Browned Butter Toffee Chocolate Chip Cookies

Why You’ll Love Browned Butter Toffee Chocolate Chip Cookies Recipe

The magic of this recipe lies in the browned butter, which adds a deep, caramelized flavor that elevates the cookies. Paired with the crunch of toffee bits and the melt-in-your-mouth chocolate chips, these cookies create a perfect balance of sweetness and richness. They have a crispy edge and a soft, chewy center, making them irresistible. If you love indulgent cookies with a unique twist, this recipe will quickly become one of your favorites.

Ingredients

• 1 cup (227 g) unsalted butter

• 1 cup (200 g) packed brown sugar

• ½ cup (100 g) granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 ½ cups (312 g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (170 g) semi-sweet chocolate chips

• 1 cup (170 g) toffee bits (such as Heath bits)

• Flaky sea salt for sprinkling (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let it cool slightly.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy. Add the eggs and vanilla extract, and beat until fully combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

5. Add Chocolate and Toffee: Fold in the chocolate chips and toffee bits.

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps the cookies hold their shape and develop better flavor.

7. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

8. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.

9. Bake: Bake for 10–12 minutes or until the edges are golden and the centers are just set.

10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with a pinch of flaky sea salt while they’re still warm.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 15 minutes (plus chill time)

• Cook Time: 10–12 minutes

• Total Time: 45–60 minutes (including chill time)

Variations

• Different Chocolate: Swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.

• Nutty Twist: Add chopped nuts like pecans or walnuts for an extra crunch that complements the toffee.

• Caramelized Toffee: If you want an even richer toffee flavor, try using caramel bits or soft caramel squares chopped into small pieces instead of toffee bits.

• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the dough before baking for up to 3 months. Scoop dough balls onto a baking sheet, freeze them, and then transfer to a freezer-safe container. Bake directly from the freezer, adding a couple of extra minutes to the baking time.

• Reheating: Reheat cookies in a 300°F (150°C) oven for 5–7 minutes to restore their freshly-baked texture.

FAQs

Can I use regular butter instead of browned butter?

You can, but browned butter adds a unique flavor that enhances the cookies. For the best taste, I recommend using browned butter if you can.

Can I make the dough ahead of time?

Yes, you can chill the dough for up to 24 hours before baking. This allows the flavors to develop and helps the dough firm up for better cookie shape.

Can I make these cookies without toffee bits?

Yes, you can skip the toffee bits and use extra chocolate chips, or you can replace the toffee with other mix-ins, such as nuts, dried fruit, or even caramel pieces.

Do I need to chill the dough?

Chilling the dough is optional but highly recommended. It prevents the cookies from spreading too much during baking and enhances the flavor.

Can I freeze the dough?

Yes, you can freeze the dough for later use. Scoop the dough into balls, freeze them on a baking sheet, and then store them in a freezer-safe bag or container.

How do I know when the cookies are done?

The cookies should have golden edges and slightly soft centers. They will continue to firm up as they cool on the baking sheet.

Can I use salted butter instead of unsalted butter?

You can use salted butter, but you’ll need to reduce the added salt in the recipe to balance the flavor.

How long will the cookies stay fresh?

The cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature.

Can I use margarine instead of butter?

For the best flavor and texture, it’s recommended to use real butter, especially browned butter, in this recipe. Margarine may affect the taste.

How can I make the cookies chewier?

To make the cookies chewier, slightly underbake them and allow them to cool on the baking sheet before transferring to a wire rack.

Conclusion

Browned Butter Toffee Chocolate Chip Cookies are a decadent treat with the perfect combination of flavors and textures. The deep flavor of the browned butter, the sweetness of the toffee, and the melt-in-your-mouth chocolate create a cookie that’s hard to resist. Whether you’re making them for a special occasion or just because, these cookies are sure to become a favorite in your baking repertoire!

Browned Butter Toffee Chocolate Chip Cookies

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These Browned Butter Toffee Chocolate Chip Cookies take the classic chocolate chip cookie to the next level! The rich, nutty flavor of browned butter pairs perfectly with the sweet crunch of toffee bits and the gooey chocolate chips. Soft, chewy, and with a slightly crisp edge, these cookies are the ultimate indulgence for cookie lovers.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Total Time: 1 hour
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup (227 g) unsalted butter
• 1 cup (200 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ½ cups (320 g) all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon fine salt
• 1 cup (170 g) semisweet chocolate chips
• 1 cup (150 g) toffee bits (such as Heath bits)

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Instructions

• Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5 minutes). Remove from heat and set aside to cool slightly.
• Mix the wet ingredients: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and cooled browned butter until smooth and well combined. Add the eggs and vanilla extract, and beat until fluffy and light in color.
• Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Add chocolate and toffee bits: Gently fold in the chocolate chips and toffee bits.
• Chill the dough: Cover the dough and chill it in the refrigerator for at least 30 minutes (this helps the cookies hold their shape during baking).
• Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop and bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze cookie dough balls and bake directly from frozen, adding a couple of extra minutes to the baking time.
• Make it extra nutty: Add chopped walnuts or pecans for a crunchy contrast to the toffee and chocolate.