The absolute BEST Brown Butter Toffee Chocolate Chip Cookies! Gorgeously chewy with crinkly edges. You won’t be able to make these delicious toffee-studded cookies fast enough. Make these perfectly chewy and decadent cookies by incorporating the rich nuttiness of brown butter, the sweetness of toffee bits, and the indulgence of chocolate chips. YUM!
If I were to choose one cookie for the rest of my life, it would be these: Brown Butter Toffee Chocolate Chip Cookies.
Yes, Toffee Chocolate Chip Cookies are my favorite cookie! Formerly known as The Perfect Cookie, it’s a recipe that has withstood the test of time.
Brown Butter Toffee Chocolate Chip Cookies
Elevate your homemade cookie game with these: Brown Butter Toffee Chocolate Chip Cookies!
A chewy, indulgent treat that’s irresistible! Is there anything better than crinkly, gorgeously chewy cookies studded with toffee bits and bittersweet chocolate chips?
The combination of brown butter, toffee, and chocolate chips makes these cookies addictively delicious. The brown butter changes the texture so the cookies are chewy with crinkly edges. The toffee bits melt into little pockets of gooey caramel. The bittersweet chocolate chips are the perfect addition. A sprinkle of flaky sea salt balances the cookie so there’s a hint of salty, savory flavor!
The most gloriously crispy and chewy cookie! I’ve made these for just about everyone (friends, family, teachers, mailman, neighbors, etc.) and everyone says the same thing: these are the BEST cookies!
- Toffee (Skor) bits. Little caramel bits add texture and flavor. Toffee or Skor bits can be found in most grocery stores nowadays. They add caramel sweetness and melt down into little pockets of sticky toffee goodness. They add incredibly delicious flavor and chew. Like melted caramel sugar bits!
- Bittersweet Chocolate Chips. Substitute with milk chocolate if you prefer sweeter.
- Browned Butter. For deep, nutty flavor! And gorgeously chewy edges! Cooking the butter until the milk solids brown develops tons of toasty, nutty flavor. While browning the butter can seem like an extra step, it’s the KEY to deep flavor and that chewy, crispy texture. No cakey or bland cookies here!
- Flour. Regular all-purpose flour works great.
- Eggs. Adds chew and structure. Do not overbeat!
- Baking Soda. For slight lift.
- Brown Sugar. Deep, caramel-y flavor. The extra moisture in brown sugar also keeps the texture chewy.
- White granulated sugar. Adds sweetness, chew, and structure.
- Flaky Sea Salt. The perfect finishing touch! I used Maldon.
- Brown butter. In a medium saucepan, add butter and cook over medium heat until browned and nutty smelling. Remove from heat and cool for 10-15 minutes.
- Make batter. In a large bowl, combine brown sugar, white sugar, and browned butter. Add eggs and vanilla. Mix briefly to combine. Add flour, baking soda, and salt. Mix again to combine.
- Add chocolate chips and toffee bits. Switch to a spatula and mix well.
- Bake. Line a sheet pan with parchment paper. Scoop batter onto the sheet pan, making sure there’s enough space for the cookies to spread. Bake at 375F for 7-10 minutes.
- Sprinkle with flaky sea salt. Transfer to cooling rack.
Watch how to make it:
- 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 10-15 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.
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 eggs until just combined.
- For thick + chewy cookies, beat eggs 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:
Where can I find Toffee (Skor) Bits?
Toffee or Skor bits (they are called both) 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. FYI they do contain almond paste so these are not nut-free.
Can I freeze these cookies?
Yes, these cookies freeze well. Simply scoop the raw cookie dough onto a parchment-lined baking sheet and place in the freezer. When completely frozen, transfer to a container. 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.
How do I store these cookies?
Browned Butter Chocolate Chip Cookies taste best on the day they are made. To store extras, keep them in a cookie tin — which is a round aluminum tin that can be found at the dollar store, baking store, and kitchen store. 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.
More easy Desserts to enjoy:
- Malted Chocolate Chip Cookies
- Dalgona Latte with Honeycomb Toffee
- Chocolate Almond Espresso Cake
- Not-Too-Sweet Meyer Lemon Bars
- Coconut Mochi Cake
- M&M Popcorn
Toffee Chocolate Chip Cookies
- Hand Mixer
- Sheet Pans
- Parchment Paper
- Cookie Scoop
- 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 or bittersweet chocolate chips
- 1/2 cup toffee bits
- Flaky sea salt (I use Maldon)
- 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.