Browned Butter Toffee Chocolate Chip Cookies

These Browned Butter Toffee Chocolate Chip Cookies are soft, chewy, and deeply flavorful. With nutty browned butter, gooey chocolate chips, and crunchy toffee bits, they’re the ultimate indulgent cookies I love baking.

Why You’ll Love This Recipe

I adore how the toasty browned butter gives these cookies a rich, caramel-like depth. The combination of semisweet chocolate and toffee delivers amazing texture—soft and chewy inside with delightful crunch. Plus, chilling the dough brings out even more flavor and yields that irresistible bakery-style result.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 sticks (227 g) unsalted butter

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) lightly packed dark brown sugar

• 1½ cups (190 g) all‑purpose flour

• 1 cup (127 g) bread flour

• 1 teaspoon baking soda

• ½ 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 oz (283 g) semisweet chocolate, chopped

• 1 cup homemade or Heath-brand toffee bits

• Flaky sea salt, for finishing

Directions

1. In a stainless steel pan over medium heat, melt the butter. Swirl occasionally until it becomes foamy and crackling noises quiet down. Once it smells nutty and amber bits form, remove from heat and pour into a mixing bowl, keeping those flavorful brown bits.

2. Stir in granulated and brown sugar into the hot butter and set aside to cool to room temperature.

3. In a medium bowl, whisk together the flours, baking soda, baking powder, salt, and espresso powder.

4. Once the butter mixture is cooled, whisk in the eggs, yolk, and vanilla until smooth. Gradually fold in the dry ingredients using a rubber spatula.

5. Stir in the chopped chocolate and toffee bits until evenly distributed.

6. Wrap the dough in plastic wrap and refrigerate for at least 24 hours (up to 72 hours) to develop flavor and texture.

7. When ready to bake, let the dough sit at room temperature for about 1 hour until scoopable. Preheat the oven to 350 °F and line baking sheets with parchment paper.

8. Use a 3‑tablespoon scoop to portion dough onto sheets. The dough may be firm—freeze scooped balls just until solid, then transfer to an airtight container for up to 6 weeks.

9. Bake for 12–14 minutes until golden brown. Remove from oven and sprinkle flaky sea salt if desired. Let cool on the sheet for 2 minutes before transferring to wire racks to cool completely.

Servings and timing

Makes about 25 large cookies

• Prep Time: ~20 minutes

• Chill Time: 24 hours (minimum)

• Cook Time: 12–14 minutes per batch

• Total Time: ~1 day + 35 minutes

Variations

• Swap the toffee: Use bits of Butterfinger or Skor bars instead.

• Add nuts: Stir in ½ cup chopped pecans or walnuts for extra crunch.

• Use milk chocolate or a mix of semisweet and milk chocolate for a sweeter cookie.

• Boost the espresso: Double the espresso powder for deeper flavor, or omit it entirely for a classic taste.

storage/reheating

I store leftover cookies in an airtight container at room temperature—they stay soft and delicious for up to 3 days. To warm them, I reheat individually in the microwave for 10–12 seconds or in a 300 °F oven for 3–5 minutes for that just-baked experience.

FAQs

What does browning the butter do for the flavor?

I find browning the butter enhances the cookies with a rich, nutty, caramel-like taste that elevates the entire flavor profile.

Can I skip chilling the dough?

You can, but the cookies won’t spread and won’t have as deep flavor. I strongly recommend chilling for at least 24 hours to get that soft, thick bakery-style chew.

How do I freeze the cookie dough?

I scoop the chilled dough into 3‑tablespoon balls, freeze until just firm, then store in an airtight container. I bake them straight from frozen, adding a couple extra minutes if needed.

Can I make smaller cookies?

Absolutely—I sometimes make 2‑tablespoon cookies for a smaller treat. Just reduce baking time to around 10–12 minutes and adjust yield accordingly.

Will these cookies work with salted butter?

I prefer unsalted so I can control saltiness. If using salted butter, I reduce added flaky salt or omit it altogether.

Conclusion

I’m always amazed at how these Browned Butter Toffee Chocolate Chip Cookies turn out: perfectly chewy, melt‑in‑your‑mouth, and loaded with flavor. They’re worth the day‑long chill—almost too good to share. I hope you love them as much as I do!