Brown butter cookies! 🥰💕🎉 I have posted these so many times in the past but it’s because they are so good!! This is a @bonappetitmag recipe and my base dough for so many cookies! These are a brown butter cookies, absolutely delicious and a crowd pleaser - trust me! Browning butter can seem intimidating, but it is really quite easy. Watch for cues using your sense of smell and look for foaming and if in doubt or you think it is going to burn, take it off the heat! You can always salvage underdone butter but you can’t really go back from burnt butter. The cookies are made with chopped dark chocolate which is absolutely perfect with this rich-caramel-tasting dough. I also added homemade toffee pieces though the original recipe uses skor which you can easily use instead. You can make your cookies extremely large (10 cookies) or make them half the size and get about 20 small cookies from this batch of cookie dough. I love large, cafe style cookies but this is completely your preference. Watch the video, there is a clip of the two sizes for comparison. Yield: 10 large, 20 smaller Prep Time: 15 min Inactive Time: 1 hour Cook Time: 9-11 min small cookies, 14-16 minutes large cookies at 375 degrees Ingredients Cookies 227 grams (1 cup) unsalted butter 250 grams (2 cups) all-purpose flour 1 teaspoon baking soda 3/4 teaspoon kosher salt 215 grams (1 cup, packed) dark brown sugar 73 (1/3 cup) grams granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 215 grams (1 1/2 cups) dark chocolate chopped 100 grams of homemade toffee (or replace with 2 skor bars) Flaky sea salt Homemade Toffee 85 grams (1/3 cup, heaped) of unsalted butter 65 grams (1/3 cup) of dark brown sugar 100 grams (1/2 cup) of granulated sugar 1/4 teaspoon of salt