These Brown Butter Toffee Chocolate Chip Cookies are the type of cookie you'll crave on repeat. This rich & chewy cookie has crisp edges, packed with nutty brown butter, crunchy toffee, melty chocolate chips and a sprinkle flaky sea salt!
Whether it's holiday cookie time, a birthday, Mother's Day or Father's Day, this cookie recipe fits the bill. I like to make an extra batch to keep a freezer stash of raw cookie dough, ready to bake for any spontaneous occasion that may pop up! Keep a freezer stash of Edible Chocolate Chip Cookie Dough for an even quicker treat, ready on demand.
A Quick Glance At The Recipe
- ✅Done in: Prep + baking time is 15 minutes each, chilling time is 8 hours.
- 🛒Ingredients: 10, including baking staples.
- 🍽️Serves: 16 generous cookies
- 💪Difficulty: Easy - Let the kids help with this one!
- 👩🍳Cook Method: Bake
- ⏰Make Ahead Friendly: Yes! I always keep a cookie stash in the freezer.
Why You'll Love This Recipe
- Easy - make the dough the night before and chill overnight. Bake the next day.
- You get depth of flavor with nutty brown butter flavor vs regular butter. Try a cookie with a combo of both butters, Chocolate Chip Walnut Cookies!
- Crispy meets chewy. Flavorful crispy edges are my favorite with gooey chewy centers.
Jump to:
Recipe Ingredients
- Butter: Start with unsalted and carefully brown it for a flavor transformation.
- Flour: Unbleached all-purpose flour is a great flour to keep on hand for baking.
- Sugar: A combination of both white and brown keeps these moist and lends a caramel taste.
- Eggs: An extra egg yolk adds more fat to have a rich cookie dough.
- Chocolate: I love to use dark chocolate chips, feves, or chopped chocolate.
- Toffee: Heath bars work really well and allow you to chop somewhat larger chunks.
- Flaky Sea Salt: Maldon Flaky Sea Salt is my go-to. It goes great with many sweets including chocolate or Lemon Ricotta Cookies.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Sub in a milk chocolate, semi sweet chocolate or even white chocolate, depending on your mood that day.
- Adding toffee to your cookies is a game changer. It adds a nutty brown butter flavor with a bit of a crunch that's irresistible. Heath bars and Skor bars both work great for this recipe but you can also use a homemade toffee if you like! I do prefer bars or homemade that way you can use bigger chunks, but the pre-chopped bag of Heath is an option as well.
- And if we're talking about homemade toffee, something really fun and festive to add to this cookie recipe is Christmas Crack! It's salty, sweet and so addicting!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chocolate Toffee Cookies
Step 1: Brown butter on the stovetop.
Step 2: Cream butter and sugar, then mix in eggs and vanilla extract.
Step 3: Mix dry ingredients into the wet ingredients, just until combined.
Step 4: Fold in chocolate and toffee pieces.
Step 5: Scoop Brown Butter Toffee Chocolate Chip cookies onto a parchment lined sheet tray then chill.
Step 6: Bake cookies at 350°F for 14 minutes then top with flaky sea salt.
Expert Baking Tips
- Make sure you get the butter to a nice medium - amber brown for the best flavor. Also great for banana bars with brown butter frosting!
- Carefully watch the butter once it starts to brown and continue stirring. Once it starts browning it goes quickly.
- Refrigerate the cookie dough overnight. It helps redistribute the moisture, develop the flavor and the dough will also expand more slowly.
- When making a freezer stash - pull the cookie dough out of the freezer whenever you want then bake them off after allowing them to sit at room temp for 20-30 minutes.
- No non-stick cooking spray needed here! Just parchment paper. This goes for all cookie recipes. The cooking spray promotes burning on the bottom of cookies.
Recipe FAQs
In a heavy bottomed sauce pan melt your butter. Stirring it occasionally to ensure even heating. The butter will eventually start to bubble. Then it will become more foamy. Make sure you are stirring the butter occasionally at this point, while scraping the brown bits off the bottom. Once it gets foamy you will see little brown bits forming at the bottom of your pan. Keep stirring but keep a close eye at this point because the butter will get dark quickly at this point. Once you have that nice medium brown take the pan off the heat immediately and pour your butter into a heat safe container to use right away or you can refrigerate for about a week. The butter is basically ready once it stops making noise. It will pop and crackle until it browns.
