Prince Charming and I both love coconut and chocolate so the moment I came across this recipe on  Two Peas & Their Pod I knew it belonged on my must bake list (that makes me sound much more organized than I am; mostly I just keep multiple browser tabs open on my computer for online recipes and I tuck scraps of paper in my cook books).  This also happens to be one of those recipes that inspired me to make a few changes and develop my own version.

The toffee in the cookies immediately made me think of browned butter. I think the nutty sweet flavor of browned butter is a perfect complement to toffee, or maybe toffee is the perfect complement to browned butter, either way it just works. Being too impatient to wait for the browned butter to cool and solidify led me to a slight adaptation to the preparation technique – instead of creaming the butter and sugar I began by beating the sugar and eggs until pale and creamy then slowly drizzled in the browned butter while continuing to beat the mixture.  The result was a slightly loose dough, loose enough that I was afraid it would spread too much if I baked it immediately.  This was easily remedied by resting the dough in the refrigerator over night.

I like a bit of saltiness in my cookies I increased the salt from 1/8 to 1/4 teaspoon. The original recipe didn’t specify the cocoa percentage for the chocolate chips, but the crushed Heath already brought milk chocolate to the mix and I really love dark chocolate with coconut so I went with bittersweet (72%) chocolate chips.

Trust me when I tell you that you really need to try these cookies.  The texture was perfect (as long as perfect means crisp edges and chewy centers, which it does for me) and the flavor was down right addictive, I’m glad I made these small enough that two (or three, maybe four) didn’t make me feel too guilty.