Toffee Cookies: Chewy Browned Butter Recipe with Sea Salt Finish

Instructions:

1. Brown the Butter: Melt the 170g (12 Tbsp) of butter in the heavy-bottomed saucepan over medium heat, stirring constantly. The butter will melt, foam, then subside. Continue cooking until small brown bits form at the bottom and the butter smells deeply nutty.
2. Cool the Butter: Immediately pour the hot browned butter, including all the brown solids (the 'milk solids'), into the mixing bowl. Let it cool for 10–15 minutes until it is no longer piping hot but still liquid and warm.
3. Combine Wet Ingredients: Add the brown sugar and granulated sugar to the warm browned butter. Beat on medium speed for 2 minutes until fully incorporated and glossy.
4. Add Eggs and Vanilla: Beat in the whole egg, the extra egg yolk, and the vanilla extract until just combined. Scrape down the sides of the bowl.
5. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt.
6. Combine Dough: Gradually add the dry mixture to the wet mixture on low speed, mixing only until just combined. Do not overmix.
7. Fold in Toffee: Gently fold in the crushed toffee pieces using a spatula.
8. Chill (Crucial): Cover the bowl and refrigerate the dough for a minimum of 60 minutes. This prevents the cookies from spreading too thin during baking.
9. Preheat and Scoop: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats. Use a medium cookie scoop (about 3 Tbsp size) to portion the dough, arranging 6–8 scoops per sheet, spaced well apart.
10. Bake: Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly undercooked and soft.
11. Cool and Finish: Remove the sheets from the oven. While still hot, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.