brown sugar toffee dark chocolate chip cookies

How To Make brown sugar toffee dark chocolate chip cookies

• 1

  Line 2 large cookie sheets (or just 1 that you'll re-use in 2 batches) with parchment paper or silicone baking mat(s)-or just grease with nonstick cooking spray. Preheat oven to 350F degrees. In a medium bowl, whisk together the flours, baking powder, and 1/2 tsp. salt. To brown the butter: In a (preferably light colored) saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl.
• 2

  Using a stand or hand mixer, beat the molasses, vanilla, and sugars into the butter for a couple minutes, until it lightens a bit and gets sort of fluffy (it will be a very greasy looking mixture). Beat in eggs for about 30 seconds. Add the dry ingredients in thirds, mixing after each addition until just combined. Stir in the chocolate chips and chopped Heath bars until evenly distributed throughout the dough.
• 3

  Using a large (1/4 cup) cookie scoop, measure out large balls of cookie dough and place them on the baking sheet(s), leaving plenty of room in between (I was able to fit 8-10 cookies on my very large cookie sheet). Sprinkle with sea (or kosher) salt. Bake 13 minutes (ovens vary, however, so the time may as well), until golden around the edges (if baking 2 sheets at once, be sure to rotate the pans for even baking). Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely. Bake 13 minutes (ovens vary, however, so the time may as well), until golden around the edges (if baking 2 sheets at once, be sure to rotate the pans for even baking). Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
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