These browned butter toffee chocolate chip cookies are rich, chewy, and loaded with melty chips. They’re the kind of bakery-style cookie everyone asks for. The nutty browned butter takes them over the top, and the toffee adds sweet crunch in every bite!
What makes this recipe special is the combination of textures, crisp edges with soft centers, plus that deep caramel flavor from butter browned on the stove. The easy cookie dough comes together easily, and a quick chill while you preheat is all you need for thick, gorgeous cookies.
If you love cookies like this, try my Brown Butter Chocolate Chip Cookies, Brown Sugar Cookies, and Cowboy Cookies.
Why we think you’ll love it:
- Big batch. This recipe makes 36 cookies, perfect for feeding a crowd without fuss.
- Easy. Between the pantry staple ingredients and simple to follow steps, even beginners will find success!
- Make ahead. You can store the cookie in the fridge or freezer before baking, so go ahead and make a double batch so you always have some on hand.
Brown Butter Toffee Chocolate Chip Cookie Ingredients
- Unsalted Butter (1 cup) -The butter is browned for nutty, caramel depth, then creamed to build structure and a chewy, tender crumb.
- Light Brown Sugar (1 cup, packed) – Brown Sugar adds moisture and molasses flavor, keeping centers soft and chewy. You can also use dark brown sugar if that is what you have on hand.
- Granulated Sugar (¾ cup) – Sugar sweetens the dough and helps create lightly crisp edges for contrast.
- Vanilla Extract (1 tablespoon) – Vanilla Extract rounds out the caramel notes and boosts the chocolate and toffee flavors.
- Large eggs (2) – Eggs bind the dough and add richness for a tender, cohesive bite. Room temperature eggs will incorporate better than cold eggs.
- All-Purpose Flour (2 ¾ cups) – Flour provides structure so the cookies bake thick and sturdy without excessive spread.
- Baking Soda (1 teaspoon) – Baking Soda promotes the right amount of spread and encourages golden edges.
- Baking Powder (1 teaspoon) – Baking Powder adds a touch of lift for soft, thick centers.
- Salt (1 teaspoon) – Salt balances sweetness and sharpens every chocolatey, toffee-rich bite.
- Heath Bits (1 cup) – Heath Bits melt into pockets of caramel crunch, adding sweet texture throughout.
- Semi-Sweet Chocolate Chips (½ cup) – Chocolate Chips bring deeper chocolate notes that balance the toffee’s sweetness.
- Milk Chocolate Chips (½ cup) – Milk Chocolate Chips add creamy, kid-friendly sweetness and extra gooey melt.
- Extra Chocolate Chips – Add extra chocolate chips on top of each cookie to create a bakery-style look and ensure chocolate in every bite.
How to Make Brown Butter Toffee Chocolate Chip Cookies
PREP. Preheat the oven to 350. Lightly grease a baking sheet and set aside.
BROWN BUTTER. Melt the butter in a medium skillet over medium heat. Cook for 4-5 minutes on medium heat, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool for 15 minutes.
WET INGREDIENTS. In a stand mixer (or with a hand mixer in a large bowl), cream cooled browned butter, granulated sugar, brown sugar, and vanilla for a few minutes. Add eggs and beat until fluffy (a few more minutes).
DRY INGREDIENTS. In a medium bowl, add flour, baking soda, baking powder, and salt. Add dry ingredients and mix until combined. Add toffee bits and chocolate Chips.
FOLD. Fold in toffee bits and chocolate chips. Use a medium cookie scoop to scoop dough, and roll into balls. Place onto the prepared baking sheet and top balls of dough with extra chocolate chips.
BAKE. Bake for 9–11 minutes.
FINISH. While still warm, use the back end of a metal or rubber spatula to round out the cookies and add any more chips needed. Sprinkle on flaky sea salt if desired. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Kristyn’s Recipe Tips
- Room temperature butter will melt more evenly than cold butter. Similarly, room temperature eggs will mix in better than cold eggs.
- Brown the butter until it smells toasty and the milk solids turn golden, then cool.
- For thicker cookies, chill the scooped dough in the refrigerator while the oven preheats.
- While still warm, sprinkle extra chocolate chips, toffee, and sea salt on the tops.
Brown Butter Toffee Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Heath bits
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- extra chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a baking sheet and set aside.
- Melt the butter in a medium skillet over medium heat. Cook for 4-5 minutes on medium heat, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool for 15 minutes.
- In a stand mixer (or with a hand mixer in a large bowl), cream cooled browned butter, granulated sugar, brown sugar and vanilla for a few minutes. Add eggs and beat until fluffy (a few more minutes).
- In a medium bowl, add flour, baking soda, baking powder and salt. Add dry ingredients and mix until combined.
- Fold in toffee bits and chocolate chips. Use a medium cookie scoop to scoop dough, and roll into balls. Place onto the prepared baking sheet and top dough balls with extra chocolate chips.
- Bake for 9–11 minutes.
- While still warm, use the back end of a metal spatula to round out the cookies and add any more chips needed. Sprinkle on flaky sea salt if desired. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Room temperature butter will melt more evenly than cold butter. Similarly, room temperature eggs will mix in better than cold eggs.
- Brown the butter until it smells toasty and the milk solids turn golden, then cool.
- For thicker cookies, chill the scooped dough while the oven preheats.
- While still warm, sprinkle extra chocolate chips, toffee, and sea salt on the tops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Scoop cookie dough balls and freeze on a tray, then store in a bag up to 2 months; bake from frozen, adding 1 to 2 minutes. See How to Freeze Cookie Dough for tips.
Store baked cookies in an airtight container at room temperature for 3 to 4 days; rewarm for a few seconds to revive the gooey chips.
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