Brown Butter Toffee Chocolate Chip Cookies Recipe

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Brown Butter Toffee Chocolate Chip Cookies Recipe

Browned butter toffee chocolate chip cookies with chewy centers and melty chips is an easy bakery-style cookie the whole family loves.

Prep Time20

Cook Time9

Cool Time15

Total Time44

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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 while the oven preheats.
While still warm, sprinkle extra chocolate chips, toffee, and sea salt on the tops.

Prep ahead, scoop 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.

For more substitutions and tips, check out the full recipe post

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