Browned Butter Toffee Chocolate Chip Cookies Recipe
These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with sweet toffee bits and classic chocolate chips for an irresistible cookie treat. The dough is chilled for enhanced texture and flavor, then baked until the edges are lightly browned, optionally finished with a sprinkle of sea salt for a perfect sweet-salty balance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
Sugars
- ½ cup granulated sugar
- 1 cup packed brown sugar
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Add-ins
- 1½ cups chocolate chips
- 1 cup toffee bits
Optional
- Sea salt for sprinkling
Instructions
- Brown the Butter: In a medium pan over medium-high heat, melt the butter. Stir every minute or so as it bubbles and pops. Continue stirring until brown bits form at the bottom, indicating the butter has browned. Remove from heat and immediately transfer to a metal or glass mixing bowl to cool slightly.
- Add Sugars and Cool: Stir the granulated sugar and brown sugar into the hot browned butter until combined. Set aside and allow the mixture to cool to room temperature before proceeding.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
- Combine Wet Ingredients: Add the eggs and vanilla extract to the cooled browned butter mixture. Whisk thoroughly until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Slowly stir the flour mixture into the wet ingredients until just combined, being careful not to overmix to maintain cookie tenderness.
- Add Chocolate Chips and Toffee: Gently fold in the chocolate chips and toffee bits ensuring even distribution throughout the dough.
- Chill the Dough: Scoop the dough into two-inch balls and place them in an airtight container. Refrigerate for at least 1 to 2 hours or preferably overnight to develop flavor and improve texture.
- Prepare for Baking: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Bake the Cookies: Arrange the chilled dough balls on the prepared baking sheets, spacing them adequately. Bake for 10 to 13 minutes until the edges begin to turn a light golden brown.
- Finish with Sea Salt: Remove cookies from the oven and, while still warm, sprinkle a small amount of sea salt on top if desired to enhance flavor. Let cookies cool on the baking sheet briefly before transferring to a wire rack.
Notes
- Chilling the dough is key to preventing excess spreading and developing deeper flavors from the browned butter.
- If you don’t have toffee bits, chopped Heath bars or similar toffee candy can be used as a substitute.
- For a nuttier flavor, you can add toasted chopped pecans or walnuts to the mix.
- Sea salt on top is optional but really elevates the sweet and buttery elements of the cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze the dough balls for future baking.
Keywords: brown butter cookies, toffee chocolate chip cookies, browned butter desserts, chocolate chip cookies with toffee, chewy cookies recipe, homemade cookies
