• Before you start your cookies, you'll need to make your Homemade Toffee Bits! Head on over to my recipe and whip up a batch. It takes about 10 minutes to cook and 20 to cool down, and the flavor is just unmatched. If you don't have time want to do this, you can replace the homemade toffee bits with a store bought brand.

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.
  1 cup (227g) unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Toast the Pecans

• Preheat oven to 350°F (175°C). Spread pecans on a parchment lined baking sheet, and cook for 10 minutes to toast the pecans. Don't forget to toast a few extra to press on top of the cookies!
  1 cup (100g) toasted chopped pecans

Step 3: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It'll be a bit crumbly, that's okay!
  1 cup (200g) packed brown sugar, 1 cup (200g) granulated sugar
• Add the eggs, sourdough discard, vanilla extract, and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
  1/2 cup (120g) sourdough starter discard, 1/4 teaspoon espresso powder, 2 large eggs, 2 teaspoons pure vanilla extract

Step 4: Incorporate Dry Ingredients

• In a separate bowl, sift together with a whisk the all-purpose flour, baking soda, baking powder, and salt. This is important to make sure your ingredients are evenly distributed.
  3 1/4 cups (400g) all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 5: Add Inclusions

• Fold in the toffee bits, toasted chopped pecans, and chocolate pieces, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease.  Make sure the bottom ingredients of the bowl are folded in and all of the ingredients are incorporated.
  1 cup (150g) Homemade Toffee Bits, 1 3/4 cups (250g) milk or semisweet chocolate pieces or chips

Step 6: Chill the Dough

• Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 30 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
• Chilling of this dough is key to a a perfect cookie.
• Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 30 minutes before baking as listed below.
• Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out about 1 hour and bake cookies as directed below.

Step 7: Bake the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
• Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
• While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.
• Press more pecans and pieces of chocolate into the top of the cookie while it's still warm to make them extra pretty.
• Sprinkle warm cookies with flaky sea salt if desired. Allow cookies to cool 25-30 minutes before enjoying.
  Flaky sea salt