1. Add the butter to a saucepan and bring to a boil. Let cook over medium-high heat until you can see dark spots and the butter smells a bit nutty. Be careful, the butter tends to splash quite a bit at the beginning. Remove from the heat and let cool down. Chop the candy bars and set aside.

2. Add the browned butter and sugar to a large bowl and mix on high speed until light and fluffy – about 4-5 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chocolate chips and chopped Daim and fold in. Place in the fridge for about 2 hours or overnight.

3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Shape about 16-18 balls out of the dough and place them with some space in between on the baking sheet (keep remaining dough in the fridge). Bake the cookies for about 10-11 minutes until the edges are set and the cookies have some color. Take them out of the oven and let them cool down a bit on the baking sheet, then transfer them to a wire rack and let cool down completely. Repeat with the remaining dough.