1-First, gather all your ingredients and preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper to make cleanup a breeze and ensure your cookies don’t stick. Now, let’s dive into browning the butter, which is what gives these cookies their amazing flavor for a detailed guide, check out this how to brown butter tutorial from a trusted source.

2-Next, cut the unsalted butter into tablespoon-sized pieces and melt it over medium-low heat in a medium saucepan. Once it’s melted, turn the heat up just a bit and stir constantly until it bubbles, foams, and turns a beautiful golden brown with nutty bits at the bottom. Pour this into a heatproof bowl and let it cool for 25-30 minutes to avoid making the dough greasy.

3-After the butter cools, stir in both the brown sugar and white sugar until they’re well mixed. Add the eggs one at a time, making sure each one is fully incorporated before adding the next, then mix in the vanilla extract. In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

4-Gradually add the dry ingredients to the wet mixture in three or four parts, folding gently until it’s almost combined. Fold in the toffee pieces evenly so every bite has that delicious crunch. Scoop out rounded 1 ½ tablespoon balls of dough onto your prepared sheets, spacing them at least 2 inches apart.

5-Bake for 9-10 minutes until the edges are golden but the centers are still a bit soft. Right after pulling them from the oven, sprinkle on some sea salt for that extra flavor boost. Let them cool on the sheet for 3 minutes, then gently loosen them from the parchment and move to a wire rack to cool completely. For more baking ideas, try our cinnamon bread recipe that’s just as simple and rewarding.