Browned Butter Toffee Chocolate Chip Cookies Recipe
There’s something completely magical about Browned Butter Toffee Chocolate Chip Cookies: every bite combines gooey chocolate, crunchy toffee, and the rich, nutty essence of browned butter. These cookies are a true treat for anyone who craves sophisticated flavor with a deliciously nostalgic twist. The toffee bits melt into golden pockets while the chocolate gets perfectly melty, and that final sprinkle of flaky sea salt makes every bite pop! Whether for a celebration or a cozy afternoon, these cookies will have everyone asking for the recipe.
Ingredients You’ll Need
These cookies are a lesson in how every ingredient can shine when treated right. Each one plays a starring role, from the nutty browned butter to the pops of sweet toffee, creating irresistible texture and deep, complex flavor in every bite.
- Unsalted butter: Browning the butter adds a deep, toasty flavor that makes these cookies truly unforgettable.
- Dark brown sugar: It brings rich molasses notes and helps create that amazing chewy texture.
- Granulated sugar: Balances sweetness and helps the cookies spread just the right amount.
- Large eggs: Bind the ingredients and provide structure for soft, tall cookies.
- Vanilla extract: Rounds out all the flavors and adds warmth.
- All-purpose flour: The foundation for the dough, contributing tenderness.
- Bread flour: Extra protein gives the cookies a satisfyingly chewy bite.
- Baking soda: Keeps cookies puffy and helps them brown up beautifully.
- Baking powder: Adds lift for a slightly cakier texture.
- Salt: Highlights all the sweet, buttery flavors.
- Instant espresso powder (optional): Just a touch deepens the chocolate flavor without tasting like coffee.
- Semisweet chocolate chunks: For big, gooey pools of chocolate throughout each cookie.
- Toffee bits: Bring irresistible caramel crunch and buttery sweetness.
- Flaky sea salt: Sprinkled on top, it adds sparkle and the perfect finish.
How to Make Browned Butter Toffee Chocolate Chip Cookies
Step 1: Brown the Butter
Start by melting the butter in a medium saucepan over medium heat. Let it cook, swirling or stirring continuously, as it foams and then turns golden brown and gives off a nutty aroma. This step only takes a few minutes, but it transforms the base of these cookies into something special. Immediately pour the browned butter into a heatproof bowl so it doesn’t burn, and let it cool for about 10 minutes.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the dark brown sugar, granulated sugar, and the cooled browned butter until the mixture is smooth and glossy. Add the eggs one at a time, whisking thoroughly after each to ensure the dough is creamy and well emulsified. Stir in the vanilla extract to infuse the base with warmth and depth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, salt, and espresso powder if you’re using it. This mixture provides your dough with structure and a little extra flavor complexity.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Then, add the semisweet chocolate chunks and toffee bits, folding until they are evenly distributed. Every spoonful of dough should be packed with special surprises!
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 24 hours. The wait can feel endless, but chilling is key: it gives the flavors time to develop and helps the cookies bake up thick, with chewy centers and crispy edges. If you can’t wait a whole day, chill for at least 3–4 hours.
Step 6: Bake and Sprinkle with Sea Salt
Once ready to bake, preheat your oven to 350°F and line baking sheets with parchment. Scoop 3-tablespoon portions of dough and arrange them with plenty of space in between. Bake for 12–13 minutes, until the edges are golden and centers are just set. Immediately sprinkle the hot cookies with flaky sea salt for that bakery-fresh finish! Let them cool a few minutes on the baking sheet before transferring to a wire rack. Enjoy the aroma filling your kitchen!
How to Serve Browned Butter Toffee Chocolate Chip Cookies
Garnishes
A pinch of flaky sea salt is the essential finishing touch, but you can also drizzle melted chocolate on top or dust with a little cocoa powder for special occasions. For next-level decadence, try topping a warm cookie with a scoop of vanilla ice cream—pure bliss!
