Irresistible Brown Butter Toffee Chocolate Chip Cookies: The Ultimate Sweet & Salty Treat
Prepare to elevate your cookie game with these incredible Brown Butter Toffee Chocolate Chip Cookies. This recipe takes the beloved classic chocolate chip cookie and infuses it with a delightful sweet and salty toffee twist, creating an unparalleled level of indulgence. The secret lies in the harmonious blend of nutty brown butter and crunchy, buttery toffee bits, which together transform a simple treat into a gourmet experience. If you’re a fan of our classic brown butter cookies, you’re going to adore this elevated version that promises a complex flavor profile and an addictive texture.
As a former pastry chef, I’ve always been captivated by how small details can transform a good dessert into an unforgettable one. In this recipe, the magic truly comes from two key elements: the depth of brown butter and the delightful crunch of homemade toffee. These aren’t just additions; they are integral components that build layers of flavor and texture, ensuring every bite is a revelation.
The Irresistible Duo: Brown Butter and Toffee
The secret to these exceptional cookies lies in the perfect pairing of brown butter and toffee. Brown butter, or “beurre noisette,” is more than just melted butter; it’s butter that has been gently cooked until its milk solids caramelize, producing a rich, nutty, and almost caramel-like aroma. This simple step adds an incredible depth of flavor that can’t be achieved with regular butter, providing a sophisticated backdrop for the other ingredients. Just like my popular brown butter snickerdoodles and brown butter banana bread, these cookies harness the power of browned butter to create a truly remarkable taste experience.
Complementing this nutty richness are the sweet, buttery toffee pieces. Whether homemade or high-quality store-bought, toffee adds a fantastic crunch and a burst of caramel sweetness that perfectly balances the deeper notes of the brown butter. The combination creates a dynamic interplay of flavors and textures – a soft, chewy cookie base with melty chocolate and crunchy toffee. These cookies are thick, incredibly soft and chewy, and best of all, they require no chill time, unlike some of my other recipes like brown butter pumpkin cookies. You can go from craving to enjoying these sensational treats in record time!
Table of Contents
Tips for Extra Flavorful Cookies
Use a kitchen scale. Baking with a scale is my #1 baking tip for consistent results! Measuring flour by volume (cups) can lead to vastly different amounts, often resulting in too much flour. This excess flour is the most common culprit for dry, crumbly, or tough cookies. A kitchen scale ensures precise measurements every time, guaranteeing the perfect chewy texture and balanced flavor.
Use a large cookie scoop. Employing a cookie scoop is essential for portioning out your dough evenly. Uniform dough balls are crucial for ensuring that all your cookies bake at the same rate. This consistency means every cookie will have those coveted soft centers and perfectly golden, crispy edges, enhancing the overall experience.
Watch the brown butter closely. Browning butter is a fantastic technique that adds immense depth, but it demands your full attention. Butter can quickly transition from a fragrant, golden brown to a bitter, burnt mess in just a few seconds. Stir continuously and watch for the milk solids at the bottom of the pan to turn a beautiful amber color and emit a nutty aroma. Once achieved, immediately remove it from the heat.
Cool the brown butter before using. After browning, it’s crucial to let the butter cool back down to room temperature before incorporating it into your cookie dough. If the brown butter is still warm or hot, it will prematurely melt the sugars and other fats in your mixture. This often results in cookies that spread excessively and become unpleasantly flat, losing their delightful chewiness.
Ensure all ingredients are at room temperature. Beyond the brown butter, ensure your eggs are also at room temperature. Room temperature ingredients emulsify better, creating a smoother, more uniform dough. This leads to a more consistent texture and better rise in your baked cookies.
Do not overmix the dough. Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in tough, dense cookies rather than the soft, chewy texture we’re aiming for. A light hand and a rubber spatula are your best friends here.
Don’t overbake the cookies. For truly soft and chewy cookies, it’s better to slightly underbake them. Remove the cookies from the oven when the edges are set and golden brown, but the centers still look a little soft and underdone. They will continue to set as they cool on the baking sheet, achieving that perfect gooey center.
Ingredient Notes and Substitutions
Understanding the role of each ingredient is key to successful baking. Here’s a detailed look at what you’ll need and potential substitutions for these incredible brown butter toffee chocolate chip cookies:
Brown sugar: This essential ingredient not only adds a wonderful caramel-like flavor but also contributes significantly to the soft, chewy texture of these cookies. The molasses in brown sugar keeps baked goods moist, perfectly complementing the caramel notes introduced by the brown butter and toffee. Both light and dark brown sugar can be used, with dark brown sugar offering a slightly richer molasses flavor.
