Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Brown Butter Toffee Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

These Brown Butter Toffee Chocolate Chip Cookies are a delightful treat combining nutty browned butter, sweet toffee bits, and rich semi-sweet chocolate chips in every bite. With no chill time required, these cookies have a perfect balance of gooey centers and crisp edges, enhanced with a touch of cinnamon and sprinkled sea salt for an irresistible flavor.

  • Total Time: 32 minutes
  • Yield: 15 cookies

Ingredients

Butter Mixture

  • 3/4 cups + 1 tbsp unsalted butter, melted, browned, and slightly cooled

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/4 tsp cinnamon (optional)

Sugars

  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar

Wet Ingredients

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla extract

Add-ins

  • 1/2 cup toffee bits
  • 3/4 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper and set aside to ensure your cookies bake evenly and don’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and cinnamon (if using). Set this mixture aside while you brown your butter.
  3. Brown the butter: In a medium-sized pan over medium heat, melt the butter. It will foam and crackle; keep stirring to prevent burning. Continue cooking until the butter turns a golden brown color and you smell a nutty aroma, approximately 5 minutes. Remove from heat and transfer to a glass bowl. Let cool for 15-30 minutes until slightly warm but not hot.
  4. Whisk sugars and butter: In a large bowl, whisk together the browned butter, dark brown sugar, and white sugar until the mixture is smooth and combined.
  5. Add eggs and vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the batter is light in color and smooth in texture.
  6. Combine wet and dry ingredients: Gradually mix the dry flour mixture into the wet ingredients just until no dry streaks remain. Avoid over-mixing to maintain a tender cookie texture.
  7. Fold in toffee and chocolate chips: Gently fold in the toffee bits and semi-sweet chocolate chips until evenly distributed throughout the dough.
  8. Scoop onto baking sheets: Using about 2 tablespoons of dough per cookie, scoop six cookies per baking sheet spaced evenly apart.
  9. Bake the cookies: Bake in the preheated oven for 12-15 minutes, until the edges are golden brown but the centers still appear puffy and slightly underdone. The cookies will continue to cook from residual heat once removed.
  10. Finish and serve: Immediately after removing from the oven, sprinkle the cookies with flaky sea salt and optionally add extra toffee bits and chocolate chips on top for garnish. Allow cookies to cool slightly before enjoying.

Notes

  • No chilling required – cookies can be baked immediately after mixing.
  • Watch the butter carefully when browning to avoid burning; it happens quickly once foaming starts.
  • Use room temperature eggs for better mixing and texture.
  • You can substitute toffee bits with crushed Skor bars or other buttery toffee candy.
  • Flaky sea salt enhances flavor but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/brown-butter-toffee-chocolate-chip-cookies-recipe/