Introduction

These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the sweet crunch of toffee bits and melty chocolate chunks. Perfectly soft inside with golden, slightly crisp edges, they create an irresistible treat for cookie lovers.

A close-up of a glass jar half full of white milk on a piece of parchment paper on a white marbled texture, with a woman's hand dipping a bitten chocolate chip cookie into the milk; the cookie is golden brown with visible melted dark chocolate chunks and a few large flakes of sea salt on top. Around the jar, two more cookies are placed on the parchment paper—one whole and the other broken with crumbs scattered around. The whole scene is bright with soft natural light, capturing the gooey texture of the chocolate and the crisp edges of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon instant espresso powder, optional
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup homemade toffee bits, or Heath brand
Flaky sea salt, for finishing

Instructions

Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as the butter foams and crackles. When the crackling quiets, continue stirring until the butter develops a nutty aroma and brown bits form on the bottom. Remove from heat and pour into a mixing bowl, including the browned bits.
Step 2: Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
Step 3: In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, salt, and optional espresso powder.
Step 4: Whisk the eggs, egg yolk, and vanilla into the cooled butter-sugar mixture until combined. Gradually fold in the flour mixture using a rubber spatula. Stir in the chopped chocolate and toffee bits.
Step 5: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and texture.
Step 6: When ready to bake, let the dough sit at room temperature for about 1 hour until soft enough to scoop. Preheat the oven to 350ºF and line baking sheets with parchment paper.
Step 7: Using a large cookie scoop, portion 3-tablespoon sized balls of dough onto the prepared sheets. Dough might be a bit firm and sticky to scoop.
Step 8: Optionally, freeze the dough balls on a baking sheet until solid, then transfer to an airtight container and store in the freezer for up to 6 weeks.
Step 9: Bake the cookies for 12 to 14 minutes, or until golden brown around the edges. Remove from the oven and immediately sprinkle with flaky sea salt, if desired.
Step 10: Let cookies cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.

Tips & Variations

Using a combination of all-purpose and bread flour creates a chewy texture with a tender crumb.
If you don’t have instant espresso powder, you can omit it, but it subtly enhances the chocolate flavor.
Feel free to swap semisweet chocolate for dark or milk chocolate based on your preference.
Refrigerating the dough allows flavors to develop and prevents excessive spreading during baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness. Dough balls can be frozen for up to 6 weeks; bake directly from frozen but add a couple of extra minutes to the baking time.

How to Serve

A close-up of a single thick cookie broken in half, showing three main layers: the top golden brown crispy layer with visible coarse salt flakes, a middle layer of melted dark chocolate chunks with a glossy texture evenly spread, and a soft doughy base layer with a slightly crumbly texture and darker edges. The cookie rests on light-colored parchment paper with small crumbs scattered around. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a rich, nutty flavor that elevates these cookies. You can use melted butter without browning, but the flavor will be milder.

Why do I need to refrigerate the dough?

Chilling the dough helps the flavors meld together and solidifies the fat, which leads to thicker, chewier cookies with better texture.