Cookie Bookie

Toffee Cookies

1 cup butter
1 cup brown sugar
2/3 cup white sugar
2 eggs
1 ½ teaspoons vanilla
2 3/4 cups flour
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate toffee pieces (like Heath bits, about 1 1/3 cups)

Brown butter:  Place butter in a medium-sized saucepan and melt over medium-low heat. Once butter has melted, increase heat to medium heat. Swirl and scrape the sides of the pan frequently with a heatproof spatula - the butter will bubble and pop. Once the bubbling slows, the butter will begin to turn brown.  Continue cooking but watch the butter very carefully at this point.  Once it browns and you smell the nutty aroma of browned butter, remove from heat.  Allow butter to cool for 25-30 minutes before proceeding with the recipe.

Preheat oven to 350 degrees.

Add sugars and cooled browned butter to a mixing bowl and mix well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

Gradually add flour mixture to butter mixture, mixing until ingredients are nearly completely combined. Add milk chocolate toffee bits and mix until ingredients are well-incorporated.

Drop by scoops onto cookie sheets, at least 2" apart. Bake on 350 degrees for 10-12 minutes or until edges are just beginning to turn golden brown. Allow cookies to cool on baking pan for about 3 minutes and then transfer to a rack to cool completely.