Description
These browned butter toffee chocolate chip cookies combine nutty browned butter, sweet toffee bits, and melty semi-sweet chocolate chips for a perfect balance of crisp edges and chewy centers. A quick and easy homemade treat that feels like a comforting indulgence.
Ingredients
- 1 cup (227 grams) unsalted butter, browned
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (160 grams) toffee bits (Heath or Skor recommended)
- 1 1/2 cups (270 grams) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 1 cup (227 grams) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as the butter melts, foams, and then begins to brown with small brown flecks and a nutty aroma. Remove from heat immediately once browned to avoid burning.
- Mix sugars and browned butter: Transfer browned butter to a mixing bowl and let cool slightly (3-4 minutes). Add 3/4 cup granulated sugar and 3/4 cup light brown sugar. Use a hand mixer or stand mixer to combine until creamy and smooth.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then add 1 teaspoon pure vanilla extract and mix briefly.
- Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula to avoid overworking the dough. Stop mixing once flour streaks disappear.
- Fold in toffee bits and chocolate chips: Gently fold in 1 cup toffee bits and 1 1/2 cups semi-sweet chocolate chips, being careful not to crush the toffee.
- Portion and chill dough (optional but recommended): Using a 1.5 tablespoon cookie scoop, place dough balls onto parchment-lined baking sheets spaced about 2 inches apart. Chill dough for 15-30 minutes to help cookies hold shape and intensify flavors.
- Bake: Preheat oven to 350°F (175°C). Bake cookies on the center rack for 10-12 minutes until edges are golden brown but centers still look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
Do not overbake to maintain chewy centers. Chilling dough is recommended for thicker cookies and better flavor. Use unsalted butter for better control of saltiness. Adding flaky sea salt on top before baking enhances flavor. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Toffee bits can be substituted with chopped nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180210
- Sugar: 1618
- Fat: 911
- Carbohydrates: 2428
- Protein: 23
Keywords: browned butter cookies, toffee chocolate chip cookies, easy homemade cookies, chewy cookies, quick cookie recipe, toffee bits, chocolate chip cookies