The Cookie | My Utlimate Cookie Recipe - Make With Mara (2024)

The Cookie is the ultimate cookie! It's packed with chunks of dark chocolate, bits of homemade maple toffee, nutty brown butter, and flaky sea salt. This is my favorite cookie....Ever! Soon it will be yours too.

Updated November 2020 with process photos, ingredient photos and more information. Updated April 2022 with ingredient notes and more information.

The Cookie is made up of a few of my favorite things - brown butter, dark chocolate chunks, toffee bits, and flaky sea salt. Make it oversized, gooey, and chewy and we are set. This is ONE. BIG. COOKIE. almost 8 ounces. It's about the size of your hand! Eating a whole cookie MIGHT give you a tummy ache but we're up for the challenge. The cookie is unbelievably indulgent. The outsize exterior is super chewy with the inside being soft and doughy.

Not enough time to make the Cookie but looking for a seriously delicious dessert recipes? Here's my go-to Fudgy Brown Butter Brownies. This recipe using 24 ounces of chocolate and its all worth it.

Why You'll Love this Recipe

• A texture lover's dream (soft, chewy, doughy, and delicious)
• Thick cookie with big chunks of dark chocolate
• The perfect combination of chocolate, toffee and sea salt
• Massive cookies! 8 ounces of deliciousness
• The best cookies (I've ever had!)

Ingredients

Ingredient Notes

• Flour: I use a mixture of all-purpose flour and cake flour for the dough. Cake flour makes delicate cookies with a soft texture and fluffy center almost cake-like. All-purpose flour gives the structure we need in our cookie while making its the perfect balance between chewy and soft. This is due to the protein level in all-purpose flour aka the all-purpose flour has more gluten.
• Sugar: I use dark brown and granulated sugar to give us just the right amount of sweetness and chewiness.I like dark brown sugar for its robust taste and it also reacts with the baking soda.
• Cornstarch: helps to make our cookiesthicker, and it also makes them chewy
• Baking Soda: it's our only leavening agent in these cookies. It reacts with the acidic molasses in the dark brown sugar. Which can result in a higher rise than using a light brown sugar.
• Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste.
• Butter: turns into our nutty brown butter. I like using unsalted so I can control how much salt I add to the cookies. The brown butter gives a delicious nutty flavor. Brown Butter is butter cooked past the melting point resulting in the milk solids in the butter to brown, which creates a wonderful nutty aroma. It's easy to do it just requires time and patience.
• Eggs: Whole eggs and egg yolks bind the cookie dough, add moisture, and adds richness.
• Salt: I use kosher salt in the dough and then top with flaky sea salt.
• Maple Toffee Bits: our homemade toffee gives sweetness and caramel flavor
• Dark Chocolate Chunks: gives the cookies a bitter bite which completes the sweetness of the cookies

Step-by-Step Instructions

The process for this cookie can be time-consuming but the end product is so worth it. We're making our own brown butter and Maple Butter Toffee which gives toasty, nutty, buttery caramel flavor. I used this Maple Pecan Butter Toffee recipe but made them without the pecans and then broke them into tiny bits. This recipe will you 4 cups but you only need roughly 2 cups. You could use storebought toffee bits as well but there's something special about making a cookie from scratch.

We're also refrigerating at least twice or freezing overnight. Chilling dough slows the spread because the fat inside solidifies. It does also dry out. That might sound like a bad thing but its the exact opposite. As the dough chills, the flavor becomes more concentrated.

1. Whisk together both flours, salt, cornstarch, and baking soda in a medium-sized bowl.
2. In a stand mixer with the whisk attachment, combine both sugars and brown butter on medium speed. Scrap the bowl as needed with a silicone spatula.

3. At low-medium speed, add eggs and egg yolks, one at a time until each is incorporated. Then, add in vanilla extract. Scrap the bowl as needed with a silicone spatula.
4. Switch to the paddle attachment and mix in all dry ingredients.

5. Remove mixing bowl and by hand, combine chocolate chunks and toffee using a rubber spatula.
6. Cover bowl and cookie dough with plastic wrap and let rest in the fridge for at least 45 minutes.

7. Using an ice cream scoop, scoop out dough on top of each other. I used a food scale to accurately measure each dough ball to 8oz.
8. Wrap cookie dough balls with plastic wrap and freeze for at least an hour preferable overnight.

9. Place a silicone mat on a standard baking sheet and place 2-3 cookies on. Bake in a 425°F oven for 14-17 minutes until edges are medium brown and the top is lightly brown.
10. Sprinkle generously with flaky sea salt. Cool to room temperature and enjoy.

Expert Tips

• Toffee, Homemade or store-bought? I love the taste of homemade toffee! Also, I think it makes these cookies extra impressive saying you made with your own toffee. But, in a pinch you can use store bought toffee. I usually find toffee bits in the baking aisle by the chocolate chips.
• Let it cool! Do not move the cookies from the baking sheet until completely cooled. These cookies will continue to spread even when cooling. Also, the cookie taste best went cool instead of hot or warm. It gives time for the toffee to re-harden and you can really taste it in the cookie.
• Patience is key! A lot of time goes into these cookies. But, they are so worth it. I've made these cookies multiple times and I have been told that they are the best cookies ever.
• Doughy & delicious! These cookies are under-baked and a little gooey in the middle. That's personally how I like them and it makes the cookies super indulgent. If you are wanting the cookies to be more baked and less doughy or if you are worried about eating doughy cookies, I suggest baking them at 400 degrees F for a few extra minutes.
• Measure with a digital scale (like this one)! This recipe is done by weight. It's easy to overpack your measuring cups and for a recipe that has so much detail and timing put into it, I want the most accurate recipe possible hence why it's in weight.

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