Brown Butter Toffee Chocolate Chip Cookies
These bakery-quality brown butter toffee chocolate chip cookies combine the nutty flavor of browned butter with the buttery, sweet crunch of toffee and the sweet indulgence of chocolate chunks.
Servings: 18
Calories: 376kcal
Ingredients
- 1 ¼ cups unsalted butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 large egg plus 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 ounces semisweet chocolate baking bar roughly chopped
- 1 cup toffee bits
- flaky sea salt for sprinkling on top of cookies
Instructions
- Brown the butter in a light-colored pan, stirring it frequently as it melts and then browns to ensure that it does not burn. Once browned, immediately transfer the butter to a large, heat-safe bowl. Let the browned butter cool for 10 to 20 minutes.1 ¼ cups unsalted butter
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- When the butter has cooled slightly, add both sugars and vanilla and whisk to combine.1 cup dark brown sugar, ½ cup granulated sugar, 1 Tablespoon vanilla extract
- Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.1 large egg plus 1 large egg yolk
- In a medium bowl, add flour, cornstarch, baking soda, and fine sea salt and whisk to combine.2 ¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- Give the sugar mixture a quick whisk and then add the flour mixture. Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture until just a few streaks of flour remain.
- Add chopped chocolate and toffee bits and stir just until blended. (Tip: Save some of the chopped chocolate to press onto the outside of the cookie dough balls before baking and some of the toffee bits to sprinkle on top after baking.)6 ounces semisweet chocolate baking bar, 1 cup toffee bits
- Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets. (Optional: Press an extra chocolate chunk or two onto the outside of each cookie dough ball.)
- Bake the cookies for about 10 minutes. The cookies will still appear pale and puffy with lightly golden edges when you remove the tray from the oven. Sprinkle a pinch of flaky sea salt (and some more toffee bits) onto each cookie and allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Storage: Cookies can be stored in an airtight container for up to 4 days.
Freezing: Once completely cooled, cookies can be sealed in an airtight container and stored in the freezer for up to 2 months. Cookie dough can also be frozen to bake later.
Don't want to brown the butter? Reduce the amount of butter to 1 cup (226 grams) and simply melt it before adding the sugars and vanilla.
You can substitute 1 cup (170 grams) of chocolate chips for the chopped chocolate baking bar if you prefer.
I used Heath brand toffee bits, which can be found in the baking aisle near the chocolate chips in most grocery stores. You could also finely chop a toffee bar, if you prefer.
Nutrition
Calories: 376kcal | Carbohydrates: 43g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 105mg | Fiber: 1g | Sugar: 29g | Vitamin A: 570IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 2mg
