These brown Butter Toffee Chocolate Chip Cookies are soft, chewy, and so delicious! A brown sugar cookie loaded with chocolate chips and toffee. I can guarantee you and everyone else will be wanting more!
I love finding new cookie recipes, and this has to be one of my favorite ones yet. These brown butter toffee chocolate chip cookies have the perfect texture and taste even better when dipped in milk. The soft and gooey inside mixed with the crunch of toffee bits makes a great combination. The first time I made these cookies I was shocked by how well they turned out and they definitely did not last long in my house. Once you try these cookies it will be hard to stop eating them!
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Contents
What is Brown Butter?
Brown butter is the process of melting butter until it carmelizes. All you do is melt butter in a pot over the stove for a couple of minutes, continuously stirring. You will start to smell a nutty aroma and see the butter turning brown.
Equipment Needed
- Oven
- Baking sheet
- Small pot
- Large bowl (2)
- Whisk
- Rubber spatula
- Parchment paper or baking mats
- Baking trays
- Large cookie scooper or ice cream scooper
- Wire rack
Ingredients
- Butter (sliced)– I use unsalted butter for this recipe, but you can use salted butter too. Just make sure it is sliced into 1 tablespoon-sized pieces.
- Brown sugar (packed)– I prefer using dark brown sugar as it will result in a richer flavor.
- Granulated sugar– Mixing granulated sugar with brown sugar will give this cookie a soft inside and crunchy outside. Yum!
- Vanilla extract– I use pure vanilla extract made with Madagascar vanilla bean. I know it can be more spendy, but I highly recommend using pure vanilla extract as opposed to imitation vanilla.
- Egg– Use 2 large eggs at room temperature.
- Flour– All-purpose flour works well for this recipe. It is best to use a kitchen scale to measure the flour correctly.
- Baking soda– The rising agent for these cookies. Adding baking soda will give the cookies some height.
- Salt– Adding a little bit of salt into the dough and on top will give it the salty and sweet flavor that we love!
- Semi-sweet chocolate chips– I like using milk chocolate semi-sweet chocolate chips for this recipe, but dark chocolate would be tasty too.
- Toffee bits– I use Heath Bar Bits O’Brickle English Toffee. These add the crunch to each cookie and remind me of a Butterfinger. Yum!
How to Make Brown Butter Toffee Chocolate Chip Cookies
**Note: This recipe requires chill time!
- Brown the butter:Â Place 1 cup of sliced butter into a pot and melt over medium heat whisking constantly. Whisk for about 5-8 minutes until the butter starts to form brown specks at the bottom of the pan. The butter will start to smell nutty as well. When the butter is browned, remove the pot from the heat and pour it into a large bowl. Cool for 5 minutes.
- Add 1 cup of packed dark brown sugar and 1/2 cup of granulated sugar to the large bowl with the browned butter. Whisk until combined. Add 2 eggs and 1 and 1/2 teaspoons of pure vanilla extract. Whisk until combined.
- In a separate large bowl, whisk together 2 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add to the browned butter mixture.
- Fold in 1 and 1/4 cups of semi-sweet chocolate chips and 1 cup of toffee bits. The dough will be thick and greasy. Cover and chill the cookie dough for at least 2 hours or up to 3 days before baking.
- When you are ready to bake, remove the cookies from the fridge and preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a large cookie scooper or ice cream scooper, scoop about 1 and 1/2 tablespoons of dough into a ball. Arrange the cookie dough balls 2-3 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes or until the edges are slightly browned. Remove from the oven and let the cookies rest for 5 minutes before transferring them to a wire rack to fully cool. Enjoy!
Tips
- Flour-Â I cannot stress enough how important it is to measure your flour correctly! I always weigh my flour with a kitchen scale to make sure I have an accurate measurement. I go off of the measurement that one cup of all-purpose flour is 120 grams. If you do not have a kitchen scale, spoon the flour into a measuring cup and then level off with a knife. Do not pack the flour down when measuring as this will affect your measurement!
- Brown sugar-Â Unlike measuring flour, when measuring brown sugar you want to make sure you pack it down.
- Mixing-Â Try your best to not overmix any step in this recipe. Overmixing can affect the texture and consistency of your final cookies. To avoid overmixing, mix slowly and stop when all ingredients are fully combined.
- Baking-Â Do not overbake these cookies. They will continue to cook while cooling, so be sure to remove them from the oven when the edges start to turn golden brown and the center still seems underbaked.
- Salt-Â Sprinkle some salt on top of the cookies immediately after they come out of the oven for some extra flavor.
How to Store Brown Butter Toffee Chocolate Chip Cookies
Once the cookies have fully cooled, they can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. If you would like to freeze these cookies, you can freeze them in an airtight container for up to 3 months. Whenever you are ready to eat the cookies, thaw them in the refrigerator overnight. You can then rebake them to heat them up or pop them in the microwave.
Brown Butter Toffee Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup (200g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 eggs (room temperature)
- 1 and 1/2 teaspoons of pure vanilla extract
- 2 and 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- 1 cup (150g) toffee bits
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Instructions
- Brown the butter: Place 1 cup of sliced butter into a pot and melt over medium heat whisking constantly. Whisk for about 5-8 minutes until the butter starts to form brown specks at the bottom of the pan. The butter will start to smell nutty as well. When the butter is browned, remove the pot from the heat and pour it into a large bowl. Cool for 5 minutes.
- Add 1 cup of packed dark brown sugar and 1/2 cup of granulated sugar to the large bowl with the browned butter. Whisk until combined. Add 2 eggs and 1 and 1/2 teaspoons of pure vanilla extract. Whisk until combined.
- In a separate large bowl, whisk together 2 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add to the browned butter mixture.
- Fold in 1 and 1/4 cups of semi-sweet chocolate chips and 1 cup of toffee bits. The dough will be thick and greasy. Cover and chill the cookie dough for at least 2 hours or up to 3 days before baking.
- When you are ready to bake, remove the cookies from the fridge and preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a large cookie scooper or ice cream scooper, scoop about 1 and 1/2 tablespoons of dough into a ball. Arrange the cookie dough balls 2-3 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes or until the edges are slightly browned. Remove from the oven and let the cookies rest for 5 minutes before transferring them to a wire rack to fully cool. Enjoy!
Notes
Conclusion
Brown butter toffee chocolate chip cookies are a delightful treat that combines the classic chocolate chip cookie with the rich, nutty flavor of brown butter and the sweet crunch of toffee. Baking these cookies at home allows you to customize them to your taste and share the joy of homemade treats with your loved ones.
FAQs
Can I use regular butter instead of brown butter?
Yes, you can, but using brown butter adds a unique depth of flavor to the cookies that regular butter won’t achieve.
Absolutely! Just shape the dough into individual cookie portions, freeze them, and then bake as needed.
Can I substitute toffee with nuts?
Yes, you can replace toffee with your preferred nuts for a different texture and flavor profile.
Can I make the dough ahead of time and bake it later?
Yes, you can refrigerate the dough for up to 24 hours before baking to enhance the flavor and texture.
Store the cookies in an airtight container at room temperature for up to a week for optimal freshness.
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