Make the cracker toffee

1. Heat the oven to 400°F (about 200°C). Line a 9×9-inch pan with parchment and lay the saltines in a single layer.

2. In a small saucepan, melt together the 6 tbsp salted butter and 6 tbsp brown sugar over medium heat. Bring the mixture to a vigorous simmer; once it reaches a boil, leave it to bubble uninterrupted for 2½ minutes.

3. Pour the hot caramel evenly over the arranged saltines. Transfer the pan to the oven and bake for 6 minutes so the sugar fully caramelizes.

4. Remove the pan from the oven and immediately scatter the 3/4 cup chocolate chips across the top. Let them sit for about 5 minutes so they soften, then spread the chocolate into an even layer. Cool the tray completely, then freeze until the toffee is firm (this makes chopping much easier).

Prepare the cookie dough

5. While the toffee cools, brown 1 cup (222 g) salted butter: melt it in a saucepan over low heat, swirling and stirring until the butter turns a golden-tan color and smells nutty. Remove from heat and let it cool slightly.

6. Preheat the oven to 350°F (180°C).

7. In a mixing bowl, combine the cooled browned butter with 1 cup (246 g) brown sugar and 1/2 cup (115 g) granulated sugar. Beat for about 1 minute until the sugars are incorporated.

8. Add the 2 eggs and 1 tsp vanilla, mixing until the mixture is smooth and no longer grainy.

9. Stir in 2 1/4 cups (342 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Mix just until a soft, pliable dough forms.

Assemble and bake

10. Retrieve the frozen toffee and chop it into small, bite-sized pieces.

11. Fold the chopped toffee gently into the cookie dough so the toffee is evenly distributed.

12. Using ~3-tablespoon portions, drop scoops of dough onto parchment- or silicone-lined baking sheets. Lightly press and finish each mound with a pinch of flaky sea salt.

13. Let the scooped dough sit at room temperature for 10 minutes before baking — this helps them spread properly.

14. Bake at 350°F (180°C) for 9–11 minutes, until the cookies have spread and the glossy sheen disappears but the centers still look slightly soft.

15. Cool the cookies on the baking sheet before transferring to a rack. Enjoy!