Brown Butter and Toffee Chocolate Chip Cookies

Cook butter in a medium saucepan over medium heat, until it foams, then browns, 5–8 minutes. Stir often to make sure the butter doesn't burn on the bottom. Scrape, making sure to get all of the brown bits into a mixer bowl with paddle.

While the butter browns, sift the flour, baking soda and Kosher salt in a seperate bowl.

Add the dark brown sugar, granulated sugar to the brown butter and mix with a paddle, on medium speed, until all of the ingredients have been incorporated. Approximately 1 minute.

Add the eggs and vanilla to butter sugar mixture and beat for another 30 seconds.

Reduce the mixer to a lower speed and add the flour, baking soda, salt mixture. Beat just to combine the ingredients.

Remove the mixer bowl form the mixer. Remove any excess batter from the paddle back into the bowl. With a wooden spoon, gently fold in the toffee pieces, chocolate chips and peanuts.

Let the mixture sit at room temperature for 1 hour.

Place a oven rack in the middle and preheat your oven to 375°.

Portion ping-pong size balls on to a parmchment paper lined cookie sheet. Sprinkle each ball with some flakey 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.