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cookies on a sheet pan, with a hand holding one
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5 from 1 vote

The Perfect Cookie

Brown butter. Toffee bits. Chocolate chips. Flaky sea salt. You need these cookies in your life RIGHT NOW.
Prep Time10 mins
Cook Time40 mins
Resting Time45 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 30 cookies (2Tbsp each)
Author: The Subversive Table | Lis Lam

Ingredients

  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs room temperature (for thin + crispy cookies)
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • Flaky sea salt (I use Maldon)

Instructions

  • In a medium saucepan, brown the butter: cook over medium heat until the butter melts then turns caramel brown in color, about 5-7 minutes. The butter will foam and bubble. Stir often. Transfer into a large bowl (I recommend plastic, glass, ceramic, or bamboo. DO NOT use a stainless steel for faster cooling). The brown butter will contain sediment that sinks to the bottom.
    brown butter in white bowl
  • Cool browned butter for 10-15 minutes, at room temperature. Then add brown sugar and sugar. With an electric hand mixer, beat on low speed until the sugars and butter have combined, about 1-2 minutes. It should look like muddy sand.
  • For thin + crispy cookies: add the vanilla and ROOM TEMPERATURE eggs and beat until just combined.
    cookie batter in white bowl
  • For thick + chewy cookies: add the vanilla and eggs (the eggs can be cold), one at a time, and beat until just combined. Then increase the hand mixer speed to medium and beat until lighter in color and thicker. This doesn't take long -- an additional 30-60 seconds at most. Don't overmix!
    cookie batter in white bowl
  • Add flour, salt, and baking soda. Mix on low until just combined.
    The perfect cookie, batter
  • Add chocolate chips and toffee bits. Switch to a hand held spatula. Mix until fully combined. The cookie dough will look very moist.
    The Perfect Cookie, bowl
  • Set aside for 30 minutes, at room temperature. The batter will thicken slightly.
    The Perfect Cookie, cookie dough
  • Meanwhile, preheat the oven to 375F/190C and line sheet pans with parchment paper.
    Using a medium cookie scoop, scoop cookie dough onto the sheet pan. For smaller cookies, use a medium cookie scoop which measures 2 Tbsp. For larger cookies, use a large cookie scoop which measures 3 Tbsp. Do not flatten as the cookies will spread on their own. Sprinkle with flaky sea salt.
    cookies on a sheet pan
  • Bake until edges are golden brown and firm but the center is still soft, about 7-11 minutes. The cookies will be puffy when they first come out of the oven but will "collapse" as they cool. Let the cookies sit on the baking sheet for 10 minutes before transferring to a wire rack. Cool and enjoy.
    cookies on a sheet pan, with a hand holding one

Notes

*1 I recommend a medium size saucepan to brown the butter. The greater surface area will allow the butter to brown faster (vs a small saucepan).  Also, do not use a teflon coated pan -- the teflon coating interferes with browning the butter.
*7 Parchment paper is the key to easy removal of the cookies from the sheet pan. The toffee melts into sticky bits and sticks to the bottom of the sheet pan, making removing the cookies difficult.
***Toffee bits can be found in the baking aisle. I use Hershey's toffee bits, also labeled Skor bits. FYI, they contain almond paste.
Toffee bits