Browned Butter Toffee Chocolate Chip Cookies are an irresistible treat that offer an incredible depth of flavor with their nutty browned butter base. Each bite combines the perfect balance of soft, chewy, and gooey textures, complemented by chunks of rich semisweet chocolate and crunchy toffee bits.
This recipe is perfect for anyone looking to elevate classic chocolate chip cookies with a gourmet twist. The thoughtful chilling time allows the flavors to develop fully, resulting in the most decadent cookies you’ll ever taste.
- Nutty browned butter adds complex, rich flavors to every bite.
- The combination of semisweet chocolate and toffee bits creates irresistible contrast and texture.
- Soft yet chewy with a slight crisp at the edges, satisfying multiple cookie cravings.
- Chilling the dough enhances flavor development and improves cookie texture.
Ingredients
- Unsalted butter: 2 sticks (227 grams) browned to bring a nutty, caramelized flavor that enriches the cookie base.
- Granulated sugar: 1/2 cup (100 grams) adds sweetness and helps create a crisp texture on the edges.
- Dark brown sugar: 1 cup (200 grams) lightly packed, adds moisture and a deep molasses flavor for chewiness.
- All-purpose flour: 1 1/2 cups (190 grams) provides the structure needed for the cookie dough.
- Bread flour: 1 cup (127 grams) contains more protein, aiding chewiness and giving a sturdier texture.
- Baking soda: 1 teaspoon for leavening, helps cookies rise just enough for a tender crumb.
- Baking powder: 1/2 teaspoon balances leavening for proper spread and texture.
- Fine sea salt: 1 teaspoon enhances all flavors and balances sweetness in the dough.
- Instant espresso powder: 1 teaspoon optional, intensifies chocolate flavor without adding a coffee taste.
- Large eggs plus 1 egg yolk: 2 eggs and 1 yolk, at room temperature to provide richness and help bind ingredients.
- Vanilla extract: 2 teaspoons adds depth and warmth to the overall flavor profile.
- Semisweet chocolate: 10 ounces (283 grams), chopped to distribute rich chocolate pieces throughout each cookie.
- Toffee bits: 1 cup, either homemade or Heath brand for crunchy pockets of buttery sweetness.
- Flaky sea salt: For finishing, sprinkled on top to provide a gourmet touch and flavor contrast.
Instructions
- Brown the butter
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In a medium stainless steel sauté pan over medium heat, melt the butter and swirl occasionally to ensure even cooking. Listen for crackling sounds and watch for amber brown bits forming at the bottom. This process develops rich, nutty flavors essential for complex cookie taste. Once browned, transfer butter and browned bits into a mixing bowl to capture all the flavor.
- Combine sugars with browned butter
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Immediately add granulated sugar and dark brown sugar to the hot browned butter, stirring to dissolve and combine. This step helps ensure the sugars incorporate fully into the butter, creating a smooth, flavorful base. Set aside to cool to room temperature to avoid cooking the eggs in the next step.
- Mix dry ingredients
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In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder. Combining these ingredients evenly ensures consistent leavening, saltiness, and flavor throughout the dough.
- Incorporate eggs and vanilla
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Once the butter mixture has cooled, whisk in the two large eggs plus one egg yolk and the vanilla extract until fully combined. This liquid mixture binds the dough and adds richness while ensuring moisture and tenderness in the cookie.
- Combine wet and dry ingredients
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Gradually fold the flour mixture into the wet ingredients using a rubber spatula. Mixing gently prevents over-developing gluten, keeping cookies tender. Stir until just combined for the perfect cookie texture.
- Add chocolate chunks and toffee bits
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Gently fold in the chopped semisweet chocolate and toffee bits, distributing them evenly throughout the dough. These mix-ins add bursts of sweetness, chewiness, and crunchy texture contrasted against the soft cookie.
- Chill the dough
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Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. Chilling allows flavors to meld and helps control the spread while baking, resulting in thicker, more flavorful cookies.
- Preheat oven and prepare baking sheets
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Allow the dough to sit at room temperature for about 1 hour to soften slightly for easy scooping. Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion and freeze dough if desired
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Scoop dough into 3-tablespoon sized balls using a large cookie scoop and place onto prepared baking sheets. Dough may be sticky or firm, so chilling helps. For future baking, freeze dough balls solid, store in airtight containers up to 6 weeks for convenience.
