1. Cube your butter so it melts evenly. Place in a pan over medium heat. Stir often until the milk solids (small white pieces/flakes) fall to the bottom of the pan and turn brown. It should smell nutty and delicious.
2. Pour brown butter into a bowl and place in the fridge or freezer for about 20-30 minutes. It can be warm but not hot (you don’t want it to cook the eggs).
3. If your eggs aren’t room temperature, place then in a bowl of warm water now. Replace the warm water once or twice before using them.
4. Meanwhile, combine flour, cornstarch, baking powder, baking soda, & salt in a medium bowl. (Make sure to measure your flour by spooning it into your measuring cup, then carefully scraping off the top. This helps to avoid packing too much flour into your measuring cup. You don’t want to have too much flour or the cookies will be tall and cakey). Mix well with a fork and set aside.
5. Now combine your cooled brown butter w/ both sugars. Add in eggs one at a time, mixing thoroughly. Add in vanilla extract and a sprinkle of cinnamon (optional).
6. Add the dry ingredients to the wet, adding about a cup at a time. Be careful not to over-mix. When mostly combined, taste the dough. If it’s not flavorful/brown-buttery enough, add in a couple more pinches of salt. Salt brings out the brown butter flavor so it’s super important that these cookies are a little extra salty, trust me.
7. Once it’s almost all combined, add in your chocolate and toffee. I like to use half dark and half milk, and I always chop it (even if it’s chocolate chips). Makes it look more bakery-style.
