Brown Butter Chocolate Stuffed Toffee Chip Cookies

HOLY LORD YOU GUYS.

I NEED TO TALK TO YOU ABOUT THESE COOKIES.

AND TALKING ABOUT THESE COOKIES REQUIRES ALL CAPS!

BECAUSE THESE COOKIES ARE CRAZY,

INSANE,

DELICIOUS,

RICH,

SWEET,

COMPLEX,

AWESOME,

MAGICAL,

AND PRETTY MUCH BOMB.*

(do kids these days still say things are bomb? I know "da bomb" is dated but what about just "bomb"? *sigh* I'm getting old.)

Jessica, from one of my favorite blogs (How Sweet It Is), said in her post that these were the best cookies to ever come out of her kitchen: and I believe it. These are definitely some of the best cookies ever. Michael and I went crazy over them.

Their texture? Perfection-chewy and gooey and just crisp enough (fairly sturdy too, I'd say these would travel well).
Simplicity factor? Ridiculously easy-other than the browned butter you mix everything up in one bowl and don't even need a mixer, just a whisk and your lovely self.
The flavor? I can't even begin to tell you how wonderful. There's browned butter so...you know...obviously all nutty and buttery and complex and perfect-and the combination of browned butter and toffee is magic, like an extra caramelized sweet goodness. And a lovely center of chocolate. YOU STUFF THESE COOKIES WITH CHOCOLATE! WHAT THE WHAAAAT?! (sorry...I needed to use the caps lock again.)

These babies did NOT last long. 

At all.

Seriously, make a double batch. Do yourself a favor. You'll thank me later.

 Brown Butter Chocolate Stuffed Toffee Chip Cookies

Adapted slightly from How Sweet It Is

Makes about 12 cookies

Ingredients:

• 1 and 1/2 sticks (or 12 tbsp.) unsalted butter
• 1 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 2 tsp. vanilla extract
• 2 cups + 2 tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup toffee chips (ie. Heath chocolate covered toffee bits or bits o brickle)
• Optional-1/4 cup mini chocolate chips (if using toffee pieces without chocolate)
• Chocolate chunks/squares/pieces of chopped chocolate bar

Preparation:

• Preheat oven to 325 degrees. 
• Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately remove from heat and pour into a large bowl. Let butter cool to room temperature, 10-15 minutes.

• Once cooled, add the sugars to the butter and whisk until smooth and caramel colored. Then whisk in the egg & yolk, then the vanilla.
• Slowly mix in the flour, baking soda, and salt-the dough will be thick and you may need to use your hands to combine it all.
• Fold in the toffee/chocolate chips.
• Roll about 1 and 1/2 tbsp. of dough into a slightly flattened ball. Press chocolate into the middle, then top with another 1 and 1/2 tbsp. of dough, and seal around the edges-forming a large ball of dough.
• Place dough balls on a cookie sheet (I did 2 batches, 6 on each sheet), about 3 inches apart from each other.
• Bake 12-14 minutes until the edges turn slightly golden.
• Cool on sheet for 5 minutes then use a spatula to move to a cooling rack.