Browned Butter Toffee Chocolate Chip Cookies Recipe
These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the sweet crunch of toffee bits and melty semisweet chocolate chunks. Chilling the dough enhances the texture, resulting in cookies that are crisp on the edges and chewy in the center with a delightful hint of sea salt finishing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 day 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- 2 sticks (227 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) lightly packed dark brown sugar
Dry Ingredients
- 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)
Wet Ingredients
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
Add-ins
- 10 ounces (283 grams) semisweet chocolate, chopped
- 1 cup homemade toffee bits or Heath brand toffee bits
Finishing
- Flaky sea salt, for sprinkling on top
Instructions
- Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl occasionally as it cooks, going through stages of foaming and crackling. After crackling diminishes, stir until a nutty aroma emerges and amber brown bits form at the bottom. Remove from heat and pour into a mixing bowl, including the browned bits for flavor.
- Mix Sugars with Butter: Add granulated sugar and brown sugar to the hot browned butter and stir to combine. Set aside to cool to room temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder.
- Incorporate Wet Ingredients: To the cooled butter-sugar mixture, whisk in eggs, egg yolk, and vanilla extract until smooth and combined.
- Make the Dough: Gradually fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Fold in the chopped semisweet chocolate and toffee bits evenly.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and texture.
- Prepare to Bake: Remove dough from fridge and let it sit at room temperature until soft enough to scoop, approximately 1 hour. Preheat oven to 350ºF (175ºC) and line baking sheets with parchment paper.
- Scoop the Cookies: Use a large cookie scoop to portion 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them adequately. Note that the dough may be stiff and slightly challenging to scoop.
- Optional Freeze: For future baking, freeze dough balls on a baking sheet until solid, then transfer to an airtight container and store in the freezer for up to 6 weeks.
- Bake: Bake cookies for 12 to 14 minutes or until golden brown around the edges but still soft in the center.
- Finish and Cool: Immediately upon removing from oven, sprinkle flaky sea salt over each cookie. Let the cookies cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to 3 days for best freshness.
Notes
- Browned butter adds a deep, nutty flavor that elevates the cookie taste.
- Chilling the dough for at least 24 hours improves texture and flavor development.
- Using bread flour alongside all-purpose flour creates a chewier cookie texture.
- Adding instant espresso powder is optional but enhances the chocolate flavor.
- Flaky sea salt on top balances sweetness and adds a gourmet touch.
- Dough balls can be frozen and baked fresh to enjoy cookies any time.
- Ensure dough is softened slightly before scooping to make portioning easier.
Keywords: browned butter cookies, toffee chocolate chip cookies, browned butter chocolate chip, homemade toffee cookies, chewy chocolate chip cookies, browned butter dessert
