Introduction

These Browned Butter Toffee Chocolate Chip Cookies combine rich, nutty browned butter with sweet toffee bits and luscious chocolate chunks for a truly decadent treat. Perfectly soft and chewy, with a hint of sea salt on top, they’re a homemade cookie classic elevated to something special.

Three large cookies rest on a metal cooling rack lined with parchment paper on a white marbled surface. Each cookie has a light brown, slightly rough outer layer with dark, melted chocolate chunks scattered across the top. There are glossy caramel pockets visible on the cookies, adding a sticky texture, sprinkled with coarse sea salt crystals that shine in the light. Small caramel crumbs are scattered around the cooling rack. A gray cloth napkin is partially visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon instant espresso powder (optional)
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup homemade toffee bits or Heath brand
Flaky sea salt, for finishing

Instructions

Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally while cooking. The butter will foam and crackle; once the noise quiets and it develops a nutty aroma with amber brown bits forming at the bottom, remove from heat and transfer, including the brown bits, into a mixing bowl.
Step 2: Stir the granulated sugar and brown sugar into the hot browned butter until combined. Set aside to cool to room temperature.
Step 3: In a medium bowl, whisk together both flours, baking soda, baking powder, salt, and optional espresso powder.
Step 4: Whisk the eggs, egg yolk, and vanilla into the cooled butter-sugar mixture. Gradually fold in the flour mixture with a rubber spatula. Stir in chopped chocolate and toffee bits. Wrap the dough in plastic wrap and refrigerate for 24 to 72 hours.
Step 5: Let the dough sit at room temperature for about 1 hour until soft enough to scoop.
Step 6: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper.
Step 7: Using a large cookie scoop, portion 3-tablespoon sized balls of dough and place them on the prepared baking sheets. The dough may be sticky and slightly challenging to scoop.
Step 8: (Optional) Freeze the dough balls on a baking sheet until solid. Transfer to an airtight container and freeze up to 6 weeks.
Step 9: Bake the cookies for 12 to 14 minutes, or until golden brown. Immediately after removing from the oven, use a round cookie or biscuit cutter slightly larger than the cookie to gently reshape them into thick, round cookies.
Step 10: Sprinkle with flaky sea salt, if desired. Let cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.

Tips & Variations

For even more depth of flavor, try adding 1/2 teaspoon cinnamon to the dry ingredients.
Using a combination of all-purpose and bread flour gives the cookies a chewy texture; you can substitute with all-purpose flour only if preferred.
If you don’t have toffee bits, crushed Heath bars or chopped caramel candies work great.
Resting the dough in the fridge for at least 24 hours enhances the flavor and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 weeks. To reheat, warm in a low oven or microwave briefly to soften.

How to Serve

A close-up of a woman's hand holding a warm chocolate chip cookie partially dipped into a clear glass jar filled halfway with white milk. The cookie has a golden-brown color with melted dark chocolate chunks and visible sea salt flakes spread on top. The jar sits on light brown parchment paper scattered with cookie crumbs on a white marbled surface. In the background, two more cookies are placed on the parchment, one whole and the other broken with gooey chocolate showing inside. The scene captures a cozy and inviting moment with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

While you can use melted butter without browning, browning adds a rich, nutty flavor that really elevates these cookies.

Why refrigerate the dough for so long?

Chilling the dough allows the flavors to meld and the texture to improve, resulting in chewier, more flavorful cookies.