Introduction

These Browned Butter Toffee Chocolate Chip Cookies are a delightful twist on a classic favorite. The nutty flavor of browned butter combined with rich toffee bits and semisweet chocolate makes each cookie irresistibly delicious and perfect for any occasion.

Three large, round cookies with a golden-brown color sit on a metal cooling rack lined with beige parchment paper; each cookie has a slightly cracked surface showing dark melted chocolate chunks and caramelized patches sprinkled with coarse salt crystals. The cooling rack rests on a white marbled texture. A light purple cloth is partially visible in the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
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)
2 large eggs plus 1 egg yolk (at room temperature)
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup homemade toffee bits or Heath brand
Flaky sea salt for finishing

Instructions

Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as it cooks. The butter will foam and make crackling sounds. When the crackling quiets, continue stirring until a nutty aroma develops and brown bits form at the pan’s bottom. Remove from heat and pour the browned butter, including the brown bits, into a mixing bowl.
Step 2: Stir the granulated and brown sugars into the hot browned butter until combined. Set aside to cool to room temperature.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and espresso powder if using.
Step 4: Once the butter mixture is cool, whisk in the eggs, egg yolk, and vanilla extract until smooth. Gradually fold in the dry flour mixture with a rubber spatula. Then gently stir in the chopped chocolate and toffee bits. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours.
Step 5: When ready to bake, let the dough sit at room temperature for about 1 hour until soft enough to scoop.
Step 6: Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper.
Step 7: Use a large cookie scoop to portion the dough into 3-tablespoon-sized balls and place them on the prepared sheets. The dough might be a bit dense and sticky, so be patient.
Step 8: For longer storage, freeze the portioned dough balls on a baking sheet until solid, then transfer to an airtight container. They keep well frozen for up to 6 weeks.
Step 9: Bake the cookies for 12 to 14 minutes, or until golden brown around the edges. Remove from the oven and sprinkle with flaky sea salt if desired. Let the cookies cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
Step 10: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Tips & Variations

Be sure to swirl and stir the butter carefully as it browns to avoid burning and achieve that perfect nutty flavor.
Adding instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
Try swapping semisweet chocolate for dark or milk chocolate to customize sweetness.
Use homemade toffee bits or a high-quality store-bought brand for the best texture and flavor.
Chilling the dough for at least 24 hours improves flavor development and keeps cookies from spreading too much while baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, freeze unbaked dough balls wrapped tightly in plastic and stored in an airtight container for up to 6 weeks. Bake frozen dough directly from the freezer, adding a couple of extra minutes to the baking time. Reheat baked cookies gently in a low oven or microwave for a soft, warm treat.

How to Serve

A close-up image shows a woman's hand holding a half-eaten chocolate chip cookie with a soft, gooey caramel center above a clear glass jar filled halfway with white milk. The cookie is golden brown with visible melted dark chocolate chunks and a few flakes of coarse salt sprinkled on top. Below the jar, there is a piece of light brown parchment paper on a white marbled surface, scattered with cookie crumbs. Two more chocolate chip cookies, one whole and one partially eaten, rest on the parchment paper behind the jar, with their rich, melty chocolate chips visible. The scene is bright and clean, emphasizing the fresh, homemade look of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter and use melted butter instead?

While you can use melted butter, browning it adds a rich, nutty flavor that distinguishes these cookies. The toasty aroma and caramel notes from browned butter elevate the overall taste and are highly recommended.

Why should I chill the dough for 24 hours?

Chilling allows the flour to fully hydrate and the flavors to develop more deeply. It also helps control spread in the oven, leading to thicker, chewier cookies with a better texture.