Cooking Instructions

• In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter until it develops a nutty aroma and brown bits start to form. Remove from heat and pour into a mixing bowl, keeping the brown bits.
• Add the granulated sugar and brown sugar to the hot butter, stirring to combine, and set aside to cool to room temperature.
• In a medium bowl, combine the flours, baking soda, baking powder, salt, and espresso powder.
• To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
• Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.
• Preheat the oven to 350ºF. Line baking sheets with parchment paper.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Optionally, you can portion the dough, place it on a baking sheet, and freeze just until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.
• Bake for 12 to 14 minutes, or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before moving to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.