Jump to Recipe Print RecipeAs the warm, golden aroma of browned butter wafts through my kitchen, a tiny part of me feels like I’ve just unearthed a hidden treasure. That’s right—these Chewy Browned Butter Toffee Chocolate Chip Cookies are more than just a dessert; they’re a delightful experience waiting to happen. The rich, nutty undertone of the browned butter pairs beautifully with the sweet, crunchy toffee, creating a harmonious flavor profile that’s hard to resist. Plus, the chewy texture and gooey center make these cookies feel indulgent yet comforting, perfect for when you’re craving something homemade. While they do require a bit of patience with some chilling time, the rewarding outcome makes every minute worth it. Ready to elevate your cookie game? Let me show you how to make these irresistible treats! Why are these cookies a must-try? Unmatched Flavor: The browned butter adds a rich, nutty depth that transforms the classic chocolate chip experience. Toffee Crunch: Each bite is a burst of sweetness from toffee bits, offering a delightful contrast to the gooey chocolate. Irresistible Texture: Enjoy a perfect blend of crispy edges and a soft, chewy center for the ultimate cookie satisfaction. Crowd-Pleasing Treat: These cookies are guaranteed to be a hit at any gathering, delighting friends and family alike. Make Ahead: With an easy chill time, you can prepare the dough in advance, making these cookies perfect for last-minute cravings or planned events! Enjoy them as a sweet companion to your favorite recipes, like Butter Chicken Comfort or savory delights like Garlic Butter Steak. Browned Butter Toffee Chocolate Chip Cookies Essential Ingredients for the Cookies Unsalted Butter (2 sticks, 227 grams) – Provides richness and moisture; browned for a nutty flavor. Substitute with margarine if necessary. Granulated Sugar (½ cup, 100 grams) – Adds sweetness and contributes to a crisp texture. Use coconut sugar for a lower glycemic index option. Dark Brown Sugar (1 cup, 200 grams) – Adds depth of flavor and moisture; creates a chewier cookie. Light brown sugar can be used but will alter the taste slightly. All-Purpose Flour (1½ cups, 190 grams) – Forms the structure of the cookie. Can replace with a gluten-free blend if necessary. Bread Flour (1 cup, 127 grams) – Adds chewiness; higher protein than all-purpose flour. Can be replaced entirely with all-purpose flour. Baking Soda (1 teaspoon) – Acts as a leavening agent for spread; essential for rise. Do not substitute; it’s key for the texture. Baking Powder (½ teaspoon) – Helps with further leavening. Can omit if additional baking soda is used. Fine Sea Salt (1 teaspoon) – Enhances flavor. Regular salt can be used if fine sea salt is not available. Instant Espresso Powder (1 teaspoon, optional) – Boosts chocolate flavor. Omit if not on hand. Large Eggs (2) plus 1 egg yolk – Contributes to moisture and binding; extra yolk adds richness. Egg substitutes can be used with variable results. Vanilla Extract (2 teaspoons) – Adds aromatic flavor. Can substitute with vanilla bean for a richer taste. Semisweet Chocolate (10 ounces, 283 grams) – The main source of chocolate; chopped for better melting and texture. Substitute dark chocolate for a richer flavor. Toffee Bits (1 cup) – Add sweetness and a crunchy texture; can use homemade toffee or store-bought. Encourage using Heath brand if not homemade. Flaky Sea Salt (for finishing) – Sprinkled on top to enhance flavor just before serving. With these ingredients, you are all set to embark on a delightful baking journey with my Browned Butter Toffee Chocolate Chip Cookies that will surely impress everyone! Step‑by‑Step Instructions for Browned Butter Toffee Chocolate Chip Cookies Step 1: Brown the Butter In a medium stainless steel pan, melt 2 sticks of unsalted butter over medium heat. As it melts, it will start to foam; continue cooking while stirring occasionally until the butter becomes golden brown, releasing a nutty aroma and forming amber bits on the bottom. This should take about 5-7 minutes. Once browned, transfer the butter to a mixing bowl and allow it to cool slightly. Step 2: Combine Sugars Once the browned butter has cooled to room temperature, add ½ cup of granulated sugar and 1 cup of dark brown sugar. Using a whisk or a hand mixer, mix