Brown Butter Chocolate Chip Cookies with Toffee Bits! The perfect cookie that you need in your life RIGHT NOW.
If I were to choose one cookie to bake for the rest of my life, it would be these: Brown Butter Chocolate Chips Cookies with Toffee Bits.
I’ve made these cookies for just about everybody: friends, family, teachers, coaches, neighbors, the mailman, delivery workers, plumber, etc. etc.
And everyone says the same thing: these cookies are SO good!
They are a modified version of Bon Appetit‘s Brown Butter Toffee Chocolate Chip Cookie.
My modifications were slight but enough to warrant a recipe. Basically, my version is more plebeian and accessible; everything can be found at the grocery store. I substituted toffee bits for chopped up Skor bar and chocolate chips for chocolate wafers/discs. I also adjusted vanilla and sugar amounts.
The biggest adjustment comes from the toffee bits, also called Skor bits. These tiny caramel bits make the texture and flavor truly amazing!
Ingredients:
Besides the flour, baking soda, brown sugar, and white granulated sugar, you’ll need:
- Brown Butter. For deep, nutty flavor! And gorgeously chewy edges!
- Bittersweet Chocolate Chips. Substitute with milk chocolate if you prefer sweeter.
- Toffee (Skor) bits. Little caramel bits that add texture and flavor.
- Flaky Sea Salt. The perfect finishing touch!
Where can I find Toffee (Skor) Bits?
Toffee bits can easily be found in the baking aisle of most grocery stores. Look in the chocolate chip section — it will be in the same section!
I buy the Hershey’s brand, which is labeled Chipits or Skor. Basically, they are tiny toffee bits.
FYI they do contain almond paste so these are not nut-free.
Two ways to bake: Thin + Crispy OR Thick + Chewy
There’s two ways to bake these cookies: thin + crispy OR thick + chewy.
The difference lies in a very small detail: the amount of time the eggs are beaten.
For thin + crispy cookies, beat until just combined.
For thick + chewy cookies, beat the cookies for longer — about 30-60 seconds.
A small, minor difference that creates a vastly different cookie texture! You can see the difference in the batter below:
Honestly, they are both good. Some people prefer them thin + crispy. Others like them thick + chewy. It’s really a matter of personal preference. I’ve baked them both ways and loved them both ways.
I’ve included both textures in the recipe below. Enjoy!
FAQ: Why do I need browned butter?
Browned butter tastes nutty, deep, and aromatic. The flavor diffference is significant!
Also, browned butter produces a flatter cookie with crispy/chewy edges. The texture is everything in these cookies!
Browning butter can seem like an intimidating extra step. But it’s the KEY to deep flavor and that chewy, crispy texture.
FAQ: Can I freeze these cookies?
Yes, these cookies freeze well.
Simply scoop the raw cookie dough onto a parchment lined baking sheet. When the raw cookie scoops are frozen, transfer to a container and keep in the freezer until ready to bake.
When ready to bake, preheat the oven at 350F (vs the usual 375F) and add an extra 2-4 minutes to compensate for the frozen dough. They won’t spread as much FYI.
FAQ: How do I store The Perfect Cookie?
These cookies taste best on the day they are made. But if you need to store extras, keep them in a cookie tin. Airtight containers do not work — the texture becomes BLEH.
You can also leave the cookies loosely covered, at room temperature. They will harden after 2-3 days, though.
If you can’t finish the cookies within 3 days, I recommend freezing the cookies. That’s the best way to keep their texture. When ready to eat, defrost at room temperature or briefly reheat in a 350F oven.
PRO TIPS:
- COOL THE BROWNED BUTTER. After the butter is browned, it’s very hot. Immediately adding eggs will inadvertently temper the eggs. Instead, set a timer and cool the butter for 15 minutes.
- DO NOT USE A STAINLESS STEEL BOWL. I’ve learned the hard way — stainless steel prevents the brown butter from cooling properly. The metal retains all the heat and accidentally tempers the eggs. Instead, use a ceramic, glass, plastic, or bamboo bowl.
- USE PARCHMENT PAPER. The toffee bits are very sticky. Parchment paper will make sure the cookies release easily. Although a silpat will also work, the cookies will not bake as crisp.
- BAKE A LITTLE UNDER. These cookies taste best when a little undercooked. Pull them out of the oven when they are firm and crispy looking on the edges and soft in the middle. At first, they will look puffy. But they will collapse as they cool, leaving cracked tops and ripply edges.
- ADD SALT AFTER BAKING. That way, the salt won’t melt and disappear while baking. Sprinkle immediately after removing them from the oven, so they will stick to the cookies with the residual heat.
Watch how to make Brown Butter Toffee + Chocolate Chip Cookies:
Other easy Desserts you may enjoy:
Brown Butter Toffee + Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
- Flaky sea salt (I use Maldon)
Instructions
- Preheat the oven to 375F/190C and line sheet pans with parchment paper.
- In a medium saucepan, brown the butter: cook over medium heat until the butter melts then turns caramel brown in color, about 5-7 minutes. The butter will foam and bubble. Stir often.
- Transfer into a large bowl (I recommend plastic, glass, ceramic, or bamboo. DO NOT use a stainless steel for faster cooling). The brown butter will contain sediment that sinks to the bottom. Cool browned butter for 10-15 minutes, at room temperature.
- Add brown sugar and sugar. With an electric hand mixer, beat on low speed until the sugars and butter have combined, about 1-2 minutes. It should look like muddy sand.
- For thin + crispy cookies: add the vanilla and ROOM TEMPERATURE eggs and beat until just combined.
- For thick + chewy cookies: add the vanilla and eggs (the eggs can be cold), one at a time, and beat until just combined. Then increase the hand mixer speed to medium and beat until lighter in color and thicker. This doesn't take long — an additional 30-60 seconds at most. Don't overmix!
- Add flour, salt, and baking soda. Mix on low until just combined.
- Switch to a hand held spatula. Add chocolate chips and toffee bits. Mix until fully combined. The cookie dough will look very moist.
- Using a medium cookie scoop, scoop cookie dough onto the sheet pan. For smaller cookies, use a medium cookie scoop which measures 2 Tbsp. For larger cookies, use a large cookie scoop which measures 3 Tbsp. Do not flatten as the cookies will spread on their own.
- Bake until edges are golden brown and firm but the center is still soft, about 7-11 minutes. The cookies will be puffy when they first come out of the oven but will "collapse" as they cool. Sprinkle immediately with flaky sea salt.
- Let the cookies sit on the baking sheet for 10 minutes before transferring to a wire rack. Cool and enjoy.
Notes
I followed the recipe to the T. The cookies are superb and worth the extra step in browning the butter. Thank you for the recipe! I won’t be making chocolate chip cookies any other way. Can’t wait to try your other desserts.