Brown butter cookies are a pain to make because typically with a cookie dough, you want the butter to be chilled so that the dough can be firm, easy to work with, and to keep the cookies from spreading excessively/the fat from leaking out of the cookies themselves. With browning butter, you are melting down the butter and toasting the butter fats, giving the liquid butter this nutty, fragrant flavor reminiscent of those cellophane yellow butterscotch candies. While it is a pain to incorporate that into a dough, the end result of using brown butter in cookies are cookies that the aforementioned nutty, fragrant, toasty aspects of the brown butter will be imparted into the end product, resulting in an even homier cookie. Do I think it is worth doing for every cookie recipe? Maybe not, but when you have the time and patience to make a brown butter cookie, it is a fun ingredient to use in a dough! In this case, I am pairing the brown butter cookie dough with chocolate chips, toffee bits, and Maldon salt for an addictive and fun spin on a traditional chocolate chip cookie. I will warn you now these cookies are best for gifting away to others, because you will easily find yourself eating at least half of them fresh out the oven. I usually do not brag about my recipes like that, but it is because by nature of these cookies having chocolate, toffee, AND brown butter in them, it is hard to resist them!

Makes 16-24 cookies:
1 stick unsalted butter, browned
1 cup dark brown sugar
1 egg
1 tsp vanilla extract
a pinch of salt
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup mini chocolate chips
1 cup toffee bits, in two parts
Maldon salt

In a bowl, mix together the brown butter with sugar, egg, vanilla, and salt then refrigerate the mixture for at least 10 minutes, but no more than 30 to avoid the sugar-butter mixture turning too hard – you want the bowl to not feel warm to the touch anymore. Then in another bowl, sift the flour, baking powder, baking soda together and toss into that the mini chocolate chips and one part of the toffee bits. Fold into the brown butter-sugar mixture the flour-chocolate-toffee mixture to fold your dough. Scoop the dough into 2 to 3-tablespoon sized balls and space them out at least 2 inches apart on a lined sheet tray. Bake at 375 degrees F for 12 minutes. Then while the cookies are still warm, sprinkle on top of that the remaining toffee bits and the maldon salt to finish.