Instructions:
- Safety First: Heat-Treat the Flour. Spread flour on a baking sheet and bake at 350°F (175°C) or microwave until the internal temperature reaches 165°F (74°C). Let cool completely before use.
- Optional Browning: If making the Brown Butter Toffee version, gently melt the ½ cup of butter in a saucepan, swirling until the milk solids caramelize and it smells nutty. Immediately pour into a heatproof bowl to stop cooking and allow to cool slightly.
- Cream Fats and Sugars: In a stand mixer, cream the cooled brown butter (or softened regular butter) with both the brown sugar and granulated sugar until the mixture is light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in the vanilla extract and the milk/cream until just combined. Scrape down the sides of the bowl.
- Incorporate Dry Ingredients: Gradually add the cooled, heat-treated flour and salt on low speed until just incorporated. Do not overmix.
- Chill the Master Dough: Wrap the resulting dough ball tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes to firm up the texture.
- Divide: Divide the chilled master dough evenly into three separate portions for the three variations.
- Flavour Variation 1 (Classic): Gently mix the chocolate chips into the first dough portion until evenly distributed. Enjoy immediately or chill.
- Flavour Variation 2 (Lemon): Fold the lemon zest, lemon juice, and poppy seeds thoroughly into the second dough portion.
- Flavour Variation 3 (Toffee): If browned butter was used, fold the toffee bits into the third portion (which should contain the browned butter solids). If browned butter was skipped, mix this portion with an extra tablespoon of brown sugar before adding the toffee.