The Ultimate Chocolate Chip Cookie recipe for those that love a decadent, gooey, and chewy cookie. Brown butter nuttiness combined with dark chocolate chunks, sweet toffee bits, and sprinkled with flaky salt. Too good not to make!
Add butter to a pan over medium heat and brown until deeply golden then set aside to cool.
Once butter is cool - cream together butter and sugars in a stand mixer on medium speed until it's lighter and slightly fluffy.
While butter & sugars are mixing, weigh out your dry ingredients in a separate bowl.
Add in eggs one at a time to the butter/sugar mixture and gently stir in until just mixed - do not over mix!
Fold in all dry ingredients to the wet. Before the dry ingredients are completely mixed in, add in ¾ of the chocolate chunks (reserve the other ¼ for the top) and all of the toffee bits. Fold together until just mixed.
Set dough aside for 10 minutes to let the flour hydrate fully.
Grab a sheet tray and line it with parchment. Use a medium sized cookie scoop and scoop out all the cookie dough, lining the balls up in rows that are touching. After all dough is scooped out, top each cookie ball with a few pieces of chocolate chunks.
Set the tray of cookie dough balls in the fridge. Overnight is best as it deepens that flavors but at least an hour should be fine.
Preheat oven to 350℉.
Remove 6 cookie dough balls from the pan and place on parchment lined baking sheet.
Bake for 8-10 minutes until just set and slightly browning on the outside but still look wet in the middle. Take out trays and use a spatula to go around the cookies to shape them nicely into a circle.
Rest on sheet tray for 5-10 minutes to allow the cookies to firm up just a bit before moving. Sprinkle each cookie with a pinch of Maldon Salt.
Notes
Cookies should keep in an airtight container for 4 days or freeze them for up to a month.