Ingredients
Method
- Make the toffee: Preheat oven to 425°F (220°C). Line a 9×13-inch baking dish with parchment paper. Arrange saltines in a single layer.
- In a saucepan over medium-high heat, melt the butter and brown sugar. Bring to a boil, reduce to medium, and continue boiling 4–5 minutes without stirring.
- Remove from heat, pour evenly over the crackers, and spread to coat. Bake 4–5 minutes until bubbling.
- Remove from oven, sprinkle with chocolate chips, let melt, then spread into a smooth layer. Add sea salt if desired. Transfer to freezer while preparing the cookie dough.
- Brown the butter: In a saucepan, cook the butter over medium heat, stirring constantly, until it foams and the milk solids turn golden brown (about 5 minutes). Remove from heat and cool 10 minutes.
- Make the dough: Whisk flour and baking soda together. Add brown sugar and granulated sugar to the browned butter and whisk. Add eggs and vanilla and mix until smooth. Combine with dry ingredients and stir until a dough forms.
- Freeze dough for a few minutes. Remove toffee from freezer and chop into small pieces. Add most of the toffee to the dough, saving some for topping. Cover and chill at least 2 hours.
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 2-tablespoon dough balls and place spaced apart. Bake 8–10 minutes until edges are golden and tops are just set.
- Top warm cookies with reserved toffee bits. Cool on the sheet 5 minutes, then transfer to a wire rack.
Notes
Chilling the dough prevents spreading and gives the best chewy texture. For extra crunch, add chopped pecans or drizzle with melted chocolate after baking.