Chocolate And Toffee Stuffed Brown Butter Cookies

• 1/2 cups Unsalted Butter
• 1-1/3 cup Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Brown Sugar
• 1/4 cups Sugar
• 1 whole Egg
• 1 whole Egg Yolk
• 1 teaspoon Vanilla Extract
• 4 ounces, weight Bar Of Semi-Sweet Baking Chocolate, Chopped
• 10 whole To 12 Whole Miniature-sized Heath Candy Bars, Cut Into Quarters

1. Preheat oven to 325F. Line a baking sheet with a silicone mat or parchment paper.
2. Heat the butter in a saucepan over low heat. Stir butter until it melts and continue to stir until brown bits appear in the bottom of the saucepan. Immediately remove from the pan from the heat and allow butter to cool to room temperature.
3. Sift together flour, baking soda and salt in a small bowl. Set aside.
4. Add butter to a large bowl with the sugars and whisk until the sugars have dissolved. Add in the egg, egg yolk and vanilla extract and combine. Add in the dry ingredients about 1 cup at a time and combine completely after each addition. Fold in the chopped or shaved baking chocolate.
5. Form dough into balls and make a well in the center of each ball. Fill the well with 1 or 2 pieces of Heath candy bar. Roll dough back into a ball making sure to cover the Heath candy pieces. Add more dough if necessary.
6. Place on a baking sheet and place in oven for 8 - 10 minutes. Let cool slightly on the baking sheet and then transfer to a wire rack to cool completely.
7. Adapted from How Sweet Eats.

butter, flour, baking soda, ubc, brown sugar, ubc, egg, egg, vanilla, chocolate, quarters

Taken from tastykitchen.com/recipes/desserts/chocolate-and-toffee-stuffed-brown-butter-cookies/ (may not work)