These Brown Butter Toffee Chocolate Chip Cookies are AMAZING. This recipe is one of my all time favorite cookie recipes. They’re packed with brown butter, toffee, chocolate chips then topped with flaky sea salt!
Brown Butter Toffee Chocolate Chip Cookies are just one of those cookies you don’t really get sick of. I could eat them at breakfast, lunch and dinner, day in and day out. They’re perfect for holiday get togethers, birthdays or just some tasty treats at home.
Don’t forget to make extra of these babies for your freezer stash! If you don’t currently have a freezer stash of balled up cookie dough ready to go, you’re doing it wrong. It’s perfect if you only want to take out a couple cookies at a time to bake or just to snack on the raw dough!
Craving more Sweets? Check out some other Desserts!
How to freeze cookie dough
Whenever you make your dough, scoop it all up, bake what you want and freeze the leftover. To freeze it you’ll want to scoop it and place it on a cookie sheet and put it straight into the freezer.
After an hour or two take it out and put it in a re-closeable plastic bag (Ziplock) or an airtight container and back into the freezer. You can store the cookie dough for up to 3 months in the freezer.
Ingredients for Brown Butter Toffee Chocolate Chip Cookies
- Butter
- Brown Sugar
- Sugar
- Flour
- Kosher Salt
- Baking Soda
- Eggs
- Vanilla Extract
- Toffee Bar (I used Heath)
- Dark Chocolate
Tips for the best Brown Butter Toffee Chocolate Chip Cookies
- Make sure you get the butter to a nice medium – medium dark brown for the best flavor.
- Carefully watch the butter once it starts to brown and continue stirring. Once it starts browning it goes pretty quick.
- Refrigerate the cookie dough overnight if you have time. It helps develop the flavor and the dough will also expand more slowly.
- If you only want to bake a couple cookies, scoop and freeze the rest! Pull them out of the freezer whenever you want and bake them off. Let them sit on the counter for 20 minutes before baking.
- Make extra dough and freeze it for later use!
- Reserve some extra chocolate and toffee to place on top of the cookies before baking for a prettier look.
- Use a cold sheet pan when baking. If you’re baking multiple rounds of cookies, let the pan cool or use a new pan before reloading the tray and baking.
- Don’t overmix the dough.
- Don’t forget the flaky sea salt on top for that super amazing salty/sweet combo!
How to brown butter
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 frequently at this point. 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.
How to make Brown Butter Toffee Chocolate Chip Cookies
First make the brown butter then transfer it to a medium sized heat proof bowl then let it cool to room temperature, about 15 minutes. Meanwhile whisk together the flour, baking soda and salt in a separate bowl.
Add both sugars to the brown butter then beat until combined. 30-60 seconds with a hand mixer. Add eggs and vanilla then beat until combined, about 1 minute. Add in the flour mixture then beat just until combined.
Cut the toffee into small – medium chunks then fold the toffee and chocolate into the brown butter cookie dough. Line a cookie sheet with parchment paper.
Scoop the dough into 2oz balls onto a parchment lined baking sheet.
Chill the dough before baking
Chill the Brown Butter Toffee Chocolate Chip Cookie dough in the fridge overnight if possible but for at least 5 hours. This will help with flavor and so the cookies don’t spread as quickly.
Baking the cookies
Preheat the oven to 350°F then line a cookie sheet with parchment paper. Place the dough balls on the cookie sheet about 3 inches apart.
Bake the cookies for 14 minutes. Allow cookies to cool for 10 minutes then move to a cooling rack to cool the rest of the way. Enjoy these delicious cookies warm or room temp!
If you make these Brown Butter Toffee Chocolate Chip Cookies please leave a rating and/or review on this post!
Brown Butter Toffee Chocolate Chip Cookies
Equipment
- oven
- hand mixer
Ingredients
Wet ingredients
- 1 cup butter browned
- 1.5 cups brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
Dry ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
Mix ins
- 5 oz toffee bar heath
- 4 oz dark chocolate chunks or chips
- ½ tsp flaky sea salt
Instructions
Mix the wet ingredients
- 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!
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!
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.
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!
These cookies are the most delicious cookies ever! The sweet salty combo is perfection! My new favorite!
So glad you love them! Thank you!