Introduction

These Browned Butter Toffee Chocolate Chip Cookies are a heavenly twist on a classic favorite. The nutty browned butter combined with rich toffee bits and melty chocolate makes each bite irresistibly delicious. Perfect for cookie lovers looking to elevate their baking game.

A close-up view of a single large round cookie broken in half on white parchment paper placed on a white marbled surface. The cookie has two visible layers: the top layer is golden brown with a rough, crumbly texture and has clusters of melted dark chocolate chunks that look shiny and gooey. Some coarse salt flakes are sprinkled on top, adding a white contrast. The inside layer reveals soft, rich, dark brown melted chocolate stretching between the two broken halves. There are cookie crumbs scattered around the edges on the parchment paper, showing a crispy border. 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
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 it cooks. The butter will foam with crackling noises; when these quiet down, continue swirling or stirring until the butter smells nutty and brown bits form at the bottom. Once the bits turn amber, remove from heat and pour into a mixing bowl, keeping the browned bits.
Step 2: Stir the granulated sugar and brown sugar into the hot browned butter, then set aside to cool to room temperature.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and espresso powder if using.
Step 4: Once the butter mixture has cooled, whisk in the eggs, egg yolk, and vanilla until combined. Gradually fold the dry flour mixture into the wet ingredients 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, but no longer than 72 hours.
Step 6: When ready to bake, let the dough sit at room temperature for about 1 hour until soft enough to scoop.
Step 7: Preheat the oven to 350ºF (175ºC) and line baking sheets with parchment paper.
Step 8: Using a large cookie scoop, portion 3-tablespoon sized balls of dough onto the prepared sheets. The dough may be firm and slightly challenging to scoop.
Step 9: (Optional) You may freeze the dough balls just until solid, then transfer to an airtight container for up to 6 weeks.
Step 10: Bake cookies for 12 to 14 minutes until golden brown. Remove from oven, sprinkle flaky sea salt on top if desired, and let cool on the sheet for 2 minutes. Transfer to wire racks to cool completely.

Tips & Variations

Use bread flour for a chewier texture; substituting all-purpose flour will produce a slightly softer cookie.
Instant espresso powder is optional but enhances the chocolate flavor beautifully.
Try different types of chocolate chips or chunks such as bittersweet or milk chocolate for variety.
Homemade toffee bits add a special touch, but store-bought toffee works well for convenience.
Sprinkling flaky sea salt after baking balances the sweetness and adds a delightful crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days for maximum freshness. Unbaked dough balls can be frozen in an airtight container for up to 6 weeks. When ready to bake, thaw dough balls at room temperature until soft enough to scoop and bake as directed.

How to Serve

Three large cookies with a golden-brown rough texture and gooey dark chocolate chunks are placed on a silver cooling rack lined with brown parchment paper. The cookies have cracks and swirls of melted chocolate on the surface, with a sprinkling of flaky salt visible on top. The cooling rack rests on a white marbled surface with small caramel pieces scattered around, and a soft gray cloth is partially visible in the top left corner. 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?

While you can use melted butter without browning, browned butter adds a rich, nutty flavor that greatly enhances the cookies. It’s worth the extra step for the best taste.

Why refrigerate the dough for 24 hours?

Chilling the dough allows the flavors to meld and helps the cookies develop a better texture. It also makes the dough easier to handle and results in thicker, chewier cookies.