The Best Chocolate Chip Cookies EVER

I was inspired by Joshua Weissman’s Chocolate Chip Cookie recipe and Tasty’s 2-Day Cookie Recipe

Ingredients

For the toffee:

6 tablespoons salted butter

3/4 cup light brown sugar

Small pinch of salt

For the cookie dough:

112g granulated sugar

200g dark brown sugar

½ cup (112g) salted butter, browned

½ teaspoon (3g) salt

1 whole egg

1 egg yolk

2 ½ teaspoons (7.5 g) vanilla extract

200g all purpose flour

½ teaspoon (4g) baking soda

4 oz semi-sweet/bittersweet chocolate bar, chopped into chunks

Directions

For the toffee:

Line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter. Then add the brown sugar, stirring as the sugar melts into the butter. If the mixture starts to separate, add a couple splashes of water and stir.

Continue to stir and cook, until the mixture reaches 290°F (143°C), or if you don’t have a thermometer, when you can drop it into a cup or bowl of water and it is hard with no graininess.

Pour the toffee onto the baking sheet. Freeze until it hardens. Put in a plastic bag and smash into little pieces with a rolling pin.

For the cookies:

Add the butter to a medium saucepan on medium-high heat. Melt, stirring every once in a while, until the butter turns a dark caramel color. Remove it from the heat and add a single ice cube to replenish the water lost during the browning process. Be careful as it may bubble up and overflow. Make sure that the butter cools before the next step.

In a large bowl, mix the sugars and salt together. Pour the butter into the sugars and mix together. Put the mixture into the fridge for a few minutes.

Crack the egg and egg yolk into a small bowl, and then add to the mix by whisking slowly. At the same time, add the vanilla extract.

Fold in the flour and baking soda until just combined.

Chop the chocolate bar into chunks and pour them and the toffee chunks into the dough. Fold them in until thoroughly combined and distributed throughout the dough.

Let the dough chill in the fridge for 40+ minutes. When you’re ready, preheat the oven to 350°F. Line a baking sheet with parchment paper and place small cookie dough balls on the sheet with alot of space in between.

Bake for 13-15 minutes.

Sprinkle flaky sea salt on the cookies, then let cool.

Enjoy!