Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) packed dark brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) toffee bits
  • 1 cup (110g) pecans, roughly chopped and toasted

Instructions:

  1. Melt the butter in a skillet over medium heat. Whisk constantly as it foams and pops; once you see mahogany-colored bits at the bottom and it smells nutty, remove it from heat immediately. Pour into a bowl and let it cool for 15–20 minutes.
  2. Beat the cooled brown butter with both sugars until the mixture looks like pale wet sand. Incorporate the egg and vanilla extract, beating on medium-high for 2 minutes until the batter is light and fluffy.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
  4. Gently fold in the toffee bits and toasted pecans using a spatula until evenly distributed.
  5. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart, and bake until the edges are golden.