large pan, melt 1 1/2 cups of unsalted butter over medium heat. Stir continuously with a wooden spoon. The butter will foam, then clear, and finally, brown bits will appear at the bottom, and it will smell nutty. This process takes about 5-7 minutes. Pour the brown butter into a clear mixing bowl and set aside.

Make the Toffee: In the same pan (no need to clean), add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 2 tablespoons of unsalted butter. Whisk continuously over medium heat until the mixture melts and combines. Sprinkle in 1/2 teaspoon sea salt. Add 2 tablespoons of water and continue whisking. Cook until the mixture thickens and turns into a caramel-like consistency, about 5-8 minutes. Pour the hot toffee mixture onto a sheet of parchment paper, spreading it into a thin, even disk. Sprinkle with a pinch of sea salt. Allow the toffee to cool completely and harden, about 20-30 minutes.

Prepare the Chocolate: Once the toffee has hardened, use the back of a spoon to break it into small, irregular pieces. On a cutting board, chop the 6 ounces of milk chocolate bar and 6 ounces of dark chocolate bar into smaller, irregular pieces. Set aside.
Combine Wet Ingredients: To the bowl containing the cooled brown butter, add 1/2 cup granulated sugar, 1 1/4 cups packed light brown sugar, 1 1/2 teaspoons sea salt, and 2 teaspoons vanilla extract. Sift 1 teaspoon of espresso powder into the bowl. Using a hand mixer, beat the ingredients together until well combined. Crack and add the 2 large eggs to the mixture. Continue mixing with the hand mixer until the mixture is light, fluffy, and fully incorporated, about 2-3 minutes.

Add Dry Ingredients: Add 2 1/2 cups of all-purpose flour to the wet mixture in the bowl. Mix with the hand mixer on low speed until just combined. Be careful not to overmix.

Fold in Inclusions: Add the chopped milk and dark chocolate pieces to the dough. Using a wooden spoon, fold the chocolate into the dough until evenly distributed. Add the broken toffee pieces to the dough. Fold the toffee into the dough until evenly distributed.

Chill the Dough (Optional, but recommended): Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 12 hours and up to 72 hours. This chilling period significantly enhances the flavor and texture of the cookies.

Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Form and Bake Cookies: Scoop portions of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For extra visual appeal, place a few extra chocolate pieces on top of each dough ball before baking. Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.

Final Shaping (Optional): Immediately after removing the cookies from the oven, if any have an irregular shape, use a butter knife to gently push and shape the warm edges to create perfect circles before they cool and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