- Bake and finish cookies
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Bake cookies for 12 to 14 minutes, until edges are lightly golden but centers remain soft. Immediately sprinkle flaky sea salt on top to enhance depth and balance sweetness. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
- Browned butter adds deep nutty flavors that elevate the cookie beyond standard chocolate chip varieties.
- Chilling dough is essential for flavor development and ideal cookie texture.
- Using a mix of all-purpose and bread flour increases chewiness and structure.
- Sprinkling flaky sea salt on warm cookies creates a delightful sweet-salty finish.
Storage Tips
Store baked cookies in an airtight container at room temperature for up to 3 days to maintain softness. Cookie dough can be frozen for up to 6 weeks; bake directly from frozen, adding a minute or two to baking time.
Serving Suggestions
Serve with a cold glass of milk or a warm cup of coffee for the ultimate indulgence. These cookies also pair wonderfully with vanilla ice cream for a decadent dessert treat.
- Use a stainless steel pan to brown butter evenly without burning.
- Don’t skip chilling the dough; it optimizes flavor and manages spread during baking.
- Room temperature eggs incorporate better and contribute to cookie texture.
- Adjust baking time slightly based on your oven; watch for golden edges but soft centers.
FAQs
- Can I skip browning the butter?
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Browning the butter is key for the nutty, caramelized flavor. Skipping it will produce more standard cookies without the rich depth this recipe offers.
- How long can I refrigerate the dough?
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The dough should be chilled at least 24 hours but no more than 72 hours for best results. More than that risks changing dough quality.
- What if I don’t have bread flour?
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You can substitute with all-purpose flour, but the cookies may be less chewy and slightly softer.
- Can I use regular chocolate chips instead of chunks?
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Yes, although chunks give bigger pockets of melted chocolate that enhance texture and flavor.
- Is the espresso powder taste strong?
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No, it’s subtle and only enhances the chocolate flavor without adding a coffee taste.
- How do I freeze cookie dough?
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Scoop dough into balls, freeze solid on a baking sheet, then transfer to an airtight container. Bake directly from frozen, adding extra baking time.
- Can I make smaller cookies?
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Yes, adjust baking time accordingly to avoid overbaking; smaller cookies bake faster and crisp more.
Browned Butter Toffee Cookies
Equipment
- 1 medium stainless steel sauté pan for browning the butter
- 1 mixing bowl
- 1 medium bowl
- 1 rubber spatula
- 1 large cookie scoop 3-tablespoon size
- 2 baking sheets lined with parchment paper
Ingredients
- 2 sticks 1 cup, 227 grams unsalted butter
- 1/2 cup 100 grams granulated sugar
- 1 cup 200 grams lightly packed dark brown sugar
- 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
- 2 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 10 ounces 283 grams semisweet chocolate, chopped
- 1 cup homemade toffee bits or Heath brand toffee bits
- Flaky sea salt for finishing
Instructions
- Melt the butter in a medium stainless steel sauté pan over medium heat, swirling occasionally.
- Continue cooking until the butter becomes foamy with crackling sounds, then swirl or stir until it smells nutty and brown bits form.
- Remove from heat and pour the browned butter, including the brown bits, into a mixing bowl.
- Stir in the granulated sugar and dark brown sugar into the hot butter mixture and set aside to cool to room temperature.
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, salt, and espresso powder if using.
- Whisk eggs, yolk, and vanilla into the cooled butter mixture until combined.
- Gradually fold the flour mixture into the butter mixture using a rubber spatula.
- Stir in the chopped semisweet chocolate and toffee bits.
- Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours.
- Remove the dough from the refrigerator and let it soften at room temperature for about 1 hour to make scooping easier.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Portion the dough into 3-tablespoon balls using a large cookie scoop and place on prepared baking sheets.
- Optionally, freeze dough balls solid on a baking sheet, then store frozen in an airtight container for up to 6 weeks.
- Bake cookies for 12 to 14 minutes until golden brown.
- Remove cookies from oven and immediately sprinkle with flaky sea salt, if desired.
- Let cookies cool on the tray for 2 minutes before transferring to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Chilling dough enhances flavor and texture.
- Use a large cookie scoop for consistent sizes.
- Store dough balls frozen up to 6 weeks for fresh baking.
- Flaky sea salt on top adds a gourmet touch.
