Cooking Instructions

• Brown the Butter: Place the butter in a saucepan over medium heat and cook, stirring frequently, until melted and foamy. Continue cooking for 4 to 5 minutes until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool for 10 minutes.
• Mix Wet Ingredients: In a large bowl, whisk together the browned butter, light brown sugar, and granulated sugar until smooth and well combined. Add the egg, egg yolk, vanilla extract, and instant espresso powder, mixing thoroughly.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
• Form the Dough: Gradually fold the dry ingredients into the wet mixture until a cohesive, soft dough forms. Stir in the toffee bits and semi-sweet chocolate chips evenly.
• Chill the Dough: Cover the dough and refrigerate for 30 minutes to prevent excessive spreading and enhance flavor development.
• Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Shape and Bake Cookies: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes until edges are golden and centers are set.
• Cool and Serve: Optionally sprinkle the warm cookies with flaky sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.