Ingredients:

  • 1 cup (225g) grass-fed unsalted butter
  • 1 tbsp water
  • 1 cup (200g) coconut sugar
  • 1/4 cup (50g) granulated monk fruit sweetener
  • 1 large egg
  • 1 egg yolk
  • 2 tsp pure vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 cup (170g) 70% dark chocolate, roughly chopped
  • 1/2 cup (80g) Heath toffee bits
  • 1 tsp flaky Maldon sea salt for finishing

Instructions:

  1. Place butter in a light-colored stainless steel skillet over medium heat. Whisk constantly as it foams and crackles. Once the crackling stops and mahogany-colored solids form, remove from heat immediately.
  2. Transfer the browned butter to a large heat-proof glass bowl and stir in 1 tablespoon of water to replenish moisture lost during evaporation.
  3. Add the coconut sugar and monk fruit sweetener to the butter. Whisk until the mixture is smooth and the sugar begins to dissolve.
  4. Add the egg, egg yolk, and vanilla bean paste. Whisk vigorously for 3 minutes until the mixture looks glossy and smooth.
  5. Sift in the all-purpose flour, baking soda, and fine sea salt. Use a silicone spatula to fold the dry ingredients into the wet until just a few streaks of flour remain.
  6. Gently fold in the chopped dark chocolate and Heath toffee bits until evenly distributed.
  7. Cover the dough and refrigerate for at least 2 hours. This allows the flour to hydrate and the fats to solidify for the proper crinkle texture. until firm to the touch
  8. Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
  9. Scoop 24 balls onto a lined sheet. Bake at 175°C for 10 minutes until edges are golden and centers look soft.
  10. Remove from the oven and immediately sprinkle with flaky Maldon sea salt. Let cool on the pan for 5 minutes before transferring to a wire rack.