Print

Browned Butter Toffee Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/browned-butter-toffee-chocolate-chip-cookies-recipe/