Ultimate Chocolate Chip Cookies

• Heat oven to 375F or 190C

Batter

• For brown butter: cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Refrigerate or put in the freezer to re-chill until semi firm (about the consistency of room temp butter)
• In a bowl whisk flour, baking soda, and kosher salt.
• In a large mixing bowl add cooled brown butter and sugars, mix with an electric mixer on medium speed until fully incorporated.

  Add eggs, one at a time, then vanilla and increase mixer speed to medium-high until the mixture starts to lighten and slightly thicken.
• Add dry ingredients and mix with a spoon or spatula until combined. Add in toffee and chocolate chips & chunks, stir again to incorporate. Let dough sit in the refrigerator at least 30 minutes to chill the dough which will help prevent too much spreading. It will thicken and harden a little as it chills. (Can be chilled overnight at this point)

Bake

• For easy clean up use parchment or silpat baking mat, scoop out 1 oz balls slightly smaller than a ping-pong ball (I use an ice-cream scoop) and place about 3 or 4 inches apart on the tray. Do not flatten. Bake 9-11 minutes, checking at 8 minutes and watching carefully for a few more minutes. When done the edges will looked cooked through and golden brown, and the center still somewhat soft.
• Let cook on the baking sheet, immediately lightly sprinkling with the flaky salt, then letting sit 5-7 minutes until your able to move them to a cooling rack without them falling apart.