Ingredients
Scale
1 cup (2 sticks) unsalted butter, brown* (see instructions above)
2 1/2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon cinnamon
1 cup light brown sugar packed
1/3 cup granulated sugar
2 large eggs + 1 egg yolk
2 teaspoons pure vanilla extract
1 cup Semi-sweet or dark chocolate chunks
1/2 cup toffee bits
Flakey sea salt for topping
Instructions
- Brown the butter according to the instructions above under How to Brown Butter. Allow the butter to cool and solidify before using in your recipe.
- With a hand mixer or stand mixer (with the paddle attachment), cream the cooled and solidified butter together with the brown sugar and granulated sugar until light and fluffy. About 2 minutes.
- Add in the eggs and vanilla. Mix until just combined.
- In a separate bowl, mix other the baking soda, corn starch, salt, cinnamon and flour.
- Slowly add the dry ingredients to the wet ingredients. Make sure to mix until combined but don’t over mix.
- Fold in the chocolate chunks and toffee bits.
- Chill the dough for at about 30 minutes in the fridge.
- Preheat the over to 350º. Line a baking sheet with parchment paper or a silicone mat.
- Scoop the dough into 2 tablespoon-sized balls. Do not roll the dough into balls. Allow them to have rough edges.
- Sprinkle with flakey sea salt (optional).
- Chill for at least 20 minutes before baking. You can also freeze the dough balls at this stage if you want to save some.
- Bake for 10-12 minutes at 350º or until the top looks set. Transfer to a wire rack to cool.
- Category: Dessert
- Method: Baking
- Cuisine: American
