- 1 Cup (2 Sticks) Unsalted Butter
- 2 Cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2, 1.4 oz chocolate toffee bars, chopped into 1/4″ pieces
- 1.5 Cups chocolate wafers (“discs”, “pistoles”), preferably 72% cacao
- Flaky Sea Salt (Maldon or Saltopia Mediterranean Flake)
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large mixing bowl and let cool slightly.
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to the browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer to low speed; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
- Place a rack in the middle of oven; preheat to 375°F. Using a 1.5 oz ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong sized balls with your hands). Do no flatten; cookies will spread as they bake. Sprinkle with flaky Sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
DO AHEAD: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.