48 Hour Chocolate Chip Cookie: Alvin Zhou recipe. Easily Made Gluten Free.

Magical Cookies: 48 Hour Brown Butter Toffee Chocolate Chip Cookies
Toffee
6 TBS unsalted butter
1 cup light brown sugar
1 tsp kosher salt
Make the toffee: Line a baking sheet with parchment paper
In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. Continue to cook, stirring constantly, until the mixture reaches 290 degrees F about 10 to 15 minutes. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. I put in refrigerator.
Brown butter
1 cup unsalted butter
4 ice cubes
Add butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns a dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. Add an ice cube to the butter and slowly let it melt. It may froth and bubble, Add the remaining 3 ice cubes and gently stir until melted.
Cookie Dough
3/4 cup granulated sugar
1 1/2 cups dark brown sugar, packed
2 tsp espresso powder
2 tsp kosher salt
1/2 tsp baking soda
2 large eggs
2 tsp vanilla extract
2 1/2 cups of all purpose flour or gluten free flour with xanthan gum
6 oz cacao chocolate, 50 - 70% cacao, chopped
flaky sea salt, for sprinkling on top I omitted
In a large bowl, combine the granulated sugar and brown sugar, espresso powder, salt, and baking soda. Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. Remove toffee from the freezer and break into chunks that will fit inside a gallon zip lock bag. Break the toffee into small pieces with a rolling pin. Fold crushed toffee and chocolate into the cookie dough until evenly distributed. Using a large ice cream scoop or a 1/2 cup measure, scoop the dough onto parchment-lined baking sheet. Wrap the baking sheet in plastic wrap. Let dough rest in the refrigerator for at least 36 to 48 hours. When ready to bake, preheat the oven to 325 degrees F. You can line cookie sheet with parchment paper but I sprayed mine with Pam. Bake cookies for 19 to 20 minutes. Immediately sprinkle cookies with flaky sea salt if desired. Let cookies cool and Enjoy!! Thanks for watching.

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