Go Back
Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Cookies

These browned butter toffee chocolate chip cookies offer a soft, chewy texture with a rich, nutty flavor and a perfect balance of sweet toffee bits and semisweet chocolate chunks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time (minutes) 1 day
Total Time 1 day 35 minutes
Course cookie, Dessert
Cuisine American
Servings 25 people
Calories 250 kcal

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.