While it isn't always necessary for all recipes, it is in this one. There's a lot of butter here and if it's not cold, the cookies will spread out really flat and merge together. Chill your dough after you scoop it into 2 oz balls for easy scooping (so it's not too firm) and then also ensure your cookie sheets aren't hot when baking a second sheet of cookies.
Because we scoop the dough then chill, you can very easily freeze unbaked dough balls. Just allow to freeze on the baking sheet for a few hours before moving to a plastic bag for storage (up to 2 months). This way they won't stick together and you can bake exactly the right amount! You can also freeze baked cookies in an airtight container so they don't break.
Brown Butter Toffee Chocolate Chip Cookies are versatile when it comes to serving. Of course, you'll want to sprinkle a little flaky salt on top but they can be served warm, room temp, or even frozen with a bit of ice cream in between as a cookie ice cream sandwich! If serving room temperature, these toffee cookies pair wonderfully with warm coffee, cold milk or hot chocolate.
🧁Krista's Food Truck & Mom POV
Mom hack 101: always have a stash of dough in the freezer to pull out and bake on demand for the kids special treat or a pop-up food truck event!
Mixing Brown Butter Toffee Chocolate Chip Cookies together is a cinch. It takes a lot of stress off when you always have a back up plan to pull out and bake as needed.
More Cookie Recipes You'll Love
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📖Recipe
Brown Butter Toffee Chocolate Chip Cookies
Equipment
- oven
Ingredients
Wet ingredients
- 1 cup butter browned
- 1.5 cups brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Mix ins
- 5 oz toffee bar heath
- 4 oz dark chocolate chunks or chips
- ½ teaspoon flaky sea salt
Instructions
Mix the wet ingredients
- Brown butter in a medium sauce pot then allow to cool for 15 minutes
- Beat the cooled brown butter and both sugars together until combined, about 30-60 seconds
- Add the eggs and vanilla and beat on medium speed for 1 minute
Add the dry ingredients
- Whisk the dry ingredients together and add to the wet. Mix on low speed just until combined
Fold in the mix ins
- Chop the toffee bar into small - medium chunks. Chop the chocolate if using a chocolate bar. Fold in the toffee and chocolate
- Scoop the dough into 2oz balls and place them on a parchment lined cookie sheet. Chill the dough overnight if possible but for at least 5 hours
Baking the cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- Add the chilled dough balls to the baking sheet 3 inches apart and bake for 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes then transfer to cooling rack
- Enjoy the cookies warm or room temp!
Tammy Cruse
These cookies are the most delicious cookies ever! The sweet salty combo is perfection! My new favorite!
admin
So glad you love them! Thank you!
Dani
I have made this recipe 5 times, trying to get the cookies as they look in the pictures. I made sure I followed the recipe down to the letter, all of my ingredients (including baking soda) are fresh, but the cookies were very flat and greasy. It seemed like there was way too much liquid/butter for the amount of flour, so I reduced the brown butter by half and it was significantly less greasy but still moist/soft — even then, it still spread quite a lot and is relatively flat. I really like the taste (with 1 stick of butter only) but can’t help but feel like there’s something I’m not missing from my cookies coming out the same as from photos here.
admin
Hi Dani! I'm so sorry to hear that. Are you refrigerating the cookies after you scoop them and before you bake them? That will help significantly reduce the spreading while cooking. Also, they aren't necessarily a tall or "fluffy" cookie, they should be a chewy texture. I also "scoot" the cookies after I bake them to get them nice and round for photos. Scooting is where you take something round like a larger metal biscuit cutter then place it over the top of the cookie and swirl around in a circle to give the cookie a nice round shape. I hope this is helpful!
Tammy Cruse
These cookies are absolutely amazing! Very flavorful! Please show us novice cooks how to make brown butter! I need a video! Brown butter intimidates me!