How to Make Brown Butter Chocolate Chip Toffee Cookie: Bon Appétit Test #4

Do you love chocolate chip cookies? Of course you do! But if you're making the same old recipe from the back of the bag of chocolate chips, you're really missing out! I'm Geoffrey and every Wednesday I test a new recipe from Bon Appétit. Be sure to subscribe so you don't miss out. Have a recipe you want to see me test? Just let me know in the comments below. For sneak peeks at what's to come, follow me on Instagram:   / thegeoffreyalan   This recipe uses brown butter, chocolate wafers, toffee bar, and flaky sea salt -- layers of flavor with a sweet and salty combination. Easily one of my favorite cookies I've ever made. Perfect for holiday baking and year-round enjoyment. I took these to my office after shooting this video and have had daily requests to bring in more. Give these a try! Recipe: https://www.bonappetit.com/recipe/bro... Recipe video:    • Rick Makes Chocolate Chip Toffee Cookies |...   1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon kosher salt 1 cup (packed) dark brown sugar ⅓ cup granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces 1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) Flaky sea salt Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl. Add brown sugar and granulated sugar to 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 speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a 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 middle of oven; preheat to 375°. Using a 1½-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 not flatten; cookies will spread as they bake. Sprinkle with sea salt. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 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. Follow me on Instagram:   / thegeoffreyalan   #HolidayBaking #Cookies #RecipeTesting