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The Cookie

Brown butter, dark chocolate chunks, homemade toffee, and flaky sea salt make the most amazing cookie. These are HUGE 8oz cookies. They are so good, you'll refer to them as THE COOKIE.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Servings 8 cookies
Calories 1083kcal
Author Mara

Ingredients

  • 1 & ¼ cup brown butter slightly cooled
  • 255 grams cake flour
  • 255 grams all-purpose flour
  • 5 grams kosher salt
  • 10 grams cornstarch
  • 6 grams baking soda
  • 285 grams dark brown sugar
  • 115 grams granulated sugar
  • 3 eggs room temperature
  • 2 egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 250 grams toffee bits I use this recipe without pecans
  • 250 grams dark chocolate chunks I use Trader Joe's 5 lb chocolate bar (72%)
  • flaky sea salt optional

Instructions

  • Whisk together both flours, salt, cornstarch, and baking soda in a medium-sized bowl.
  • In a stand mixer with the whisk attachment, combine both sugars and brown butter on medium speed. Scrap the bowl as needed with a silicone spatula.
  • At low-medium speed, add eggs and egg yolks, one at a time until each is incorporated. Then, add in vanilla extract. Scrap the bowl as needed with a silicone spatula.
  • Switch to the paddle attachment and mix in all dry ingredients.
  • Remove mixing bowl and by hand, combine chocolate chunks and toffee using a rubber spatula.
  • Cover bowl and cookie dough with plastic wrap and let rest in the fridge for at least 45 minutes.
  • Using an ice cream scoop, scoop out dough on top of each other. I used a food scale to accurately measure each dough ball to 8oz.
  • Using an ice cream scoop, scoop out dough on top of each other. I used a food scale to accurately measure each dough ball to 8oz.
  • Wrap cookie dough balls with plastic wrap and freeze for at least an hour-overnight.*
  • Place a silicone mat on a standard baking sheet and place 2-3 cookies on. Bake in a 425°F oven for 14-17 minutes until edges are medium brown and the top is lightly brown.
  • Once the cookies are removed from the oven, sprinkle generously with flaky sea salt. Cool to room temperature and enjoy.

Notes

*The Cookie dough can be frozen for up to 3 months. But, they won't last that long!
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 8cookies | Calories: 1083kcal | Carbohydrates: 133g | Protein: 13g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 220mg | Sodium: 537mg | Potassium: 389mg | Fiber: 5g | Sugar: 77g | Vitamin A: 1413IU | Calcium: 96mg | Iron: 6mg