Brown Butter Toffe Chocolate Chip Cookie
The absolute BEST Brown Butter Toffee Chocolate Chip Cookies! Gorgeously chewy with crinkly edges. Make these perfectly chewy and decadent cookies with the rich nuttiness of brown butter, the sweetness of toffee bits, and the indulgence of chocolate chips. YUM!
Servings: 30 cookies (2 Tbsp each)
Calories: 181kcal
Equipment
- Hand Mixer
- Sheet Pans
- Parchment Paper
- Cookie Scoop
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 or bittersweet 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.
Video
Notes
*1 I recommend a medium size saucepan to brown the butter. The greater surface area will allow the butter to brown faster (vs a small saucepan). Also, do not use a teflon coated pan -- the teflon coating interferes with browning the butter.
*7 Parchment paper is the key to easy removal of the cookies from the sheet pan. The toffee melts into sticky bits and sticks to the bottom of the sheet pan, making removing the cookies difficult.
***Toffee bits can be found in the baking aisle. I use Hershey's toffee bits, also labeled Skor bits. FYI, they contain almond paste.
Nutrition
Serving: 0g | Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 253IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg