• 1 cup unsalted butter (226g) • ¾ cup + 2 Tablespoons light brown sugar firmly packed (175g) • ½ cup granulated sugar (100g) • 1 large egg • 1 Tablespoon vanilla extract • 1 ½ cups all-purpose flour (187g) • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup toffee bits

Brown the butter. Place butter in a saucepan or skillet over medium-low heat and cook until melted. Once melted, increase heat to medium and cook, stirring constantly.

Butter will sizzle and pop,. Once the sizzling and popping slows and brown flecks form, remove the butter from heat and pour into a large heatproof mixing bowl. Allow to cool completely.

Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)

Add egg and vanilla extract and beat again until combined.

In a separate bowl, whisk together flour, baking soda, and salt. 

Gradually stir dry ingredients into butter mixture.

Stir in toffee bits until combined.

Scoop dough by a level Tablespoon and drop onto prepared baking sheet, spacing cookies at least 2” apart. 

Transfer to center rack of 350F oven and bake for 10-12 minutes, cookies should be beginning to turn light golden brown. Allow cookies to cool completely on baking sheet. Enjoy!