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Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 130 reviews

These Browned Butter Toffee Chocolate Chip Cookies boast a rich, nutty flavor achieved by browning the butter to bring out deep caramel notes. Combined with dark and semisweet chocolate, homemade or store-bought toffee bits, and a touch of flaky sea salt for finishing, these cookies deliver the perfect balance of sweet, salty, and buttery goodness. The dough’s 24-72 hour refrigeration enhances flavor and texture, resulting in irresistible, chewy cookies with a golden crust.

Ingredients

Scale

Butter and Sugars

  • 2 sticks (227 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) lightly packed dark brown sugar

Dry Ingredients

  • 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)

Wet Ingredients

  • 2 large eggs plus 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla extract

Add-ins

  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup homemade toffee bits or Heath brand toffee bits
  • Flaky sea salt for finishing

Instructions

  1. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally and cook until the butter foams with audible crackling and popping sounds. Once the noise quiets, continue swirling or stirring until the butter emits a nutty aroma and brown bits form at the bottom. When the bits turn amber, remove from heat and transfer the butter along with the brown bits to a mixing bowl to capture the rich flavor.
  2. Add Sugars: Stir the granulated sugar and brown sugar into the hot browned butter until fully combined. Set the mixture aside to cool to room temperature to avoid cooking the eggs in the next step.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and the optional instant espresso powder to blend the leavening agents and flavor enhancers.
  4. Combine Wet and Dry Mixtures: Once the butter-sugar mixture is cooled, whisk in the eggs, egg yolk, and vanilla extract until thoroughly incorporated. Gradually add the dry ingredient mixture, folding gently with a rubber spatula just until combined to avoid overworking the dough. Stir in the chopped semisweet chocolate and toffee bits evenly throughout the dough.
  5. Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting period allows the flavors to meld and improves the dough’s texture.
  6. Prepare for Baking: Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour until it softens enough to scoop easily.
  7. Preheat Oven and Prepare Sheets: Set the oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and promote even baking.
  8. Scoop Cookies: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and place them spaced apart on the prepared baking sheets. Dough may be slightly firm and challenging to scoop due to chilling.
  9. Optional Freezing: If desired, freeze the portioned dough balls on a baking sheet until solid. Transfer the frozen dough balls to an airtight container and store in the freezer for up to 6 weeks for future baking convenience.
  10. Bake: Bake the cookies for 12 to 14 minutes or until they are golden brown around the edges but still soft in the center.
  11. Finish with Salt and Cool: Immediately after removing the cookies from the oven, sprinkle flaky sea salt on top to enhance the sweet and buttery flavors. Let the cookies cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.
  12. Store: Keep the cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness and chewiness.

Notes

  • Chilling the dough for at least 24 hours is crucial for flavor development and improved texture.
  • Instant espresso powder is optional but enhances the chocolate flavor subtly.
  • Flaky sea salt on top adds a perfect finishing touch by balancing sweetness.
  • Freezing dough balls can extend storage life and provide ready-to-bake cookies anytime.
  • For best results, use a combination of all-purpose and bread flour for optimal chewiness and structure.
  • Butter should be unsalted to better control the saltiness in the final cookies.

Keywords: brown butter cookies, toffee chocolate chip cookies, browned butter, homemade toffee cookies, chewy chocolate chip cookies, best chocolate chip cookies

Find it online: https://miarosetti.com/browned-butter-toffee-chocolate-chip-cookies-recipe/