These brown butter toffee chocolate chip cookies are chewy on the inside and crispy around the edges. Every bite has the perfect blend of salty, chewy, and chocolatey deliciousness. Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for the ultimate treat.
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I love sweet and salty confections, like Salted Chocolate Butterscotch Fudge, Salted Caramel Ice Cream, Butterscotch Bars, and Salted Caramel Butterscotch Cookies.
These brown butter toffee chocolate chip cookies satisfy every craving with their perfect combination of flavors. Grab a glass of milk and curl up in your favorite chair with a plate of these cookies - you will not be disappointed!
Why This Recipe Works
- Brown butter is rich and nutty, taking 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 I love in a cookie.
- Flaky sea salt enhances the flavor and perfectly balances the sweetness.
- Freezer-friendly to satisfy those cookie cravings any time.
Ingredient Notes
- Unsalted butter - I always use unsalted butter to control the amount of salt in a recipe. If you use salted butter, omit the added salt in the recipe.
- Brown sugar brings rich molasses flavor and extra moisture, creating a chewy texture. Both light and dark brown sugar can be used. Dark brown sugar contains more molasses, giving a deeper flavor than light brown sugar.
- Eggs - You will need one egg and one egg yolk. The extra egg yolk contributes to the chewy texture.
- Toffee candy bars or toffee baking bites (found in the baking aisle) can be used.
- Dark chocolate chips - I'm a dark chocolate lover and prefer the Ghirardelli brand. Semi-sweet chips can also be used.
See the recipe card for complete instructions and ingredient amounts.
What is Brown Butter?
Butter is melted and simmered until the milk solids separate and drop to the bottom of the pan. The butter turns toasty golden brown and has a wonderful nutty flavor that enhances baked goods, sauces, pasta, or vegetables.
How to Make Brown Butter Toffee Chocolate Chip Cookies
Step 1: Add the butter to a skillet. Heat it over medium heat to melt the butter.
Step 2: Continue cooking, stirring frequently, until the butter foams up and then subsides.
Step 3: Keep stirring it while the milk solids turn brown and fall to the bottom of the pan. The butter should also be golden brown.
Step 4: Remove it from the heat and transfer it to a heat-proof glass bowl. Cool to room temperature.
Step 5: Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Whisk together and set aside.
Step 6: Chop the toffee bars and set aside.
Step 7: Add the sugars to the cooled butter and blend until light and creamy, about three minutes.
Step 8: Add the egg, egg yolk, and vanilla extract and mix until combined.
Step 9: Add the flour mixture, blending until just combined.
Step 10: Mix in the chocolate chips and toffee.
Step 11: Portion the dough into balls using a one-tablespoon cookie scoop. Place the dough balls on a parchment-lined baking sheet. Top with extra chocolate chips. Chill for 30 minutes.
Step 12: Preheat the oven to 375℉. 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.
Expert Tips
- Be sure to cool the brown butter to room temperature. It should start to solidify. You can speed up this process by putting it in the refrigerator.
- 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, enhancing all 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.
- These cookies freeze well, so this sweet indulgence is only a quick thaw away.
Brown Butter Toffee Chocolate Chip Cookies FAQs
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 and freeze them for up to 3 months. Then, thaw the dough 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 two months. Thaw at room temperature and enjoy!
More Cookie Recipes You Will Love
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📖 Recipe Card
Brown Butter Toffee Chocolate Chip Cookies
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Ingredients
- 1 cup unsalted butter (2 sticks)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- ½ cup granulated sugar
- 1 cup light or dark brown sugar (lightly packed)
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 20 mini toffee bars (chopped or 1 cup toffee baking bits)
- 1 cup dark chocolate chips (plus extra for topping)
- flaked sea salt (for topping)
Instructions
- 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, about 5-8 minutes.1 cup unsalted butter
- Transfer the butter to a heat-proof glass bowl. Set aside to cool to room temperature or refrigerate to cool the butter faster.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl and whisk together. Set aside.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon Kosher salt
- Combine the cooled butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix until light and creamy, about 3 minutes. Add the egg, egg yolk, and vanilla, mixing after each addition until fully incorporated.½ cup granulated sugar, 1 cup light or dark brown sugar, 1 large egg, 1 egg yolk, 2 teaspoons pure vanilla extract
- Add the flour mixture and mix until just combined. Stir in the toffee and chocolate chips.1 cup dark chocolate chips, 20 mini toffee bars
- 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. See notes.
- Preheat the oven to 375℉.
- 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.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
When I crave chocolate chip cookies, these are my go-to. The brown butter and toffee add an indulgent flavor that can't be beaten.