Brown Butter Toffee Chocolate Chip Cookies

Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
1 cup salted butter
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl mix together the browned butter with brown sugar, granulated sugar and turbinado sugar. Add in the eggs and vanilla and mix again until light and smooth.
1 cup brown sugar, ¼ cup granulated sugar, ¼ cup turbinado sugar, 2 large eggs, 1 tablespoon vanilla
Add in the baking soda, salt, espresso powder and flour and stir until mostly incorporated.
1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon espresso powder, 2⅔ cups all purpose flour
Fold in the chocolate and toffee bits.
2 cups chocolate chips or chocolate bar chopped, 1 cup homemade toffee bits
Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6 cookie balls on your baking sheet and sprinkle with salt flakes.
Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside rim. Sprinkle with extra salt flakes and enjoy!
flaked salt for topping