the sugars into the butter until fully combined and smooth. This step is crucial for achieving the right texture in your Browned Butter Toffee Chocolate Chip Cookies, so make sure all the sugar granules are dissolved before setting the mixture aside. Step 3: Prepare Dry Ingredients In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 cup of bread flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of fine sea salt. If desired, add 1 teaspoon of instant espresso powder to enhance the chocolate flavor. Combine the dry mixture well; this creates the foundation for the cookie dough, providing both structure and flavor to your delightful cookies. Step 4: Mix in Wet Ingredients Add 2 large eggs and 1 egg yolk, along with 2 teaspoons of vanilla extract, to the cooled sugar-butter mixture. Whisk everything together until fully blended. Gradually stir in the combined dry ingredients using a rubber spatula, mixing gently until no flour streaks remain. This step ensures a smooth dough that will create chewy and rich Browned Butter Toffee Chocolate Chip Cookies. Step 5: Fold in Chocolate and Toffee Carefully fold in 10 ounces of chopped semisweet chocolate and 1 cup of toffee bits into the dough. Use the spatula to distribute them evenly without overmixing. The chocolate chunks and crunchy toffee will create delightful textures and flavors in your cookies, so ensure they are spread throughout the dough before moving on to the chilling step. Step 6: Chill the Dough Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 24 hours. This chilling step is essential for developing the flavors and achieving the ideal texture in your Browned Butter Toffee Chocolate Chip Cookies. The wait might be challenging, but trust me, the result will be so rewarding! Step 7: Preheat the Oven About 1 hour before baking, take the dough out of the refrigerator and allow it to sit at room temperature. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper, creating a perfect surface for your cookies to bake evenly and not stick. Step 8: Scoop and Shape the Cookies Using a cookie scoop or spoon, divide the chilled dough into 3-tablespoon sized balls. Space them out on the prepared baking sheets, making sure to leave enough room for spreading, as these cookies will puff up and then flatten while baking. You should have about 12 dough balls per tray; this batch will yield about 24 cookies. Step 9: Bake to Perfection Place the baking sheets in the preheated oven and bake for 12-14 minutes, or until the edges are golden brown and the centers still look slightly soft. Keep an eye on them, as the cookies will continue to cook slightly after removal from the oven. For an extra touch, sprinkle flaky sea salt on top as soon as they come out for that delightful contrast in flavors. Step 10: Cool Before Serving Allow the cookies to cool on the baking sheets for about 2 minutes before transferring them to wire racks. This will help them maintain their chewy texture while setting properly. Once cooled, indulge in the irresistible flavors and textures of these Browned Butter Toffee Chocolate Chip Cookies! How to Store and Freeze Browned Butter Toffee Chocolate Chip Cookies Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious for snacking anytime! Fridge: If you live in a warm climate, it’s best to store your cookies in the fridge to maintain freshness for up to a week. Just let them come to room temperature before enjoying. Freezer (Baked Cookies): Freeze baked cookies in a single layer in an airtight container or a zip-top bag for up to 3 months. Thaw at room temperature to enjoy them again! Freezer (Dough): Portion the unbaked dough into balls and freeze them in an airtight container for up to 6 weeks. Bake from frozen, adding an extra 1-2 minutes to your baking time for fresh, warm cookies whenever you crave those Browned Butter Toffee Chocolate Chip Cookies! Expert Tips for Browned Butter Toffee Chocolate Chip Cookies Butter Temperature: Ensure the browned butter cools to room temperature before mixing with sugars; hot butter can cause eggs to cook, affecting texture. Chill Time: Do not skip the chilling step! It allows flavors to meld and the dough to firm up, resulting in the perfect chewy texture for your cookies. Consistent Sizes: Use a cookie scoop for uniformity; this