Brown Butter Toffee Chocolate Chip Cookies

Cookies
February 27, 2020
Cookies
February 27, 2020

Brown Butter Toffee Chocolate Chip Cookies

These brown butter toffee chocolate chip cookies taste straight from a bakery with a gooey center, crunchy edge, big pools

Share

Brown Butter Toffee Chocolate Chip Cookies

These brown butter toffee chocolate chip cookies taste straight from a bakery with a gooey center, crunchy edge, big pools of dark chocolate, and chunks of buttery toffee. Made with a soft salty-sweet brown butter cookie dough, these toffee chocolate chip cookies take your regular ol’ choco chip cookies to the next level. Pair this toffee chocolate chip cookie recipe with a glass of milk and you’re in for a seriously decadent chocolate chip cookie.

Are you a chocolate chip cookie fiend too? Check out these Espresso Chocolate Chip Cookies for a little pick me up or my personal fav, Copy Cat Levain Bakery Chocolate Chip Cookies!

brown butter toffee chocolate chip cookie with a bite taken out of it

Oh hi. I thought you might like these gooey brown butter toffee chocolate chip cookies. They’re gooey, chewy, crunchy, decadent and taste like they’re straight from a bakery. Plus they’re easy to make, a crowd pleaser, and freeze well!  If you’re a chocolate chip cookie lover, you’ll love this fun twist on classic brown butter choco chip cookies!

You’d be hard pressed to find someone who doesn’t love a good homemade chocolate chip cookie. I don’t know about you guys, but I make chocolate chip cookies so much that sometimes you just need to add a little extra oompf in, and take them to that next level. That’s where toffee comes in: buttery, sweet, and the perfect addition to chocolate chip cookies.

brown butter toffee chocolate chip cookie recipe

Ingredients for brown butter toffee chocolate chip cookies:

This toffee chocolate chip cookie recipe only requires one additional ingredient to your classic chocolate chip cookie recipe: toffee!

  • Butter: I cannot stress enough how important high quality butter is in chocolate chip cookie recipes. We use Vermont Creamery, but any high quality butter will do. Go ahead, splurge the extra dollar on the good box. It’ll be well worth it.
  • Brown Sugar + White Sugar: A mixture of brown sugar and white sugar will really deepen the flavor of these toffee chocolate chip cookies and give them the perfect sugary crunch.
  • Egg + Egg yolk: The extra egg yolk will keep your cookies super soft without getting too cakey!
  • Sea Salt: Salt is the most underrated ingredient of all time. A healthy sprinkle of sea salt offsets the sweetness of these brown butter toffee chocolate chip cookies, taking them from homemade to gourmet!
  • High Quality Chocolate: There really is a difference between high quality chocolate and the store brand. We love using chocolate bars and roughly chopping them to give you big pools of melty chocolate in your finished product.
  • Toffee: Feel free to use homemade toffee if you have the time, but you can always use premade or store bought for these homemade cookies!

gooey brown butter toffee chocolte chip cookies on a cooling rac

What is brown butter?

Brown butter is just regular butter that you essentially “toast” the milk solids in. It’s called brown butter, because it turns, well, brown. Duh. It develops a beautiful nutty, toasty caramel taste that just makes you want to drink it.

No? Just me. K cool.

How to make brown butter:

If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes, including these brown butter toffee chocolate chip cookies.

  • STEP ONE: Start by melting your butter over medium heat in a small sauce pan.
  • STEP TWO: Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
  • STEP THREE: Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
  • STEP FOUR: Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.

brown butter toffee chocolate chip cookie with pools of chocolate and flaky sea salt

I don’t know about you guys, but in my opinion, it’s always cookie time. What’re you waiting for? Whip up these brown butter toffee chocolate chip cookies for a decadent treat any time of the week!

XX

Print

Brown Butter Toffee Chocolate Chip Cookies

4.8 from 5 reviews
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter, lightly browned and cooled
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg and 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon sea salt
  • 1 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 8 ounce dark chocolate, chopped
  • 1/2 cup toffee, roughly chopped

Instructions

  1. In a heavy bottomed saucepan heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool completely before using
  2. In a large mixing bowl, combine the cooled brown butter, brown sugar and white sugar, whisking until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the chocolate and toffee pieces.
  3. Allow the dough to chill for at least an hour or overnight.
  4. When you are ready to bake the cookies, preheat the oven to 350°F  and line 2 cookie sheets with parchment paper. Scoop out the cookies using a 1 ounce cookie scoop and place the balls 2 inches apart on prepared cookie sheets. Bake for 12 to 14 minutes or until the edges are golden brown, but the center is still gooey. Allow to cool before devouring!

Keywords: brown butter toffee chocolate chip cookies, toffee chocolate chip cookies

More brown butter recipes?

Brown Butter Nutella Hazelnut Cookie Bars (yes, they are as good as they sound)

S’mores Cookies

Browned Butter Soft Snickerdoodles

Brown Butter Chocolate Chip Banana Cake

Brown Butter Maple Chess Pie

Bourbon- Fig Swirled Brown Butter Banana Bread

Herby Mushroom Tagliatelle with Brown Buttered Sage

Brown Butter Banana Bread

Brown Butter Brownie Ice Cream

 

 

 

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *

  1. Haven’t tried this recipie yet, but am thinking of doing this for school and making ice cream sandwiches with them. Would this be a good cookie? also i wont have much time to refrigerate the dough (maybe 15-30 mins) so would it still work?

  2. I don’t know what happened or whatever I did wrong but the dough came out crumbly and when I baked my cookies the chocolate melted SO much faster than the cookies baked and burnt all over the pan. I am so disappointed ☹️

    • Hi Sarah! Oh no! That’s never happened to me before. If your dough was crumbly you might have browned your butter too well! When you brown butter it causes the liquid to evaporate off which can lead to a dry cookie. Next time try taking the butter off as soon as it starts to brown to brown it a little more lightly! You can also use a little less flour or add a Tablespoon of milk or yogurt to bring the dough back together!

  3. Hi! This recipe looks amazing and I plan on making it soon. I just wanted to know what you recommend in terms of chilling the dough, should it be kept for an hour or overnight. Like what do you think would be best for the dough before baking it! Thank you!!

    • Hi Shez! I find that the flavors tend to settle and deepen the longer it chills so if you can, I would chill it overnight! Just leave the dough out on the counter for a half hour before baking so that it comes to room temp!

  4. hi! these cookies look so delicious, but would i be able to substitute the butter with margarine? would there be any adjustments that i would need to make to the rest of the ingredients, and do you know how it would turn out? thanks!!

    • I’ve never tried to brown margarine so I’m not sure these would work with margarine! Let us know how it goes if you do try it out! Other than that, margarine does tend to spread more than butter so I’d recommend refrigerating your cookie dough overnight!

  5. Hi there!
    I just made the dough and I know you say to chill overnight. I was wondering if the dough can be put in the freezer as well? How long would you recommend me keeping the cookies or the dough frozen?

    Also! How long do you recommend me keeping the dough chilled before I have to bake them?

    Thank you for this recipe!

    • Hi Jasmine! you could definitely freeze the dough. You can freeze it for up to 3 months. I prefer to scoop the dough out into cookies and freeze the scooped cookie dough balls just because hard cookie dough is more difficult to scoop/shape. Just store the cookie dough balls in a freezer safe bag and defrost in the fridge overnight before cookie. They might take a minute or two more to bake and will spread a little bit less after being chilled for so long, but still delicious!