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Best Brown Butter Toffee Chocolate Chip Cookies Recipe

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These brown butter toffee chocolate chip cookies have crispy edges, chewy centers, and crunchy pockets of toffee in every bite. The nutty depth of brown butter and the caramelized crunch of toffee bits make them unforgettable.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup toffee bits (plain, not chocolate-covered)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Cool for 10-15 minutes.
  2. Combine sugars and butter: Add 1 cup packed dark brown sugar and ½ cup granulated sugar to the cooled brown butter. Whisk vigorously until the mixture looks like wet sand and thickens slightly, about 1-2 minutes.
  3. Add eggs and vanilla: Add 2 room-temperature eggs and 2 teaspoons vanilla extract. Whisk until smooth, glossy, and well combined (like caramel sauce).
  4. Mix dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture. Mix on low speed (or fold with a rubber spatula) just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate and toffee: Add 1 ½ cups semi-sweet chocolate chips and 1 cup toffee bits. Fold gently until evenly distributed.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1-2 hours is better).
  8. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop and shape: Use a 2-tablespoon cookie scoop to portion dough. Place dough balls 2 inches apart on prepared sheets. Optionally press extra chocolate chips and toffee bits onto tops.
  10. Bake: Bake one sheet at a time for 10-12 minutes, rotating halfway through. Edges should be golden brown; centers should be soft and puffy.
  11. Salt immediately: Sprinkle a tiny pinch of flaky sea salt on each cookie as soon as they come out of the oven.
  12. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip chilling the dough—it prevents spreading and improves flavor. Brown butter can burn quickly; watch carefully and remove when it smells nutty. For best results, use room temperature eggs. Flaky sea salt on top is optional but highly recommended.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, chocolate chip cookies, toffee bits, easy cookie recipe, homemade cookies

Find it online: https://coracooks.com/best-brown-butter-toffee-chocolate-chip-cookies-recipe/