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Browned Butter Toffee Chocolate Chip Cookies


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  • Author: Olivia
  • Total Time: 1 day 35 minutes
  • Yield: 25 cookies
  • Diet: Vegetarian

Description

Browned Butter Toffee Chocolate Chip Cookies are rich, chewy, and indulgent treats made with nutty browned butter, melty chocolate, and crunchy toffee bits. These bakery-style cookies deliver deep flavor and irresistible texture.


Ingredients

2 sticks (227 g) unsalted butter

½ cup (100 g) granulated sugar

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

 cups (190 g) all-purpose flour

1 cup (127 g) bread flour

1 tsp baking soda

½ tsp baking powder

1 tsp fine sea salt

1 tsp instant espresso powder (optional)

2 large eggs + 1 egg yolk, at room temperature

2 tsp vanilla extract

10 oz (283 g) semisweet chocolate, chopped

1 cup toffee bits (homemade or Heath-brand)

Flaky sea salt, for finishing


Instructions

  1. In a stainless steel pan, melt butter over medium heat. Swirl occasionally until foamy, nutty-smelling, and amber bits form. Transfer to a mixing bowl.
  2. Stir in granulated and brown sugar. Let the mixture cool to room temperature.
  3. In a separate bowl, whisk together both flours, baking soda, baking powder, salt, and espresso powder.
  4. Once the butter mixture is cool, whisk in eggs, yolk, and vanilla until smooth.
  5. Fold in the dry ingredients using a rubber spatula until combined.
  6. Stir in chocolate chunks and toffee bits evenly.
  7. Wrap the dough in plastic wrap and refrigerate for at least 24 hours (up to 72 hours).
  8. Let chilled dough rest at room temperature for about 1 hour until scoopable. Preheat oven to 350°F and line baking sheets with parchment.
  9. Use a 3-tbsp scoop to portion dough onto sheets. Optionally, freeze scooped dough balls for future use.
  10. Bake for 12–14 minutes until golden. Sprinkle with flaky salt if desired. Cool 2 minutes on sheet, then transfer to wire rack.

Notes

  • Chilling dough deepens flavor and improves texture.
  • Store cookies in airtight container at room temperature for up to 3 days.
  • To warm, microwave for 10–12 seconds or bake at 300°F for 3–5 minutes.
  • Use Butterfinger or Skor bits for variation.
  • Freeze dough balls for up to 6 weeks and bake straight from frozen.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (of 25)
  • Calories: 230
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg