Brown Butter Chocolate Chip Toffee Cookies
Our irresistible Brown Butter Chocolate Chip Toffee Cookies are a culinary delight that combines the richness of brown butter, the sweetness of chocolate chunks, and the crunch of toffee pieces. These homemade treats are the perfect balance of indulgence and sophistication, sure to satisfy your cookie cravings and impress your taste buds.
Browned butter creates a rich, caramel-like flavor that makes these cookies taste far more special than regular butter cookies.
Absolutely! Chocolate chips, milk chocolate, bittersweet chocolate, or chopped chocolate all work well in this recipe.
Yes! The cookie dough can stay refrigerated for up to 3 days before baking.
Yes! Freeze the cookie dough balls on a baking sheet first, then transfer to an airtight container or freezer bag for up to 3 months.
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Usually this happens when the dough isn’t chilled long enough or the butter was still too warm when mixed.
Ingredient Notes
- Salted Butter: Creates rich browned butter flavor with a nutty aroma.
- Dark Brown Sugar: Adds moisture and chewy texture.
- Granulated White Sugar: Helps create crispy edges.
- Eggs: Bind the dough and add richness.
- Vanilla Extract: Enhances the warm cookie flavors.
- All-Purpose Flour: Gives the cookies structure.
- Baking Powder: Helps the cookies bake up soft and thick.
- Chocolate Chunks: Create gooey pockets of melted chocolate.
- Toffee Pieces: Add buttery crunch and caramel flavor.
Brown Butter Chocolate Chip Toffee Cookies
- Make the brown butter first by melting the butter over medium heat in a large skillet.
- Continue cooking the butter over medium heat for 3-5 minutes, stirring often until the butter is frothy on top.
- Lower the heat slightly and continue cooking and stirring occasionally until the butter is a rich, amber color, about 1-2 minutes. Remove from the heat promptly. Allow the butter to cool to room temperature.
- Beat together the cooled butter, brown and white sugar in a large mixing bowl with a hand or stand mixer until combined.
- Add in the eggs and vanilla and beat until creamy and thick.
- Gently mix in the flour and baking powder until completely combined.
- Fold in the chocolate chunks and toffee pieces.
- Cover well and refrigerate the dough for 1 hour.
- When ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line two large baking pans with parchment paper or spray lightly with baking spray. Using a 1 ½ Tablespoon cooking scoop, scoop out a heaping ball of dough and roll into golf ball or larger sized balls.
- Place the chilled cookie dough on the prepared baking sheet, 1 ½ inches apart from each other, and bake for 8-12 minutes or until set on the edges and crinkly on top.
- Allow the cookies to cool on the baking sheet for 5 minutes and then remove to a cooling rack to cool completely or serve warm.
Brown Butter Chocolate Chip Toffee Cookies
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Equipment
Ingredients
- ¾ cup 1 ½ sticks salted butter, cubed
- ¾ cup dark brown sugar packed
- ⅓ cup granulated white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup chocolate chunks
- ¾ cup toffee pieces
Instructions
- Make the brown butter first by melting the butter over medium heat in a large skillet.
- Continue cooking the butter over medium heat for 3-5 minutes, stirring often until the butter is frothy on top.
- Lower the heat slightly and continue cooking and stirring occasionally until the butter is a rich, amber color, about 1-2 minutes. Remove from the heat promptly. Allow the butter to cool to room temperature.
- Beat together the cooled butter, brown and white sugar in a large mixing bowl with a hand or stand mixer until combined.
- Add in the eggs and vanilla and beat until creamy and thick.
- Gently mix in the flour and baking powder until completely combined.
- Fold in the chocolate chunks and toffee pieces.
- Cover well and refrigerate the dough for 1 hour.
- When ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line two large baking pans with parchment paper or spray lightly with baking spray. Using a 1 ½ Tablespoon cooking scoop, scoop out a heaping ball of dough and roll into golf ball or larger sized balls.
- Place the chilled cookie dough on the prepared baking sheet, 1 ½ inches apart from each other, and bake for 8-12 minutes or until set on the edges and crinkly on top.
- Allow the cookies to cool on the baking sheet for 5 minutes and then remove to a cooling rack to cool completely or serve warm.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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