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If you think Bon Appétit’s brown butter and toffee chocolate chip cookies just aren’t chocolatey enough, here’s a super chocolatey spin on the recipe.

Ingredients:
2 sticks of unsalted butter
2 cups of all-purpose flour
¾ cup dutch cocoa powder (I use Droste Cocoa)
¾ tsp kosher salt
1 tsp baking soda
1 cup dark brown sugar
⅓ cup granulated sugar
2 large eggs (room temp)
2 tsp vanilla extract ( I use butter vanilla baking emulsion by Loranne oils)
3 oz toffee bits/chopped toffee candy bar ( I used Heath toffee bits)
1 cup dark chocolate melting wafers
½ cup semi-sweet baking bar, coarsely chopped
½ cup mini marshmallows
Flaky sea salt

• Brown the butter in a pan over medium heat. (takes about 5-8 minutes). Scrape into a heatproof bowl and let cool.
• Whisk flour, baking soda, salt, and cocoa powder together into a medium bowl. Set aside.
• To an electric mixer add the brown sugar, granulated sugar and cooled brown butter. Mix on medium speed until incorporated (about a minute).
• Add eggs and vanilla and then increase mixer to medium-high. Beat until mixture lightens and begins to thicken. (about a minute).
• Reduce speed (or turn off) mixer and add the dry ingredient mixture and beat to just combined.
• Remove bowl from the mixer. With a spatula or wooden spoon, mix in the toffee pieces, chocolate wafers, and mini marshmallows. Let dough sit for 30 minutes at least to solidify.
• Use a cookie scoop to place balls of dough on a parchment lined baking sheet, with lots of space between. On a regular half sheet, you’ll only get 6 per sheet if you’re using a #40 cookie scoop. Don’t flatten. Cookies will spread naturally. Sprinkle with sea salt before baking.
• Bake in a 375-degree oven on the middle rack for 10-11 minutes. Any less and the cookies will be too soft to scoop up with a spatula. Let cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. Don’t skip this step. The marshmallows need to harden or else the cookies will tear and you’ll have delicious but ugly cookies. Repeat with remaining dough.