Cookies are a subject I take very seriously. They are my passion. I won’t waste your time by posting meh cookies. I’m really stoked to share this cookie recipe with you. Created by Molly Adams over at thefeedfeed.com, they are an outrageous, over the top indulgence. Make them this week for someone you love.

I’m not gonna lie, these cookies are a bit of work. Start by browning the butter. I promise, it’s worth taking the extra time and and dirtying another pot. If you have never browned butter before, here’s an excellent tutorial to guide you. You could skip this step, but why would you want to? It adds a deep, rich, nutty flavour and everyone will ask why your chocolate chip cookies are so good.

The browned butter needs to chill in the freezer for about 30 minutes, before creaming with brown and white sugar. Eggs and vanilla are added, then flour, baking soda and salt. And then, it gets exciting!

Let’s talk about chocolate. So often, friends have told me, “My cookies never taste as good as yours. I followed the recipe. What went wrong?” 90% of the time, the answer is the kind of chocolate they used. (The other 10% of the time, its the temperature of the butter – too warm). Avoid regular chocolate chips and spring for the good stuff. I have made these with chopped Lindt 70% bittersweet bars, Valrhona 64% bittersweet feves, and this week, I discovered these delicious Belgian bittersweet wafers at Bulk Barn.

Mini pretzel twists work best in this recipe. Chopped pretzels go into the dough and then after scooping the cookies, I topped each one with a whole pretzel.

Let’s chat about the toffee addition. Molly suggests making your own toffee bits to add to the cookies. It’s not a difficult process, if you have a candy thermometer. Using Skor bits is an excellent ready-made option, if homemade is not for you. No judgement! if you decide to make it, here’s a how-to video.