Brown Butter and Toffee Chocolate Chip Cookies

Adapted from Bakergirl

Yield - 48 2-tablespoon cookies

1 cup (2 sticks) + 1 tablespoon unsalted butter, room temperature

1 cup sugar

1/2 cup packed brown sugar

1 1/2 teaspoons vanilla

1 egg + 1 yolk

2 1/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

10 ounces bittersweet chocolate chips

8 ounce crushed toffee bits

coarse grey sea salt

1. In a small saucepan, add 1 stick of butter and brown.  Set aside to cool slightly.
2. In a stand mixer with a paddle attachment beat together the remaining butter and sugars until pale yellow for about 3 minutes.  Beat in the vanilla and browned butter.  Beat until light and creamy.
3. Beat in the eggs.  Scrape the bowl as needed.
4. Sift together the flour, salt, and baking soda onto wax paper.  Add to the creamed mixture on low speed.  Mix in the chocolate chips and toffee bits.
5. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
6. Preheat the oven to 375 ˚F.
7. Use a 2-tablespoon scoop to portion the dough on parchment lined baking sheets.  Sprinkle sea salt on top of each cookie.
8. Bake for 10-12 minutes or until the cookie just begin to brown.  Transfer to a wire rack to cool completely.