These Brown Butter Chocolate Chip Toffee Cookies are everything you could want in a cookie… and then some! Moist and chewy in the center with lightly crispy edges, and rich, nutty, toffee, and chocolate flavors, they’re a true showstopper and simple to make!
Brown Butter and Toffee Chocolate Chip Cookies (A.K.A. The Perfect Mash Up!)
Why choose between brown butter toffee cookies and brown butter chocolate chip cookies when you can have both, thanks to these brown butter and toffee chocolate chip cookies? If you’ve baked a few of my recipes, you already know I love a brown butter moment, lol… I mean, seriously, why have melted butter, when you can just go the extra mile and achieve those nutty, toasty notes.
Plus, all the mix-ins of these cookies take it to a whole new level. They’re rich and buttery with nutty, caramely notes, and you get shards of crisp toffee and melty chocolate in every bite. This cookie is bakery worthy, and, needless to say, I am pretty obsessed!
Ingredients You’ll Need
Flour: I use a combination of bread flour and all-purpose flour for the base of the cookie dough. The all-purpose flour gives the cookies structure, and the bread flour keeps them soft and chewy in the center. If needed, you can use only all-purpose flour. Or, if you need these cookies to be gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Leaveners: We’re using a combination of both baking powder and baking soda to ensure a chewy texture and tender crumb. Make sure they’re both fresh for the best results!
Salt: A must-have in every baked good, a pinch of salt enhances the rest of the ingredients and balances the sweetness.
Unsalted Brown Butter: This creates a deep, rich, nutty flavor base.
Sugar: Granulated sugar sweetens the dough and gives the cookies structure, contributing to the crisp edges. Then, I include dark brown sugar for a soft, chewy center and a rich, molasses taste.
Egg: A whole egg and an extra egg yolk are my secret to rich cookies that hold their shape.
Vanilla Extract: This enhances the rest of the ingredients and infuses the dough with vanilla flavor, giving it extra depth.
Mix-Ins: Skip store-bought options, and make homemade toffee. Then, add dark chocolate chunks. I prefer to use a high-quality chocolate bar, chopping it into pieces, but chocolate chips will also work. Or, substitute milk chocolate or semi-sweet chocolate for a slightly different taste.
Flaky Salt: The finishing touch, this creates the perfect balance of sweet and salty flavors.
How to Make Brown Butter Chocolate Chip Toffee Cookies
Step 1. Make the brown butter. Heat pieces of butter in a small pan over medium heat until the butter turns amber in color. It will foam and start to pop. Then, brown bits will form on the bottom of the pan. You’ll know it’s done when the popping slows, and you smell a nutty aroma! Transfer the butter, making sure you get all the browned bits, to a heat-safe bowl, and let it cool.
Step 2. Combine. Sift the dry ingredients in a medium mixing bowl. Then, beat both sugars, cooled browned butter, and vanilla in a large bowl. Add the egg and egg yolk, and beat again to combine.
Step 3. Add your sifted flour mixture to the bowl of wet ingredients, and mix just until combined. Then, fold in the toffee pieces and chocolate chunks.
Step 4. Chill. Transfer your cookie dough to the fridge. This allows the flour to hydrate and absorb the flavors!
Step 5. Bake. Portion the cookie dough, placing it on a lined baking sheet, leaving space between each piece. I like to add extra toffee and chocolate pieces on top! Then, bake just until the edges are set, and the centers are still soft.
Step 6. Cool. Top the cookies with flaky sea salt, let them rest at room temperature, and enjoy. Trust me. It’s worth the wait! This allows them to set so they hold their shape.
My Top Tips & Tricks
- Use room temperature ingredients. Allow your egg to sit out and come to room temperature before you begin. This allows it to blend seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Don’t overmix the cookie dough! Stir just until no streaks remain. Otherwise, your brown butter chocolate toffee cookies will turn out dense and tough, which we definitely don’t want!
- Measure your flour carefully. For the best results, I recommend using a food scale. However, if that’s not an option, the spoon and level method also works.
- Don’t skip chilling the dough. For the best taste and texture, I recommend letting it chill overnight. However, if needed, a 45-minute chill will work just fine.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the edges are set. They’ll continue to bake slightly and set as they cool in the pan!
- Shape the cookies. As soon as they’re out of the oven, use a cookie cutter or a large glass to shape the cookies into perfect circles. To do so, place the cutter or cup over each cookie, and gently swirl it around the edges to shape and smooth them.
Make Ahead Options
These browned butter toffee chocolate chip cookies are great to make ahead. You’ve got two options:
Store the Cookie Dough: Prepare the dough as directed, cover tightly, and refrigerate for up to 48 hours before baking. Bake from the fridge as usual.
Freeze the Dough: Scoop the dough into balls, freeze until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time as needed.
How to Store and Freeze
Once cool, transfer leftover cookies to an airtight container or sealable bag, and store them at room temperature for up to 5 days.
Or, freeze them for up to 3 months, placing a sheet of parchment paper between each cookie to prevent them from sticking. Thaw in the fridge or at room temperature when you’re ready to eat, and they’ll taste as good as new!
More Cookie Recipes You Don’t Want to Miss
- Chocolate Chip Cookie Skillet with Brown Butter
- Hot Chocolate Cookies with Marshmallows
- White Chocolate Dipped Chocolate Peppermint Cookies
- Fluffernutter Cookies with a Sugar Topping
- Key Lime Cookies with a Sugar Topping
- Lemon Sugar Cookies with a Sugar Topping
I hope you love my Brown Butter Chocolate Chip Toffee Cookies! They’re crisp around the edges, soft and chewy in the center, and studded with toffee and chocolate bits in every irresistible bite. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Brown Butter Chocolate Chip Toffee Cookies
Ingredients
- 1 cup all purpose flour
- 1/2 cup bread flour can sub for all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 10 tbsp unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg + 1 yolk
- 2 tsp vanilla extract
- 1/2 cup toffee broken in bite size pieces, more to taste
- 4 oz dark chocolate bar coarsely chopped into chunks (about 1 cup)
- flaky salt to top
Instructions
- Make the brown butter. Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
- In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the granulated sugar, brown sugar, cooled browned butter and vanilla and beat with a hand mixer for about 2 minutes. Then, add the egg. Beat until well combined (about 1 minute).
- Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Fold in the toffee pieces and chocolate chunks.
- Transfer the cookie dough to a fridge and let chill for at least 45 minutes to allow the flour to hydrate and obtain those brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate overnight will result in the best flavored cookie; however, 45 minutes works just fine.)
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart. You can add additional toffee and chocolate to the top if you desire.
- Bake the cookies at 350 degrees for 8-10 minutes or until the edges of the cookies are set and the center is soft. Once the cookies are out, use a cookie cutter or large glass to shape the cookies into a perfect circle (see notes in blog post). Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10 minutes or until set.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
Rate & Review
What did you think of this recipe?