Ingredients
Equipment
Method
Brown the butter
- Melt the unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty, then immediately pour into a bowl. Refrigerate until solid but scoopable, about 30 minutes, so it creams smoothly without melting.
Prep and mix dry ingredients
- Preheat the oven to 375F and line baking sheets with parchment. Whisk together all-purpose flour, baking soda, espresso powder, and salt in a bowl until evenly distributed.
Cream sugars and combine wet ingredients
- Beat the solidified brown butter with brown sugar (packed) and granulated sugar until creamy and cohesive. Add the eggs one at a time and beat in the vanilla extract until smooth.
Combine dough
- Fold the flour mixture into the butter mixture until just combined, stopping as soon as you don’t see dry streaks. Fold in the toffee bits and dark chocolate chips evenly through the dough without overmixing.
Scoop and bake
- Scoop dough into 2-tablespoon rounds and place them on the prepared baking sheets with space between. Bake at 375F for 10–12 minutes until the edges are golden but the centers still look slightly underdone.
Finish and cool
- Immediately sprinkle the cookies with flaky sea salt while they’re hot. Cool on the pan for 5 minutes, until the centers set slightly and the cookies hold their shape.
Notes
Pro tip: Refrigerate the browned butter until it’s solid but scoopable; if it becomes too hard, let it sit at room temperature briefly to regain spreadable texture. Store baked cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies up to 2 months (thaw at room temperature). For a swap, use dairy-free butter to keep the same browned-butter flavor profile—texture may vary slightly.