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Brown Butter Toffee Chocolate Chip Cookies

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These irresistible cookies combine the rich nuttiness of brown butter with crunchy toffee bits and melty chocolate chips for a cozy, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (130g) toffee bits (Heath or Skor recommended)
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (225g) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon. The butter will foam, then start to turn golden brown and smell nutty, about 5-7 minutes. Remove from heat immediately when you see browned bits at the bottom but before it burns. Transfer to a heat-safe bowl to cool for 10 minutes.
  2. Mix sugars and egg: In a large bowl, whisk together 3/4 cup (150g) packed brown sugar and 1/4 cup (50g) granulated sugar. Add 1 large egg and 1 teaspoon vanilla extract. Whisk until smooth and slightly fluffy, about 1-2 minutes.
  3. Combine browned butter: Slowly pour the cooled brown butter into the sugar mixture while whisking continuously. It’ll look glossy and rich—this is the base of your cookie dough.
  4. Mix dry ingredients: In another bowl, sift together 2 cups (250g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep the cookies tender.
  5. Add chocolate chips and toffee bits: Gently fold in 1 cup (170g) chocolate chips and 3/4 cup (130g) toffee bits. The dough should be thick and slightly sticky.
  6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This step helps control spreading and intensifies flavor.
  7. Preheat oven and prepare baking sheet: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the sheet. Bake for 10-12 minutes until edges are golden but centers still look soft. The cookies will continue to set as they cool.
  9. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use a light-colored pan to watch the butter color change easily and stir constantly to prevent burning. Chill dough for at least 30 minutes to prevent spreading and improve flavor. For chewier cookies, bake for less time; for crispier edges, bake a minute or two longer but watch closely. Use a cookie scoop for even-sized cookies. Be gentle folding in toffee bits to keep their crunch.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, easy cookie recipe, homemade cookies, chocolate chip cookies, toffee bits, baking, dessert

Find it online: https://eliplate.com/brown-butter-toffee-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-homemade-treats/