Go Back
–+ servings
Browned Butter Toffee Chocolate Chip Cookies

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
Cook Time 14 minutes
Chilling Time 1 day
Total Time 1 day 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Essential Ingredients for the Cookies
  • 2 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 Yolk
  • 2 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 pan
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a medium stainless steel pan, melt 2 sticks of unsalted butter over medium heat until browned.
  2. Add ½ cup of granulated sugar and 1 cup of dark brown sugar to the cooled butter and mix until smooth.
  3. 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.
  4. Add 2 large eggs and 1 egg yolk, along with 2 teaspoons of vanilla extract to the cooled mixture; whisk together.
  5. Gradually stir in the combined dry ingredients until no flour streaks remain.
  6. Fold in 10 ounces of chopped semisweet chocolate and 1 cup of toffee bits until evenly distributed.
  7. Wrap the dough in plastic wrap and refrigerate for at least 24 hours.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Divide the chilled dough into 3-tablespoon sized balls and place them on the baking sheets.
  10. Bake for 12-14 minutes or until edges are golden brown and centers slightly soft.
  11. 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

Notes

Ensure 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!