Granulated Sugar: While brown sugar provides chewiness, granulated sugar contributes to the crisp edges and contributes to the overall sweetness and spread of the cookies. The balance between the two sugars is crucial for the ideal cookie texture.
Chocolate chips: For truly luscious, melty pockets of chocolate throughout your cookies, I highly recommend using a chopped dark chocolate bar (my favorite is Lindt 72% for its rich, slightly bitter notes that beautifully contrast the sweet toffee). While chocolate chips will still work, they typically contain a stabilizer that prevents them from completely melting and spreading as much in the oven. For those who prefer a sweeter cookie, white chocolate or milk chocolate chunks are delicious alternatives.
Salted European butter: The choice of butter is critical in this recipe. Salted European butter, such as Kerrygold, has a higher fat content (typically around 82% compared to 80% in American butter) and a richer flavor. This higher fat content yields an incredibly tender, melt-in-your-mouth texture. The extra salt in salted butter also plays a vital role in balancing the sweetness of the toffee and chocolate, creating that irresistible sweet and salty dynamic. If you opt for unsalted butter, make sure to add an additional 1/4 to 1/2 teaspoon of fine sea salt to the cookie dough to achieve the desired flavor balance. This is a tip I also swear by in my brown butter krispie treats.
Toffee bits: Homemade toffee pieces are a game-changer, offering an unmatched crunch and a pure caramel sweetness that truly shines. If time is a constraint or you’re looking for convenience, good quality store-bought toffee bits or crushed Heath bars are excellent substitutes. Ensure they are coarsely chopped for varied texture.
Vanilla bean paste: I consistently reach for vanilla bean paste in all my cookie recipes because it imparts a deeper, more intense, and visually appealing vanilla flavor with those signature specks. However, if you don’t have paste on hand, a good quality vanilla extract can be used as a direct substitution; just be sure to use pure vanilla for the best flavor.
All-purpose flour: Standard all-purpose flour works perfectly for these cookies. The most important thing is to measure it correctly! Always use a kitchen scale for accuracy, or if using cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag to avoid over-packing.
Eggs: This recipe uses one whole egg and one extra egg yolk. The whole egg provides structure and moisture, while the extra egg yolk adds richness, tenderness, and contributes to a chewier texture without making the cookies too cakey. Ensure your eggs are at room temperature for better emulsification with the butter and sugars.
Baking soda and baking powder: These are your leavening agents. Baking soda reacts with the acidic brown sugar to help the cookies spread and become tender. Baking powder contributes to their rise and creates that desirable thick, chewy center.
Fine sea salt: Don’t underestimate the power of salt in sweet baking! It enhances all the other flavors, cuts through the sweetness, and brings out the deeper notes of chocolate and caramel. This is especially important in a sweet and salty cookie like this one.
Recipe Instructions
Creating these sensational brown butter toffee chocolate chip cookies is a rewarding experience. Follow these detailed steps to achieve perfect results every time:
1
Make the toffee bits. While making homemade toffee might sound daunting, it’s surprisingly simple and yields superior results! Carefully melt butter, brown sugar, and vanilla over medium heat, whisking until it reaches a precise temperature of 295°F (146°C). The mixture should transform into a beautiful, melted peanut butter consistency. If you notice it starting to separate at any point, don’t panic! Simply remove it from the heat and whisk vigorously until it comes back together. Once the toffee is poured onto a prepared baking sheet and completely cool, use a meat mallet or heavy object to smash it into irregular, crunchy pieces, which will add incredible texture to your cookies.
2
Brown the butter. Browning butter is a transformative step that adds an incredible nutty, complex flavor to your cookies. Cook the butter over medium heat, stirring occasionally, until the milk solids at the bottom of the pan turn a rich amber color and the butter smells nutty. This process enhances the overall depth of the cookie. Remember to scrape the browned butter, including the delicious caramelized bits, into a large bowl and allow it to cool completely to room temperature before proceeding. For newcomers to this technique, I highly recommend reading my detailed tutorial on how to brown butter for more tips and visual guidance.
3
Whisk the wet ingredients. In a large mixing bowl, combine the cooled browned butter with both the granulated sugar and brown sugar. Whisk them vigorously until well combined and fluffy. Next, incorporate the egg, the extra egg yolk, and the vanilla bean paste. Continue whisking until the mixture becomes visibly thicker and lighter in color, as demonstrated in the image above. This aeration is key to achieving a tender cookie texture.
