Two-Day Brown Butter Toffee Chocolate Chip Cookie with Vanilla Milk

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Ingredients

• 6 tablespoons butter
• 3/4 cup light brown sugar
• 1 teaspoon salt
• 2 sticks butter
• 1 1/2 cups dark brown sugar
• 3/4 cup white sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 2 cups + 1/4 cup all-purpose flour
• Dark chocolate, chopped into large chunks
• 2 whole eggs + 2 egg yolks
• Vanilla extract
• Flaky sea salt (optional)
• Milk
• Instant espresso
• Heavy cream

Instructions

1. Make the Toffee: Melt 6 tablespoons of butter in a pan, add 3/4 cup light brown sugar and 1 teaspoon salt. Stir constantly until golden brown, then cool in the freezer for an hour.
2. Brown Butter: Melt 2 sticks of butter until golden brown, then cool slightly and add ice cubes to add moisture.
3. Mix Dry Ingredients: Combine 1 1/2 cups dark brown sugar, 3/4 cup white sugar, 2 teaspoons salt, 1 teaspoon baking soda, and espresso powder.
4. Mix Wet Ingredients: Beat together brown butter, eggs, and vanilla until smooth.
5. Combine Wet and Dry Ingredients: Slowly mix in flour until well incorporated, then fold in dark chocolate chunks.
6. Shape and Rest: Shape dough into balls, place on a tray, and refrigerate for 36 hours.
7. Bake: Preheat oven to 325°F, bake cookies for 18 minutes.
8. Serve: Optionally sprinkle with flaky sea salt. Serve with vanilla milk made by mixing milk, instant espresso, and heavy cream.
9. Enjoy your Two-Day Brown Butter Toffee Chocolate Chip Cookie with Vanilla Milk!

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