These brown butter toffee chocolate chip cookies may just be the best cookie I've ever eaten! Every bite has the perfect blend of salty, chewy, and chocolatey deliciousness.
Grab a glass of milk and curl up in your favorite chair with a plate of these brown butter toffee chocolate chip cookies. I promise you will not be disappointed - nor will you be able to eat just one!
These cookies satisfy every craving with their perfect combination of flavors.
- Brown butter is rich and nutty and takes these cookies to the next level.
- Toffee bars provide a buttery crunch with a sweet coating of chocolate.
- Dark chocolate is rich but not too sweet and provides the melty gooeyness we all love.
- Flaky sea salt enhances all of the flavors and provides the perfect balance of sweet and salty.
This recipe requires chill time - but trust me, these cookies are definitely worth the wait. Chilling the dough prevents the cookies from spreading too much. I love a thicker, chewy cookie, not a thin, crispy one. Chilling also gives the ingredients time to get to know each other, which enhances all of their flavors.
This dough can be made one day and baked the next. It also freezes well, so you can have freshly baked cookies anytime the craving strikes.
You can also freeze the cookies, so this sweet indulgence is only a quick thaw away.
If you love sweet and salty confections as much as I, try Salted Chocolate Butterscotch Fudge, Salted Caramel Ice Cream, and Salted Caramel Butterscotch Cookies.
- Brown sugar brings rich molasses flavor and extra moisture which contributes to a chewy texture. Both light and dark brown sugar can be used.
- Egg yolk - adding an extra egg yolk also contributes to the chewy texture.
- Mini toffee bars - I use these mini Heath bars because they are often easier to find, but toffee baking bites can also be used.
- Dark chocolate chips - I'm a dark chocolate lover and prefer the Ghirardelli brand. Semi-sweet chips can also be used.
What is browned butter?
Brown butter is butter that is melted and simmered until the milk solids separate. The mixture turns toasty golden brown and the milk solids drop to the bottom of the pan. It has a wonderful nutty flavor that enhances baked goods, sauces, pasta, or vegetables.
See the recipe card for complete instructions and ingredient amounts.
- Brown the butter: Add the butter to a skillet. Heat over medium heat to melt the butter. Continue cooking, stirring frequently, until the butter foams up, then subsides. (Images 1 and 2)
- Keep stirring while the milk solids start to turn brown and fall to the bottom of the pan. The butter should also have a golden brown color. Remove from the heat and transfer to a heat-proof glass bowl. Cool to room temperature. (Images 3 and 4)
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together. Set aside. (Image 5)
- Chop the toffee bars. Set aside. (Image 6)
- Add the sugars to the cooled butter and blend together until light and creamy, approx. 3 minutes. (Image 7)
- Add the egg, egg yolk, and vanilla extract and mix until combined after each addition. (Image 8)
- Add the flour mixture, blending until just combined. (Image 9)
- Mix in the chocolate chips and toffee. (Image 10)
- Using a tablespoon-sized scoop, portion the dough onto a parchment-lined baking sheet. Top with extra chocolate chips. Chill for 30 minutes. (Image 11)
- Preheat the oven to 375 degrees. Transfer the dough balls to another parchment-lined sheet pan, leaving 2 inches between the cookies. Bake for 8-9 minutes until just set and lightly golden around the edges. Sprinkle the warm cookies with flaky salt, if desired. Cool on the pan for 5 minutes before transferring them to a cooling rack. (Image 12)
- Make for after-school snacks, parties, or bake sales.
- Sandwich vanilla ice cream between two cookies for the ultimate sweet treat.
- Add to a dessert board.
- Keep a stash on hand for late-night cravings.
- Be sure to cool the butter to room temperature. It should start to solidify. You can speed up this process by putting it the refrigerator.
- Don't skimp on the chill time. Chilling prevents the cookies from overspreading during baking, resulting in the perfect chewy texture.
For the best results, check out all of my tips for making, baking, and storing your next batch of cookies.
Chilling cookie dough helps prevent the cookies from spreading too much during baking. The chill time also allows the flavors to meld together and enhance. If short on time, make the cookie dough one day and bake the cookies the next.
Absolutely! I love keeping cookie dough in the freezer so a freshly baked batch is just a few minutes away! Portion the dough on a parchment-lined baking sheet and flash freeze until firm. Transfer the firm dough balls to a freezer-safe plastic bag. Freeze for up to 3 months.
To bake: thaw in the fridge and bake per the recipe instructions. To bake from frozen, allow a few extra minutes of baking time.
Yes, these cookies freeze beautifully. Bake and cool the cookies completely. Flash-freeze the cookies until firm. Transfer the cookies to a freezer-safe plastic bag and store them for up to 2 months. Thaw at room temperature and enjoy!
Skillet | Stand mixer | Measuring cups and spoons | Cookie scoop (1 TBSP) | Half sheet pan | Parchment paper
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Brown Butter Toffee Chocolate Chip Cookies
- 1 cup unsalted butter (2 sticks)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup light or dark brown sugar (lightly packed)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips (plus extra for topping)
- 20 mini toffee bars (chopped or 1 cup toffee baking bits)
- flaky sea salt (for topping)
- Add the butter to a skillet set over medium heat. Melt the butter and cook until the milk solids caramelize and the butter turns golden brown, approx. 5-8 minutes.
- Transfer the butter to a heat-proof glass bowl. Set aside to cool to room temperature or refrigerate to cool the butter faster.
- Chop the toffee bars into small pieces and set aside. Combine the flour, baking soda, baking powder, and salt in a mixing bowl and whisk together. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until light and creamy, approx. 3 minutes. Add the egg, egg yolk, and vanilla, mixing after each addition until fully incorporated.
- Add the flour mixture and mix until just combined. Stir in the toffee and chocolate chips.
- Using a 1-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Press extra chocolate chips into the dough if desired. Chill for 30 minutes. (Note 1)
- Preheat the oven to 375 degrees.
- Transfer some of the cookie dough balls to another parchment-lined baking sheet, leaving about 2 inches between cookies. Bake the cookies for 8-9 minutes until lightly brown around the edges and just set in the middle. Sprinkle with flaky sea salt. Let cool for 3-5 minutes on the baking sheet before transferring them to a cooling rack. Store in an airtight container.
- Don't skimp on the chilling time specified in a recipe. Chilling the dough chills the butter which prevents the cookies from over-spreading during baking. Chilling the dough also allows for the ingredients to meld and the flavors to enhance.
- To freeze cookie dough, portion the dough using a cookie scoop and place it on a parchment-lined baking sheet. Put the pan in the freezer to flash-freeze the dough until firm. Then, transfer the dough balls to a freezer-safe bag and store them for up to 3 months.
- To bake frozen dough: place the dough balls on a parchment-lined baking sheet and bake according to the recipe's directions, allowing an extra 1-2 minutes of baking time.
- To freeze cookies: allow the cookies to cool completely. Place on a parchment-lined sheet pan in a single layer and freeze until firm. Transfer to a freezer-safe bag or container and store in the freezer for up to 1 month. To eat, let the cookies thaw at room temperature or warm briefly in the microwave.
- For storing: to keep the cookies chewy, store a slice of bread in the container with the cookies. The moisture in the bread keeps the cookies soft. The bread will dry out and can be discarded.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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