Big, thick cookies with rich notes of toffee flavor, studded with pools of deep dark chocolate in every bite. Vanilla-bean infused brown butter, dark brown sugar, and chunks of dark chocolate make these cookies intense!
*To quickly bring eggs to room temperature, crack whole egg and yolk into a small bowl and place in a larger bowl filled with warm water, making sure that the water doesn’t spill over into the eggs. If you do this at the start of the recipe, the eggs should be at the right temperature by the time you’re ready to add them.
**These are best fresh, so I highly recommend baking just a small amount at a time, and keeping the rest of the dough in the refrigerator until you’re ready to bake more. They will, however, keep just fine for a few days once baked.