1. Line a baking sheet with parchment paper.
2. In a saucepan over medium heat, melt butter, brown sugar, and salt. Stir until evenly incorporated. You may need to add a few splashes of water if there are clumps or separations. Continue to let cook, while stirring constantly for about 10-15 minutes
3. Pour the toffee mixture into the lined baking sheet and spread evenly. Freeze for about 30 minutes.
1. Add butter to a saucepan over medium-high heat. Cook, stirring occasionally, until butter turns dark brown and smells nutty. Remove from heat.
2. Add an ice cube to the butter and let melt. Add three remaining ice cubes and gently stir until melted.
Note: butter may bubble when the ice cube is added.
3.In a large bowl, combine granulated and brown sugar, espresso powder, salt, and baking soda.
4. Pour brown butter into the sugar mixture and mix until combined.
5. In a separate bowl, whisk together the eggs and vanilla. Pour into sugar and butter mixture and whisk until smooth and glossy.
6.Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
7. Remove the toffee from the freezer and break it into chunks that fit into a gallon zip-lock bag. Double bag the toffee and seal both bags. With a rolling b]pin, break the toffee into small pieces.
8.Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
9. Using an ice cream scoop or a ½ cup, scoop the dough onto a baking sheet lined with parchment. Wrap the baking sheet in plastic wrap, but leave a small opening in the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours.
Note: Letting the dough rest for such a long amount of time is not necessary but will allow the flavor to develop and the dough to try out a little, which will result in less spread when baked.
10. Preheat the oven to 325* F. Line 2 baking sheets with parchment paper.
11.Arrange the cookies on baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan.
12. Bake until the cookies are golden brown with crispy edges and a soft center, 18-20 minutes.
Optional: immediately sprinkle the cookies with flaky sea salt. Let cool completely and enjoy.
These cookies are one of my favorite treats to enjoy, especially in the Fall. The subtle nutty flavor of the browned butter and homemade toffee add to the amazing flavor of the cookie itself. I first made these cookies with three of my friends in mid-October a few years ago. Ever since then, every year, right before Halloween, we come together at one of our houses and make these cookies. These cookies have helped to create lots of fun memories with my friends and they taste great!