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Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 62 reviews

These Browned Butter Toffee Chocolate Chip Cookies feature a rich, nutty flavor achieved by browning butter before combining it with a blend of sugars, flours, chocolate chunks, and homemade toffee bits. The optional espresso powder enhances the depth of flavor, while flaky sea salt adds a finishing touch to balance the sweetness. The dough benefits from a resting period in the refrigerator to develop maximum flavor and texture, resulting in chewy, decadent cookies with crispy edges.

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)

For Finishing

  • Flaky sea salt, for finishing

Instructions

  1. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as the butter melts and starts to foam, producing crackling and popping sounds. Continue until these noises quiet down and the butter develops a nutty aroma with amber brown bits forming at the bottom. Remove from heat and pour the butter along with the browned bits into a mixing bowl, preserving the flavorful bits.
  2. Add Sugars and Cool: Stir the granulated sugar and dark brown sugar into the hot browned butter until combined. Set the mixture aside to cool to room temperature before proceeding.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional espresso powder until evenly mixed.
  4. Mix Wet Ingredients and Dough: Once the butter-sugar mixture is cooled, whisk in the eggs, egg yolk, and vanilla extract until fully incorporated. Gradually fold in the dry ingredient mixture using a rubber spatula until just combined. Stir in the chopped semisweet chocolate and homemade toffee bits evenly through the dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours, up to 72 hours, to allow flavors to develop.
  5. Prepare Dough for Baking: Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour or just until soft enough to scoop easily.
  6. Preheat Oven and Prepare Sheets: Preheat your oven to 350ºF (177ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Shape Cookies: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and arrange them spaced on the prepared baking sheets. The dough may be slightly firm and challenging to scoop due to chilling.
  8. Optional Dough Freezing: If desired, you can freeze shaped dough balls on a baking sheet until solid, then transfer to an airtight container for storage up to 6 weeks. Bake from frozen when ready.
  9. Bake the Cookies: Bake the cookies between 12 to 14 minutes, or until golden brown around the edges. Remove from the oven and immediately sprinkle flaky sea salt over the top for a balanced finish.
  10. Cool and Store: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Notes

  • Resting the dough in the refrigerator for 24-72 hours enhances the flavor and texture of the cookies.
  • The optional instant espresso powder intensifies the chocolate flavor without adding a coffee taste.
  • Using a combination of all-purpose and bread flour yields a chewier cookie texture.
  • Homemade toffee bits can be substituted with store-bought Heath bits for convenience.
  • For longer storage, freeze shaped dough balls before baking for up to 6 weeks.
  • Sprinkling flaky sea salt on baked cookies creates a delightful sweet-salty contrast.

Keywords: browned butter cookies, toffee chocolate chip cookies, homemade cookies, chewy cookies, browned butter, toffee bits, chocolate chip cookies, dessert, baking

Find it online: https://annakocht.com/browned-butter-toffee-chocolate-chip-cookies-recipe/