ensures even baking and consistent texture in every Browned Butter Toffee Chocolate Chip Cookie. Watch the Bake: Keep an eye on your cookies in the oven; take them out when edges are golden and centers are slightly underbaked for that delightful gooeyness. Don’t Overmix: When folding in chocolate and toffee, mix just until combined; overmixing can lead to tough cookies. Variations & Substitutions Feel free to let your creativity shine by customizing these cookies to suit your taste and dietary needs! Gluten-Free: Substitute all-purpose and bread flours with a gluten-free flour blend for a deliciously chewy cookie everyone can enjoy. Nutty Addition: Fold in ½ cup of chopped nuts like pecans or walnuts for a delightful crunch and extra flavor in each bite. Cocoa Twist: Combine ¼ cup of cocoa powder with the dry ingredients for a scrumptious chocolatey twist that chocolate lovers will cherish. Spicy Kick: Add a pinch of cayenne pepper or chili powder for an unexpected heat that beautifully contrasts with the sweetness of the toffee. Dairy-Free: Swap the butter for coconut oil or any plant-based butter alternative to make these cookies dairy-free without compromising on texture. Extra Sweetness: Replace toffee bits with butterscotch chips for a sweeter profile that will catch the attention of toffee lovers. Oaty Goodness: Incorporate 1 cup of rolled oats into the dough for a heartier cookie that still maintains a soft center. Flavorful Extracts: Experiment with almond extract instead of vanilla for a unique twist on flavor that pairs beautifully with chocolate. These variations invite you to discover new tastes and textures. Enjoy pairing your cookies with a glass of milk or serving them alongside a warm bowl of Butter Chicken Comfort for a delightful dinner! Make Ahead Options These Browned Butter Toffee Chocolate Chip Cookies are a dream for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance by wrapping it tightly in plastic wrap and refrigerating it, allowing the flavors to develop beautifully while keeping the dough fresh. Additionally, if you want to prepare the dough even further ahead, you can freeze the pre-portioned cookie balls in an airtight container for up to 6 weeks. When you’re ready to bake, simply allow the dough balls to sit at room temperature for about 1 hour before scooping and baking. This way, you’ll enjoy just as delicious cookies with minimal effort whenever a craving strikes! What to Serve with Chewy Browned Butter Toffee Chocolate Chip Cookies There’s nothing quite like indulging in a sweet, chewy cookie while embracing the comfort of a charming dessert spread. Milk or Cream: A classic pairing; the rich textures of milk enhance every gooey bite of the cookies. Coffee Companion: The deep flavors of a freshly brewed cup of coffee bring out the nuttiness of the browned butter, making each cookie deliciously memorable. Vanilla Ice Cream: The creamy vanilla creates a delightful contrast with the caramel tones of the toffee, transforming your cookies into an indulgent dessert. Fruit Salad: A refreshing mix of seasonal fruits pairs beautifully, adding a lightness that complements the richness of the cookies. Chocolate Milkshake: Kick it up a notch! The thick, creamy shake makes every cookie taste like a trip to dessert paradise. It’s nostalgic and oh-so-satisfying. Salted Caramel Sauce: Drizzle this sweet, sticky delight over the cookies for a luxurious touch that enhances the toffee’s crunch. Hot Chocolate: A warm cup of hot chocolate envelops the cozy flavors of the cookies, making for a comforting pairing perfect for chilly evenings. Cheese Platter: Soft cheeses like brie or goat cheese add a sophisticated twist, balancing the sweetness with a subtle tang. Enhance your cookie experience with these delightful pairings, making each moment a cherished tasting adventure. Browned Butter Toffee Chocolate Chip Cookies Recipe FAQs How do I select the best butter for my cookies? Absolutely! For these Browned Butter Toffee Chocolate Chip Cookies, unsalted butter is best as it allows you to control the salt level in your recipe. Look for butter that is fresh and creamy with no discoloration. If you’re in a pinch, margarine can be used as a substitute, but it may slightly alter the flavor and texture. How do I store these