4
Mix in the dry ingredients. Using a rubber spatula, gently fold the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Mix only until streaks of flour almost disappear. Overmixing at this stage can lead to tough cookies. Just before the dry ingredients are fully incorporated, add your chocolate chips and prepared toffee bits. Fold until everything is just combined, ensuring the mix-ins are evenly distributed.
5
Scoop the dough. For perfectly sized, thick, and uniformly baked cookies with soft, gooey centers and wonderfully crispy edges, use a large 3-tablespoon cookie scoop. This recipe yields approximately 15 generously sized cookies. The best part? No dough chilling is required! You can scoop and bake them right away, satisfying your cookie cravings almost instantly. For an even more professional look, gently press a few extra chocolate chips and toffee bits onto the tops of the dough balls before baking.
6
Bake! Arrange your scooped toffee cookies 2-3 inches apart on the prepared baking sheets to allow for proper spreading. Bake until the edges are beautifully golden brown and set, but the centers still appear slightly soft and underdone. This ensures a wonderfully chewy interior. Once baked, for an extra burst of texture and visual appeal, immediately press additional toffee pieces onto the tops of the warm cookies. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage, Freezing, and Make Ahead
These delicious cookies are perfect for enjoying fresh, but they also store beautifully, making them ideal for meal prep or future cravings. Here are the best ways to store, freeze, and make them ahead:
Storage: To maintain their optimal freshness and chewy texture, store any leftover cookies in an airtight container at room temperature for 3-4 days. For an even softer texture, you can add half a slice of bread to the container; the cookies will absorb moisture from the bread.
Freezing Baked Cookies: If you’ve baked a large batch and want to save some for later, allow the cookies to cool completely. Then, place them in an airtight freezer-safe container or bag, separated by parchment paper, for up to 2-3 months. To enjoy, simply thaw them at room temperature or warm them slightly in the microwave or oven for that freshly baked feel.
Freezing Cookie Dough: This is an excellent option for having fresh cookies on demand! After scooping the cookie dough balls, place them on a parchment-lined baking sheet and freeze for about 1 hour until firm. Once firm, transfer the frozen dough balls to an airtight freezer-safe container or bag. They will keep well for up to 1 month. When you’re ready to bake, you can bake them straight from the freezer, adding an extra 2-4 minutes to the baking time, or let them thaw in the refrigerator overnight before baking as usual.
Make Ahead (Refrigerating Dough): The cookie dough can be made, scooped, and refrigerated overnight for convenience. Simply cover the bowl of dough or the scooped dough balls tightly with plastic wrap. When you’re ready to bake the next day, let the dough balls sit at room temperature for 30-60 minutes before baking. The exact time will depend on how warm your kitchen is; you want the dough to soften slightly but still be cool to the touch.
FAQs
High-quality toffee bits can often be found in the baking aisle of most major grocery stores, usually near the chocolate chips or other baking inclusions. Brands like Heath Bar Bits (often found in the candy aisle, then crushed) are popular choices. You can also find them conveniently online through retailers like Amazon or specialty baking suppliers.
Absolutely! If you prefer smaller cookies, you can certainly use a two-tablespoon cookie scoop. This will yield more cookies, and the baking time will need to be adjusted. Typically, smaller cookies will bake for roughly 8-10 minutes. Keep a close eye on them to prevent overbaking and maintain their soft, chewy texture.
Browning butter is a simple technique that adds incredible flavor but requires constant attention! The key is to use a light-colored pan so you can easily monitor the color of the milk solids. Stir continuously over medium heat, watching for foam to subside and the solids to turn golden brown and smell nutty. Once this happens, remove it from the heat immediately to prevent burning. I wrote a detailed post on how to brown butter—it’s a must-read if you want more tips, tricks, and visual cues to ensure perfect results every time!
There are a few common reasons for flat, greasy cookies. The most frequent culprit is not letting the brown butter cool sufficiently to room temperature. If the butter is too warm or even hot when mixed into the dough, it will prematurely melt the sugars, leading to excessive spreading during baking. Other factors can include overmixing the dough, too much leavening, or baking on greased (rather than parchment-lined) baking sheets.
Yes, you can certainly customize the amount of chocolate chips and toffee bits to your preference. If you like a more intense chocolate flavor, feel free to add up to 1 cup of chocolate. Similarly, you can increase or decrease the toffee bits based on how much crunch and caramel sweetness you desire. Just be careful not to overload the dough, as too many additions can affect the cookie’s structure.
