Yield

8 large bakery-style cookies

Prep Time

20 minutes + 1–2 hours chilling

Bake Time

12–14 minutes

Cookie Dough Ingredients

Wet Ingredients

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¾ cup (170g) unsalted butter

1 cup (200g) dark brown sugar, packed

¼ cup (50g) granulated sugar

1 large egg

1 large egg yolk

1 tbsp milk

2 tsp vanilla extract

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Dry Ingredients

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2 cups (250g) all-purpose flour

1 tsp cornstarch

¾ tsp baking soda

¾ tsp kosher salt

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Mix-ins

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2 blonde candy bars, chopped into chunks

¾ cup dark chocolate chunks

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Finish

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Flaky sea salt

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Instructions

1. Brown the Butter

In a saucepan over medium heat, melt the butter and cook until it foams and develops golden brown bits and a nutty aroma (about 4–5 minutes).

Pour into a mixing bowl and cool for 10–15 minutes.

2. Mix the Wet Ingredients

Whisk together the browned butter, brown sugar, and granulated sugar until glossy and smooth.

Add the egg, egg yolk, milk, and vanilla.

Whisk until thick and fully combined.

3. Combine the Dry Ingredients

In another bowl whisk together the flour, cornstarch, baking soda, and kosher salt.

4. Make the Dough

Fold the dry ingredients into the wet mixture until just combined.

Fold in the chopped blonde candy bars and dark chocolate chunks.

5. Chill the Dough

Cover and refrigerate for at least 1 hour (2 hours preferred).

Chilling helps create thicker cookies and better flavor.

6. Form the Cookies

Scoop about ½ cup dough (roughly 100g) per cookie.

Roll into tall dough balls rather than flattening.

Optional: Press extra candy bar pieces into the tops.

7. Bake

Preheat oven to 375°F (190°C).

Bake for 12–14 minutes, until edges are golden but centers remain soft.

Immediately sprinkle with flaky sea salt.

8. Cool

Let cookies rest on the pan for 10 minutes before transferring to a rack.Suggestions & Variations

Suggestions & Variations

Molten Center Version

Wrap cookie dough around a full square of blonde candy bar before baking for a gooey center.

Sweet & Salty Upgrade

Add ½ cup chopped pretzels for crunch and balance.

Nutty Bakery Version

Add ¾ cup macadamia nuts or toasted pecans.

Extra Gooey Finish

Press a small piece of blonde candy bar into the center of hot cookies right after baking.

Caramel Drizzle

Drizzle cooled cookies with melted soft caramel and a splash of cream.

Freezing Dough

Dough balls freeze well. Bake from frozen at 375°F for 14–16 minutes.