Browned Butter Toffee Chocolate Chip Cookies Recipe

Introduction

These Browned Butter Toffee Chocolate Chip Cookies offer a rich, nutty flavor with a perfect balance of sweet toffee and melty chocolate. The browned butter adds a deep complexity that elevates this classic treat. They’re a must-try for any cookie lover looking for something a little special.

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
• 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 as it cooks. The butter will foam and crackle, and when the crackling quiets, continue stirring until it smells nutty and brown bits form at the bottom. Once these bits are amber, remove from heat and pour into a mixing bowl, including the brown bits for flavor.
2. Step 2: Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
3. Step 3: In a medium bowl, mix together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional espresso powder.
4. Step 4: Once the butter mixture has cooled, whisk in the eggs, egg yolk, and vanilla until combined. Gradually fold in the flour mixture using a rubber spatula. Stir in the chopped chocolate and toffee bits. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours.
5. Step 5: Remove the dough from the refrigerator and let it sit at room temperature until soft enough to scoop, about 1 hour.
6. Step 6: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper.
7. Step 7: Using a large cookie scoop, portion the dough into 3-tablespoon-sized balls and place on the prepared baking sheets. The dough may be slightly firm to scoop.
8. Step 8: If desired, freeze the scooped dough balls on a baking sheet until solid. Then transfer to an airtight container and store in the freezer for up to 6 weeks.
9. Step 9: Bake the cookies for 12 to 14 minutes, or until golden brown. When removed from the oven, quickly use a round cookie or biscuit cutter slightly larger than each cookie to gently reshape them into thick, perfectly round cookies.
10. Step 10: Sprinkle flaky sea salt over the warm cookies if you like. Let them cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
11. Step 11: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Tips & Variations

• For extra depth, use homemade toffee bits or a high-quality store brand like Heath.
• If you prefer a stronger coffee flavor, don’t skip the instant espresso powder; it enhances the chocolate taste subtly.
• Chilling the dough for up to 72 hours improves texture and flavor, but if short on time, at least refrigerate for 24 hours.
• To make these cookies gluten-free, substitute the flours with a 1:1 gluten-free baking flour blend with xanthan gum.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days for best freshness. If you’ve frozen extra dough balls, bake them directly from the freezer, adding a minute or two to the baking time. Baked cookies can also be frozen in an airtight container for up to 2 weeks; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the espresso powder?

Yes, the espresso powder is optional and mainly enhances the chocolate’s flavor. Leaving it out won’t significantly affect the cookie, but including it adds subtle depth.

Why do I need to brown the butter?

Browned butter adds a nutty, rich flavor that regular melted butter lacks. The browning process develops complex aromas and caramel notes that make these cookies special.

Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 82 reviews

These Browned Butter Toffee Chocolate Chip Cookies offer a rich, nutty flavor with a perfect balance of sweet toffee and semi-sweet chocolate. Made with browned butter for a deep, caramelized taste and finished with flaky sea salt, these cookies yield thick, chewy, and irresistibly delicious treats that are perfect for any occasion.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 25 hours 44 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Browned Butter Mixture

• 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 (at room temperature)
• 2 teaspoons vanilla extract

Add-ins and Finishing

• 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 set over medium heat, melt the butter. Swirl the pan occasionally and continue cooking until the butter foams with cracking and popping sounds. Once these sounds diminish, stir and swirl until the butter emits a nutty aroma and brown bits form at the bottom. When bits turn amber, remove from heat and pour the butter and brown bits into a mixing bowl, including the flavorful browned bits.
2. Add Sugars: Add the granulated sugar and dark brown sugar to the hot browned butter, stirring to combine. Set aside the mixture to cool to room temperature.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder until fully combined.
4. Combine Wet and Dry: To the cooled browned butter mixture, whisk in the eggs, egg yolk, and vanilla extract until thoroughly incorporated. Gradually fold in the dry ingredients using a rubber spatula. Then stir in the chopped semisweet chocolate and toffee bits evenly throughout the dough.
5. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours up to 72 hours to develop flavors and improve texture.
6. Prepare for Baking: Remove dough from refrigerator and let it sit at room temperature for about 1 hour until soft enough to scoop. Meanwhile, preheat the oven to 350ºF (177ºC) and line baking sheets with parchment paper.
7. Portion Dough: Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place them on the prepared baking sheets. Dough might be firm and slightly challenging to scoop.
8. Freeze Option: (Optional) For longer storage, freeze scooped dough balls on a baking sheet until solid, then transfer to an airtight container. Freeze for up to 6 weeks and bake from frozen when desired.
9. Bake Cookies: Bake cookies for 12 to 14 minutes or until golden brown and edges are set. Immediately after removing from the oven, use a round cookie or biscuit cutter just larger than the cookie to gently reshape them into perfectly round, thicker cookies.
10. Finish and Cool: Sprinkle flaky sea salt over the warm cookies for a flavor contrast. Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
11. Store: Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Browned butter adds a rich, caramelized flavor that distinguishes these cookies from traditional chocolate chip cookies.
• Chilling the dough for at least 24 hours intensifies the flavors and enhances cookie texture.
• The optional instant espresso powder deepens the chocolate flavor without imparting a coffee taste.
• Using both all-purpose and bread flour creates a perfect chewy texture with some structure.
• If you want to bake from frozen dough, add 1-2 minutes to the baking time for best results.
• Flaky sea salt finishing complements the sweetness and enhances the overall taste.
• Ensure eggs are at room temperature for better mixing and texture.

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