Ingredients
Method
- Make the toffee: Preheat the oven to 425°F. Line a 9×13-inch pan with parchment. Lay saltines in a single layer.
- Melt butter and brown sugar in a saucepan over medium-high until boiling. Reduce to medium and boil 4–5 minutes without stirring.
- Pour caramel over crackers and spread evenly. Bake 4–5 minutes until bubbling.
- Remove from oven, sprinkle chocolate chips, let melt, then spread into an even layer. Add sea salt if desired. Freeze while making cookie dough.
- Brown the butter: Place butter in a saucepan over medium heat. Stir constantly about 5 minutes until golden brown with toasted milk solids and a nutty aroma. Remove from heat and cool 10 minutes.
- Make the cookie dough: Whisk flour and baking soda in a large bowl. In the cooled brown butter, whisk in brown sugar, granulated sugar, eggs, and vanilla. Pour into flour and mix until combined.
- Chill dough briefly while chopping toffee. Break toffee into small chunks. Add most of it to the dough, reserving some for topping. Cover and chill at least 2 hours (up to 3 days).
- Preheat oven to 350°F. Line baking sheet with parchment.
- Scoop 2 Tbsp dough balls onto baking sheet, spaced apart. Bake 8–10 minutes until edges are golden and tops just set.
- Top warm cookies with reserved toffee. Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
For extra crisp edges, chill dough overnight. Cookies freeze beautifully — freeze dough balls and bake from frozen, adding 1–2 minutes.