Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies

Ingredients

• Wheat flour

  White, all-purpose, enriched, unbleached

  2 cup or 250g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Cornstarch

  ½ tsp or 1g

• Vanilla extract

  1 tbsp or 13g

• Butter

  Unsalted

  ¾ cup or 170g

• Brown sugar

  1 cup packed or 220g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Semisweet chocolate

  Candies

  1 cup chips (6 oz package) or 168g

• Heath English Toffee Bits

  Heath

  168g

Directions

1. Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
2. Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
3. Cream butter with sugars together in a large mixing bowl.
4. Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
5. Add in the dry ingredients and mix just until combined.
6. Stir in the chocolate chips and toffee bits.
7. Put the dough in the refrigerator for an hour to chill.
8. Preheat oven to 325 degrees.
9. Drop cookie dough ¼ cup at a time onto a parchment lined baking sheet.
10. Space cookies about 3 inches apart and bake for 15 to 17 minutes.
11. The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

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