1-First Step: Preparing and Browning the Butter Start by measuring all your ingredients to make the process smooth. Preheat your oven to 350°F (177°C) and line your cookie sheets with parchment paper. Now, for the star of the show: cut 1 cup unsalted butter into tablespoon-sized pieces and melt it in a saucepan over medium-low heat.

2-First Step: Preparing and Browning the Butter Once melted, increase the heat just above medium and stir constantly until the butter bubbles, foams, and turns brown with a nutty aroma. This takes about 5-8 minutes, so keep an eye on it to avoid burning. Remove from heat and pour into a heatproof bowl to cool for 25-30 minutes, as this step ensures the butter is ready without making the dough greasy.

3-Second Step: Mixing the Wet Ingredients After the butter has cooled, add 1 cup (200 g) brown sugar and ⅔ cup (135 g) white sugar, then stir until well combined. This creates a glossy base that will give your Brown Butter Toffee Cookies that perfect chew.

4-Second Step: Mixing the Wet Ingredients Next, add 2 room temperature eggs one at a time, stirring after each addition to incorporate them fully. Follow that by stirring in 1 ½ teaspoon vanilla extract, which enhances the overall flavor and ties everything together nicely.

5-Third Step: Combining Dry Ingredients In a separate bowl, whisk together 2 ¾ cups (350 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¾ teaspoon salt. Gradually add this dry mixture to the wet ingredients in 3-4 parts, folding gently until just combined. This prevents overmixing and keeps the cookies tender. How to Brown Butter is a great resource if you’re new to this technique.

6-Fourth Step: Adding the Goodies and Baking Fold in 1 cup (170 g) milk chocolate toffee pieces evenly throughout the dough for those delicious crunchy pockets. Scoop and roll the dough into 1 ½ tablespoon balls, placing them on your prepared cookie sheets at least 2 inches apart.

7-Fourth Step: Adding the Goodies and Baking Bake for 9-10 minutes until the edges start to turn golden but the centers remain soft. Immediately sprinkle with sea salt while the cookies are warm to boost the flavors. Let them cool on the baking sheet for 3 minutes, then gently wiggle with a spatula to prevent sticking, and transfer to a cooling rack to cool completely. The total time is about 40 minutes, with 30 minutes prep and 10 minutes cook.