This is a recipe from the Cooks Illustrated. The main difference is in the handling of butter and sugar where the butter is browned first for a nutty flavor and the sugar is mixed and rested in the butter repeatedly until the texture becomes toffee like. It actually didn't take that much more work but the flavor and texture of the resulting cookies were superb! There was definitely a good toffee flavor and the large cookies were chewy and attractive. Everyone loved them.
I actually baked two batches of cookies, one on a light color baking pan and one on a double layer cookie sheet. The cookies from the baking pan were clearly more attractive. The edges were nicely browned and the cookies were thick and chewy. The cookies from the double layer cookie sheet came out paler and thinner. They were still chewy but much less attractive. It does matter using the right pans!
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