Browned Butter Toffee Chocolate Chip Cookies by Handle the Heat

 2 sticks (227 grams) unsalted butter

1/2 cup (100 grams) granulated sugar

1 cup ( 200 grams) lightly packed dark brown sugar

1 1/2 cups ( 190 grams) all purpose flour

1 cup (127 grams) bread flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon instant expresso powder, optional

1/2 teaspoon baking powder

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, room temperature

10 ounces (283 grams) semisweet chocolate, chopped

1 cup toffe bits

flakely sea salt

Directions

In a medium stainless saute pan set over medium heat, melt the  butter, Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the  butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. 

Add the granlated sugar and brown sugar to the not butter, stirring to combine. Set aside to cool to room temperature. 

In a medim bowl combine the flours, baking soda, expresson powder, baking powder and salt.

To the cooled butter mixture, whisk in the eggs, yolk and vanilla until combined.  Gradually stir in the flour mixture with a rubber spatula.  Stir in the chocolate chunks and toffee bits.  Wrap dough in plastice wrap and refrigerate for at least 24 hours, but no more than 72.

Let dough sit at room temperature just until soft enough to scoop, about 1 hour.

Preheat over to 350 degrees. Line baking sheets with parchment paper.

Divide the dough into 3 tab lespoon sized bals and drop into prepared baking sheets. Dought may be slightly challenging to scoop.

At this point you can portion the dough, place it on a baking sheet and freeze until solid.  Remove frozen balls of dough to an airtight container and store for up to 6 sweeks.

Bake for 12-14 minutes or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired.  Let cookies cool for 2 minutes before removing to wir racks to cool completely.