The ideal time to pull these cookies from the oven is when their edges are lightly golden brown and set, but the centers still look slightly soft and even a little underbaked. This ensures a wonderfully gooey, chewy interior. They will continue to cook and set as they cool on the hot baking sheet, so resist the urge to bake them until they look fully firm.
More Chocolate Chip Cookies
If you love these Brown Butter Toffee Chocolate Chip Cookies, you’re sure to enjoy some of my other favorite variations on classic chocolate chip cookies. Each recipe offers a unique twist that promises delicious results:
- Chocolate Chunk Pecan Cookies: A delightful combination of rich chocolate and crunchy pecans.
- Butterscotch Cookies: Sweet butterscotch chips add a buttery, caramelized flavor to a classic.
- Pumpkin Chocolate Chip Cookies: Soft, spiced pumpkin cookies studded with chocolate.
- Peppermint Chip Cookies: A refreshing minty twist, perfect for the holidays.
- Chocolate Chip Oreo Cookies: The ultimate indulgence, combining two beloved treats.
Each of these recipes brings its own special flavor and texture, but all share the comforting appeal of a perfectly baked chocolate chip cookie.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Toffee Chocolate Chip Cookies
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Equipment
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large 3 tablespoon cookie scoop
Ingredients
For the Homemade Toffee
- 4 tablespoons salted European butter
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon vanilla bean paste, or vanilla extract
For the Cookie Dough
- 14 tablespoons salted European butter
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 1 whole egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste, or vanilla extract
- 2 cups all-purpose flour, *See notes below for measuring*
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate, 72%, or chocolate chips
- 1/2 cup homemade toffee pieces, *from recipe above* or sub store bought toffee
Instructions
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Prepare the baking sheet: Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
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Make the homemade toffee: Over medium heat, melt the butter, then whisk in the brown sugar and vanilla for 1 minute. Cook the sugar for 6-10 mins, whisking occasionally, until a thermometer reads 295°F/146°C and it has a melted peanut butter consistency. If at any point the toffee begins to separate, remove the pan from the heat and whisk vigorously until it comes back together. Then, pour the toffee onto the prepared baking sheet. Set aside to cool.4 tablespoons (56 g) salted European butter, 1/2 cup (100 g) light brown sugar, 1/2 teaspoon vanilla bean paste
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Once cool (about the time it takes to brown and cool the butter for the cookie dough), use a meat mallet or heavy object to smash the toffee into pieces.
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Cook the butter in a stainless steel pan over medium heat until it looks foamy, smells nutty, and has browned bits of milk solids. Scrape into a large bowl and cool to room temperature. You should have about 3/4 cup (160 grams) of browned butter.14 tablespoons (196 g) salted European butter
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Preheat the oven to 350F/180 C. Line two large baking sheets with parchment paper.
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Once cool, whisk in the brown sugar and granulated sugar. Then, whisk in the egg, egg yolk, and vanilla until combined.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (108 g) granulated sugar, 1 (55 g) whole egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla bean paste
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Fold in the flour, baking soda, baking powder, salt, chocolate, and toffee pieces until just combined. Set the bowl aside for 15 minutes.2 cups (260 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3/4 cup (66 g) chopped dark chocolate, 72%, 1/2 cup (66 g) homemade toffee pieces, 1/2 teaspoon baking powder
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Scoop the dough with a large cookie scoop (3 tablespoons) and place them onto the prepared baking sheets, with 7-8 cookies on each tray. Make sure to press extra pieces of toffee and chocolate on top before baking!
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Then, bake the first tray of cookies for 10-13 minutes, or until the edges are golden brown but the centers are still soft and underbaked. Let the tray cool on a wire rack while you bake the second tray. After 10 minutes, use a spatula to transfer the cookies from the baking sheet to the rack to finish cooling. Press more pieces of toffee into the tops after baking for more crunch!
Video
Notes
Don’t burn the butter! When browning butter, keep a watchful eye. The milk solids should turn a beautiful amber or golden brown, emitting a rich, nutty aroma. If they become dark brown or black, the butter has unfortunately burnt and will impart a bitter, unpleasant taste to your cookies. It’s better to start over than compromise the flavor of your batch!
Storage/Freezing/Make ahead: For maximum freshness, keep leftover cookies in an airtight container at room temperature for 3-4 days. To freeze dough, scoop balls and freeze on a tray until firm, then transfer to an airtight container for up to 1 month. When baking from frozen, add 2-4 minutes to the bake time. You can also prepare and scoop the dough, then refrigerate it overnight. Allow refrigerated dough balls to sit at room temperature for 30-60 minutes before baking to ensure even spreading and optimal texture.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.