We Were On A Break Recipe

Brown the butter

Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir frequently as the butter melts, foams, then separates. Continue stirring; the milk solids will turn golden-brown and smell nutty. Remove from heat immediately and transfer to a heatproof bowl to cool 5–8 minutes (should be warm, not hot).

Mix sugars and egg

Add 3 tablespoons packed light brown sugar and 1 tablespoon granulated sugar to the warm brown butter and whisk until mostly dissolved. Whisk in 1 large egg until smooth, then stir in 1 teaspoon vanilla extract.

Combine dry ingredients

In a separate bowl whisk together 1.5 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly distributed.

Form cookie dough

Fold the dry ingredients into the butter–egg mixture using a spatula until just combined; do not overmix. Fold in 1 cup semisweet chocolate chips. The dough will be slightly loose because of the browned butter—chill 20–30 minutes in the refrigerator to make scooping easier (optional but recommended).

Bake cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Portion dough into 10 equal balls (about 2 tablespoons each) and place 2 inches apart. Bake 10–12 minutes until edges are set and centers still slightly soft and golden. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.

Make caramel

In a medium heavy-bottomed saucepan, heat 1/2 cup granulated sugar over medium heat, stirring or swirling constantly. The sugar will melt into amber liquid—watch closely to avoid burning. As soon as it reaches a deep amber color, add 3 tablespoons unsalted butter (careful—mixture will bubble). Stir until butter is melted and combined.

Finish caramel

Remove pan from heat and slowly whisk in 1/4 cup heavy cream until smooth. Stir in 1/2 teaspoon coarse sea salt. Let caramel cool 10–15 minutes until thickened but still pourable. If caramel thickens too much, warm gently to loosen.

Assemble cookie sandwiches

When cookies are cool enough to handle, spoon about 1 tablespoon of warm (not hot) salted caramel onto the flat side of one cookie and top with a second cookie to make a sandwich. Press lightly so caramel spreads to edges. Repeat with remaining cookies.

Add espresso and sea salt

If using, brush or drizzle 1 teaspoon cold brewed espresso (or strong coffee) across the top of each sandwich for a subtle 'break' of bitterness. Sprinkle each sandwich lightly with flaky sea salt (about 1/8 teaspoon each) to enhance flavor contrast.

Allow sandwiches to rest for 10–15 minutes so caramel sets slightly before serving. Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).