Side Dishes
These cookies shine next to a cold glass of milk, but they’re just as perfect with fresh berries, a cup of bold espresso, or as part of a dessert board alongside fruit, nuts, and more homemade treats. Their rich, caramel-chocolate flavors stand up especially well with anything creamy or slightly tart.
Creative Ways to Present
Stack cookies and tie them with baker’s twine for a heartwarming homemade gift. Arrange them in a rustic basket lined with a linen napkin for family gatherings. For parties, serve Browned Butter Toffee Chocolate Chip Cookies with mini glasses of chocolate milk as a playful, crowd-pleasing dessert course.
Make Ahead and Storage
Storing Leftovers
To keep Browned Butter Toffee Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to five days. They’ll stay moist and soft, thanks to the toffee and brown sugar, and the flavor only deepens as they rest.
Freezing
This dough freezes beautifully! Scoop into balls and freeze on a baking sheet, then store in a zip-top bag for up to three months. You can bake straight from frozen—just add a minute or two to the baking time for fresh, hot cookies whenever you crave them. Baked cookies can also be frozen with great results.
Reheating
For that just-out-of-the-oven magic, warm your cookies for 5–7 seconds in the microwave or pop them in a 300°F oven for a few minutes. The chocolate melts, the toffee softens, and the aroma will fill your kitchen all over again!
FAQs
Can I use all all-purpose flour instead of bread flour?
Yes, you can use all all-purpose flour if you don’t have bread flour, but the texture may be a little less chewy. The bread flour gives these Browned Butter Toffee Chocolate Chip Cookies their satisfying bite. If you have it, definitely give it a try!
What does browning the butter do?
Browning the butter develops rich, nutty notes and amplifies toffee-like flavors throughout the cookies. It also adds beautiful color and an aroma that makes these cookies truly one-of-a-kind.
Why is it important to chill the dough?
Chilling the dough allows the flavors to meld and gives you thicker, chewier cookies with crisper edges. If you try to bake right away, the cookies will spread more and the flavors won’t be as deep or complex.
Can I add nuts or switch up the mix-ins?
Absolutely! Chopped toasted pecans or walnuts are fantastic here, and you can experiment with different chocolate chips or even butterscotch chips. Just keep the total volume of mix-ins stable for the best results.
Are Browned Butter Toffee Chocolate Chip Cookies good for gifting?
They are absolutely perfect for gifting! Stack them in tins, jars, or treat boxes with a note—everyone loves the combination of chocolate, toffee, and that hint of sea salt. They travel well and stay fresh for days.
Final Thoughts
If you’re looking to delight friends, family, or just your own sweet tooth, these Browned Butter Toffee Chocolate Chip Cookies are a must-bake. Once you taste that perfect mix of nutty browned butter, pools of chocolate, and buttery toffee crunch, you’ll want to make them again and again. Go on—give this recipe a try and see why it’s a crowd favorite!
Print
Browned Butter Toffee Chocolate Chip Cookies Recipe
- Total Time: 1 day 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Browned Butter Toffee Chocolate Chip Cookies for a rich and chewy treat that’s perfect for any occasion.
Ingredients
Dough:
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional)
Mix-Ins:
- 2 cups semisweet chocolate chunks
- 1 cup toffee bits
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: In a medium saucepan, melt butter over medium heat until golden brown and fragrant. Transfer to a bowl and let cool.
- Prepare Dough: Whisk sugars and browned butter until smooth. Add eggs and vanilla. In a separate bowl, combine flours, leavening agents, salt, and espresso powder. Fold dry ingredients into wet mixture. Stir in chocolate and toffee.
- Chill and Bake: Refrigerate dough for 24 hours. Preheat oven, scoop dough onto sheets, bake, and sprinkle with sea salt. Cool before serving.
Notes
- Chilling the dough enhances flavor and texture.
- Browning the butter adds a rich toffee-like taste.
- Prep Time: 20 minutes (plus 24 hours chill time)
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
