Brown Butter Toffee Chocolate Chip Cookies

Makes 20 big cookies

1 stick butter

½ c. oil plus 2 TBsp (Avocado, Olive or Canola)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

¾ teaspoon salt

1 cup sugar

2 large eggs, room temperature

2 tsp vanilla

2 chocolate toffee bars or 15 mini’s, finely chopped (Skor or Heath)

1½ cups chocolate chips

 

Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Let cool slightly.

Whisk flour, baking soda, and kosher salt in a medium bowl.

Add sugar to cooled butter. Using a stand or electric mixer on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute. Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients, scraping down sides and bottom of bowl, until just combined. Add candy and chocolate chips and mix until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough might look loose but will thicken as it sits.

Preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a large scoop, drop 9 cookies per sheet. Do not flatten; cookies will spread as they bake.

Rotate sheets half way through baking if needed. Bake cookies until edges are golden brown and firm but centers are soft, 9–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.