Browned Butter Toffee Chocolate Chip Cookies
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.
- 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)
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.
