I'm not going to lie. The day I baked these cookies, I ate nine of them. NINE. They were ostensibly for Jack when he got home for Spring Break. I guess they were a little for me, too? Two for testing while they were still warm, two while I took the photos, two when I piled them into the cookie jar, two after dinner...and one around midnight when Jack finally arrived home. OK, so maybe that 9th one was technically eaten the next day.
In other words, these are some pretty tasty cookies.
*this recipe is sponsored by Imperial Sugar
Here's what you're getting into: a crispy edge, a soft center, a chewiness from toffee bits, melty bits of chocolate, all surrounded by a rich and slightly nutty brown butter batter.
Because brown butter doesn't "cream" with sugar the way solid butter does (even when it's cooled), the method for making the dough is slightly different. The sugar gets beaten with the eggs instead of the butter.
The dough does rest for 24 hours before baking, so plan ahead...and know that you might be sneaking a few spoonfuls of dough in the meantime.
For the tops, a sprinkling of flaky sea salt is mandatory, but I also like to add a few more chocolate chips and toffee bits to make them look extra pretty.
I've noticed that cookies made with brown butter are better eaten right away. These are definitely best on days one and two. (Please try a few warm from the oven. Does that go without saying?) They're still GOOD after day two, so don't toss them, but we liked them best on the first couple of days.
Have you ever eaten nine cookies in one day and lived to tell the tale?!? Would you admit it to the seven people who read your blog???
I'm sharing the recipe over on Imperial Sugar today. Make them and report back. How many did you eat in one day?
