Cookie recipe (finally)

TOFFEE
• 6 tablespoons unsalted butter
• ¾ cup light brown sugar(165 g), lightly packed
• 1 teaspoon kosher salt
• water, as needed

COOKIE DOUGH
• 1 cup unsalted butter(225 g)
• 4 ice cubes
• ¾ cup granulated sugar(150 g)
• 1 ½ cups dark brown sugar(330 g), packed
• 2 teaspoons espresso powder
• 2 teaspoons kosher salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour (315 g)
• 150g chocolate chips or chopped chocolate bars

Make the toffee:
1. Line a baking sheet with parchment paper.
2. In a medium nonstick saucepan over medium to low heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify.
3. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
4. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use.

Make the cookie dough:
1. Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
2. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
3. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
4. Pour the brown butter into the sugar mixture and mix until combined.
5. Add the vanilla and eggs into the sugar and butter mixture and whisk until glossy and smooth. Make sure the sugar and butter isn't too hot or you might scramble the eggs.
6. Add the flour and make sure to incorporate it into the dough until it doesn't havestreaks of flour.
7. Remove the toffee from the freezer (it should be a frozen) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. (You can skip this part and add nuts or even more chocolate chips into your cookies)
8. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
9. Take a cookie scooper and when ready to bake, preheat the oven to 325°F (163°C). Line your baking sheet with parchment paper.
10. Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
11. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.

Note: if you want, this recipe is perfect for when you rest it in the fridge for 36 hours. You'll need to have fridge space to place the pre-shaped cookie dough balls :)