Brown Butter Toffee Chocolate Chip Cookies

thelittlevintagebakingcompany.com

Kelly Killeen Talele

1 cup (226g) unsalted butter, room temperature, divided

2 ¼ cups (312g) all purpose flour

1 tablespoon instant espresso powder

1 teaspoon fine sea salt

1 teaspoon baking soda

1 cup (200g) light brown sugar

⅓ cup (67g) granulated sugar

2 teaspoons pure vanilla extract

1 large egg

1 large egg yolk

1½ cups (262g) bittersweet chocolate chunks

¾ cup (78g) toffee bits

flaky salt, for sprinkling

Directions at thelittlevintagebakingcompany.com

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