Two-Day Chocolate Chip Cookie Recipe

Introduction

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For Toffee:
- 6 tablespoons of butter
- 3/4 cup of light brown sugar
- 1 teaspoon of salt
For Brown Butter:
- 2 sticks of butter
- Ice cubes (to reintroduce moisture)
For Cookie Dough:
- 1.5 cups dark brown sugar
- 3/4 cup white sugar
- 2 teaspoons salt
- Baking soda
- Espresso powder
- 2.25 cups all-purpose flour
- 4 eggs (or 2 eggs + 2 yolks)
- Vanilla extract
- Dark chocolate bars, chopped into chunks

Make Toffee:
- Mix butter, brown sugar, and salt in a pan on medium heat.
- Stir constantly until reaching a temperature of 290°F.
- Cool in the freezer for an hour after pouring onto parchment paper.
Brown Butter:
- Melt 2 sticks of butter until golden brown, stirring continuously.
- Add ice cubes to reintroduce moisture after browning.
Mix Dry Ingredients:
- Combine dark brown sugar, white sugar, salt, baking soda, and espresso powder.
Combine Ingredients:
- Add brown butter to dry ingredients followed by eggs and vanilla.
- Gradually incorporate all-purpose flour until mixed well.
- Fold in chocolate and toffee chunks.
Shape and Rest:
- Shape cookie dough into balls and place on a sheet tray.
- Rest dough in the fridge for 36 hours for flavor development.

Bake at 375°F for 18 minutes (First batch - flat, bland cookie).
After 36 hours, shape dough and bake at 325°F for 18 minutes (second batch - preferred results).

Two-day resting period significantly enhances flavor and texture.
Finished cookie served with vanilla milk blend (milk, instant espresso, splash of heavy cream).
Tasting notes:
- Gooey inside, crunchy outside with melted toffee and dark chocolate.
- Rated 9.1 out of 10.