cookies once baked? To keep your baked cookies fresh, store them in an airtight container at room temperature for up to 3 days. This ensures they remain soft and chewy! If you’re in a warmer environment, consider placing them in the fridge to maintain their freshness for up to a week. Just allow them to come back to room temperature before indulging. Can I freeze the cookie dough? Absolutely! Portion the unbaked dough into 3-tablespoon sized balls and place them on a baking sheet lined with parchment paper. Freeze the balls for about 1 hour until solid, then transfer them to an airtight container or zip-top bag. They can last up to 6 weeks! When you’re ready to bake, just pop them in the oven from frozen, adding an extra 1-2 minutes to your baking time for freshly baked cookies. What should I do if my cookies spread too much while baking? Very good question! If your Browned Butter Toffee Chocolate Chip Cookies spread too much, it could be due to the dough not being chilled long enough. Chilling the dough for at least 24 hours is crucial for the right texture. If you find that your dough is still too soft after chilling, try adding a bit more flour until it firms up slightly before baking. Are there any dietary considerations for these cookies? I recommend ensuring there are no allergies to the ingredients, especially the eggs and nuts if you opt for modifications! For a dairy-free version, consider using plant-based butter and egg replacers. These substitutions can give you a delicious outcome while catering to various dietary preferences. Browned Butter Toffee Chocolate Chip Cookies for Ultimate Indulgence Indulge in Chewy Browned Butter Toffee Chocolate Chip Cookies with rich flavors and comforting textures. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 14 minutes minsChilling Time 1 day dTotal Time 1 day d 29 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Essential Ingredients for the Cookies2 sticks Unsalted Butter Provides richness and moisture; browned for a nutty flavor.0.5 cup Granulated Sugar Adds sweetness and contributes to a crisp texture.1 cup Dark Brown Sugar Adds depth of flavor and moisture; creates a chewier cookie.1.5 cups All-Purpose Flour Forms the structure of the cookie.1 cup Bread Flour Adds chewiness; higher protein than all-purpose flour.1 teaspoon Baking Soda Acts as a leavening agent for spread; essential for rise.0.5 teaspoon Baking Powder Helps with further leavening.1 teaspoon Fine Sea Salt Enhances flavor.1 teaspoon Instant Espresso Powder Boosts chocolate flavor. Optional.2 large Eggs Contributes to moisture and binding; extra yolk adds richness.1 Egg Yolk2 teaspoons Vanilla Extract Adds aromatic flavor.10 ounces Semisweet Chocolate The main source of chocolate; chopped.1 cup Toffee Bits Add sweetness and a crunchy texture.Flaky Sea Salt Sprinkled on top to enhance flavor. Equipment medium stainless steel panMixing bowlWhiskRubber spatulaCookie ScoopBaking SheetsParchment Paper Method Step-by-Step InstructionsIn a medium stainless steel pan, melt 2 sticks of unsalted butter over medium heat until browned.Add ½ cup of granulated sugar and 1 cup of dark brown sugar to the cooled butter and mix until smooth.In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 cup of bread flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of fine sea salt.Add 2 large eggs and 1 egg yolk, along with 2 teaspoons of vanilla extract to the cooled mixture; whisk together.Gradually stir in the combined dry ingredients until no flour streaks remain.Fold in 10 ounces of chopped semisweet chocolate and 1 cup of toffee bits until evenly distributed.Wrap the dough in plastic wrap and refrigerate for at least 24 hours.Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.Divide the chilled dough into 3-tablespoon sized balls and place them on the baking sheets.Bake for 12-14 minutes or until edges are golden brown and centers slightly soft.Allow cookies to cool on baking sheets for about 2 minutes before transferring to wire racks. Nutrition Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 70mgSugar: 16gVitamin A: 200IUCalcium: 20mgIron: 1mg NotesEnsure browned butter cools before adding eggs; chilling the dough is important to meld flavors and achieve the right texture. Tried this recipe?Let us know how it was!
