PIES AND TACOS
These Toffee Brown Butter Cookies are rich, chewy, and full of nutty caramel flavor.
Melt butter in a light pan over medium heat, stirring until golden with nutty bits. Remove from heat, transfer to a bowl, and cool for 30 minutes before using.
Whisk sugars into cooled brown butter. Add eggs one at a time, then stir in vanilla. Mix in flour, baking soda, baking powder, and salt just until combined.
Fold in the toffee bits, and if you like, chopped pecans or walnuts for an extra crunch.
Cover and chill dough at least 1 hour (overnight for best flavor). To freeze, scoop balls, freeze until firm, then store in freezer bags.
Preheat oven to 350°F (175°C). Scoop 2 tbsp dough per cookie onto lined sheets, 2 inches apart. Bake 10–12 minutes, until edges are golden but centers look slightly soft. Sprinkle with flaky salt if desired.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to finish cooling.
With crisp edges and soft, gooey centers.