Bourbon Toffee Cookies with Brown Butter

Instructions:

1. Combine 100g sugar and 42g butter in a heavy saucepan over medium heat. Stir constantly until melted and bubbling.
2. Stir in 1 tbsp bourbon and cook until the mixture reaches 300°F (149°C) and turns amber.
3. Pour the toffee onto parchment paper, sprinkle with 1.5g sea salt, cool completely, and shatter into shards.
4. Melt 170g butter in a pan over medium heat, whisking until browned and smelling nutty. Remove from heat and cool for 5 minutes.
5. Whisk the browned butter with 150g brown sugar and 50g granulated sugar until smooth.
6. Beat in the egg, vanilla extract, and 1 tbsp bourbon until creamy.
7. Fold in flour, baking soda, and salt until just combined.
8. Stir in the toffee shards, chopped pecans, and dark chocolate chunks.
9. Scoop 2 tbsp of dough per cookie onto a lined baking sheet and refrigerate for 2 hours.
10. Preheat oven to 350°F (175°C) and bake for 10–12 minutes until edges are deep mahogany.