2½ cups plus 2 tablespoons all purpose flour (360 grams)
1 tablespoon corn starch
¾ teaspoon baking soda
1¼ teaspoons salt
1 cup toffee bits
¾ cup semisweet chocolate chips
¾ cup chopped bittersweet chocolate
Instructions
Begin by browning the butter. Place the butter in a heavy bottom saucepan and cook over medium-high heat. Once the butter has melted it will bubble and then foam vigorously as the milk solids rise to the surface. After a minute or two the bubbling will slow down and the foam will clear as the butter begins to brown. Swirl the pan so that the butter heats evenly. Once the butter has turned a visible light brown color, and has a nutty scent, remove the pan from the heat and pour the butter and browned milk solids into a heat proof bowl
In a separate mixing bowl, whisk together the flour, corn starch, baking soda and salt. Set aside
In the bowl of your stand mixer fitted with the paddle attachment, combine the sugars, browned butter and milk, and allow to sit for about 10 minutes until the butter has cooled
Beat the mixture on medium speed until smooth, then add in the eggs and vanilla
Beat to combine and then scrape your bowl and beater
Add all of the dry ingredients, blending on low to combine
Add the toffee bits and both chocolates, blending to combine
Scoop rounded tablespoons of cookie dough out onto prepared sheets, then cover and chill overnight, or up to 3 days
When you are ready to bake your cookies, preheat your oven to 350*F
Place the cookies on a parchment lined baking sheet and flatten them down a bit
Sprinkle the cookies with more toffee and chips if desired
Bake for about 12 minutes, until the edges are golden and the cookies have puffed. Bake longer for a crispier cookie
The cookies will flatten a bit and firm up upon cooling
Notes
Scoop the cookies before chilling. Cookie dough made with melted butter will get very firm upon chilling and is difficult to scoop.
Recipe by Baking With Dan at https://www.bakingwithdan.com/brown-butter-toffee-chip-cookies/