These sweet and salty brown butter toffee chocolate chip cookies are soft and chewy in the centers with deliciously crisp edges. Brown butter is melted butter with a nutty caramelized flavor brought on by gently cooking it on the stove. And it tastes absolutely phenomenal in cookies, especially when you add toffee and sea salt. Because of these flavorful additions, these fancied-up chocolate chip cookies will fly off the serving tray!
Can you make a perfect thing even better? Sometimes you just don’t mess with classic chocolate chip cookies, but in case you feel fancy and want to experiment, these brown butter toffee chocolate chip cookies are consistent crowd-pleasers. (I’m writing this nearly a decade after this recipe was originally published in 2012 so yes, I say from experience that these cookies are always a hit!) They’re a spin on my popular chewy chocolate chip cookies with the addition of brown butter, toffee chips, and sea salt.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- 1 cup (150g) Heath Bar Bits O’ Brickle English Toffee (see Note)
- optional: coarse sea salt
These Brown Butter Toffee Chocolate Chip Cookies Are:
- Loaded with a buttery caramelized flavor
- Extra soft and chewy in the centers
- Crisp on the edges
- Chock-full of sweet and salty toffee chips*
- Packed with chocolate chips
*I just use Heath bar “Bits O’ Brickle” English toffee bits found near the chocolate chips in the baking aisle. Same ones I use for salted vanilla toffee cookies.
Brown Butter
If you’ve never browned butter before, take a minute to review my How to Brown Butter guide. It’s a very quick and easy process. After you brown it, let it cool for a few minutes before working on the rest of the wet ingredients.
Unlike in my regular brown butter chocolate chip cookies, we do not have to chill the browned butter to solidify it before working on the cookie dough. That step takes extra time especially since we have to chill that cookie dough too—but it does promise thicker cookies since the butter has been chilled. However, I appreciate that this recipe is quicker and that it produces thinner, crispier cookies. We use the same cookie dough when making dark chocolate pecan cookies, too.
Brown Butter Toffee Chocolate Chip Cookies Success Tips
Toffee pairs wonderfully with the caramel and butterscotch undertones in the brown butter. I added it all to the cookie dough and the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch. A regular chocolate chip cookie, but elevated. You’ll love that!
Bake a double batch because these always go quickly!
Brown Butter Toffee Chocolate Chip Cookies Recipe
Description
These sweet and salty brown butter toffee chocolate chip cookies are soft and chewy in the centers with deliciously crisp edges. Brown butter is the secret to their unbeatable flavor.
Ingredients You’ll Need
Instructions
- Set out a medium heat-proof bowl because you’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or large pot. Light colored helps you determine when the butter begins browning. (See note if using a dark skillet or pot.) Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. Once browned, remove from heat immediately and pour into the bowl, including any solids that have formed on the bottom of the pan. (You want those solids for flavor.) Cool brown butter for 5 minutes. Don’t cool longer than that because the butter will begin to thicken and, as a result, the cookie dough will be difficult to mix and its texture will be too crumbly.
- Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the wet ingredients into the dry ingredients, add the chocolate chips and toffee, then stir together with a large spoon or silicone spatula. The dough will seem too dry at first, but keeping stirring until it comes together. Dough will be greasy, thick, and a bit crumbly.
- Scoop dough into balls, about 1 and 1/2 Tablespoons of dough each, and place on a large plate or baking sheet. I like to roll each cookie dough ball between my hands to smooth them out since they can be a little crumbly. Cover and chill the cookie dough balls in the refrigerator for 2 hours and up to 3 days before baking. (You can also freeze the dough balls, see Freezing Instructions below.)
- Towards the end of chill time, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange cookie dough balls 3 inches apart on prepared baking sheets. If desired, lightly sprinkle coarse sea salt on top of each. Press the salt down into the cookie dough balls if it’s not sticking.
- Bake for 12-13 minutes or until the edges are lightly browned. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips or toffee pieces into the tops—this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
- Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.
Equipment
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