Browned Butter Toffee Chocolate Chip Cookies Recipe

Introduction

These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the perfect balance of sweet toffee and semisweet chocolate chunks. They’re delightfully soft yet crisp around the edges, making them an irresistible treat for any cookie lover.

Ingredients

• 2 sticks (227 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar
• 1 cup (200 grams) lightly packed dark brown sugar
• 1 1/2 cups (190 grams) all-purpose flour
• 1 cup (127 grams) bread flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon instant espresso powder (optional)
• 2 large eggs plus 1 egg yolk (at room temperature)
• 2 teaspoons vanilla extract
• 10 ounces (283 grams) semisweet chocolate, chopped
• 1 cup homemade toffee bits or Heath brand
• Flaky sea salt (for finishing)

Instructions

1. Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally until the butter becomes foamy with cracking and popping sounds. When the crackling quiets, continue to swirl or stir until it develops a nutty aroma and brown bits form at the bottom. Once amber in color, remove from heat and pour into a mixing bowl, including the brown bits.
2. Step 2: Stir granulated sugar and brown sugar into the hot brown butter. Set aside to cool to room temperature.
3. Step 3: In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, salt, and espresso powder if using.
4. Step 4: To the cooled butter mixture, whisk in the eggs, egg yolk, and vanilla until combined. Gradually fold in the flour mixture using a rubber spatula. Stir in chopped chocolate and toffee bits. Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours, up to 72 hours.
5. Step 5: Remove dough from the refrigerator and let it sit at room temperature until slightly softened, about 1 hour.
6. Step 6: Preheat the oven to 350ºF (175ºC) and line baking sheets with parchment paper.
7. Step 7: Using a large cookie scoop, portion the dough into 3-tablespoon-sized balls and place them onto the prepared baking sheets. The dough might be a bit firm to scoop.
8. Step 8: (Optional) Freeze the portioned dough balls until just solid, then transfer to an airtight container. Store in the freezer for up to 6 weeks.
9. Step 9: Bake the cookies for 12 to 14 minutes, or until golden brown. Remove from oven and sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
10. Step 10: Store cooled cookies in an airtight container at room temperature for up to 3 days.

Tips & Variations

• For deeper flavor, don’t rush browning the butter. Keep a close eye and remove it as soon as the browned bits appear amber.
• If you don’t have bread flour, you can substitute with all-purpose flour, but bread flour helps achieve a chewier texture.
• Adding the instant espresso powder enhances the chocolate flavor without adding a coffee taste.
• Use homemade toffee bits or your favorite store-bought brand for convenience and extra crunch.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to keep them longer, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip refrigerating the dough?

Refrigerating the dough for at least 24 hours allows the flavors to meld and improves the texture, resulting in chewier cookies. Skipping this step may lead to flatter, less complex-tasting cookies.

What if I don’t have bread flour?

You can use all-purpose flour instead, though the texture may be slightly less chewy. Bread flour has more protein, which helps create the cookie’s characteristic chew.

Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 55 reviews

These Browned Butter Toffee Chocolate Chip Cookies are a decadent treat featuring rich browned butter, a delightful mix of all-purpose and bread flours for texture, and the perfect balance of sweetness from dark brown sugar and granulated sugar. Loaded with semisweet chocolate chunks and crunchy homemade toffee bits, these cookies bring together a nutty, caramelized depth of flavor finished with flaky sea salt for a sophisticated twist on the classic chocolate chip cookie.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 24 hours 44 minutes
• Yield: Approximately 24 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Sugars

• 2 sticks (227 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar
• 1 cup (200 grams) lightly packed dark brown sugar

Dry Ingredients

• 1 1/2 cups (190 grams) all-purpose flour
• 1 cup (127 grams) bread flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon instant espresso powder (optional)

Wet Ingredients

• 2 large eggs plus 1 egg yolk (room temperature)
• 2 teaspoons vanilla extract

Add-ins

• 10 ounces (283 grams) semisweet chocolate, chopped
• 1 cup homemade toffee bits or Heath brand toffee bits
• Flaky sea salt, for finishing

Instructions

1. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as the butter foams and crackles. When the sound quiets and you see brown bits forming at the bottom and the butter emits a nutty aroma, remove the pan from heat. Pour everything, including the brown bits, into a mixing bowl to capture all the flavor.
2. Add Sugars to Butter: Stir the granulated sugar and dark brown sugar into the hot browned butter until well combined. Set this mixture aside to cool to room temperature.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and optional instant espresso powder until evenly combined.
4. Add Eggs and Vanilla: Whisk the eggs, egg yolk, and vanilla extract into the cooled butter and sugar mixture until smooth.
5. Combine Flour Mixture: Gradually fold the dry flour mixture into the wet ingredients using a rubber spatula until just combined. Avoid overmixing.
6. Incorporate Chocolate and Toffee: Fold in the chopped semisweet chocolate and toffee bits evenly through the dough.
7. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and improve texture.
8. Prepare to Bake: When ready to bake, let the dough rest at room temperature until soft enough to scoop, about 1 hour. Preheat the oven to 350ºF and line baking sheets with parchment paper.
9. Portion the Dough: Using a large cookie scoop, divide the dough into 3-tablespoon-sized balls and arrange on prepared baking sheets. The dough may be a bit stiff to scoop.
10. Optional Freezing: You may freeze the dough balls on a baking sheet until solid, then transfer to an airtight container for up to 6 weeks of storage.
11. Bake the Cookies: Bake the cookies for 12 to 14 minutes or until golden brown. Immediately after removing from the oven, sprinkle flaky sea salt over the warm cookies to enhance flavor.
12. Cool and Store: Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Notes

• Using a mix of bread flour and all-purpose flour adds chewiness and structure to the cookies.
• Instant espresso powder is optional but enhances the chocolate flavor.
• Chilling the dough for at least 24 hours is essential for flavor development and improved texture.
• Flaky sea salt finishing brings a delightful contrast to the sweetness.
• Cookie dough can be frozen wrapped tightly for up to 6 weeks to bake fresh cookies anytime.
• Let cookies cool slightly before moving to wire racks to prevent breakage.

Keywords: brown butter cookies, toffee chocolate chip cookies, browned butter, chocolate chip cookies with toffee, chewy chocolate chip cookies, homemade toffee cookies