Print

Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies - featured image
Print Recipe

These chewy cookies feature a rich, nutty flavor from browned butter combined with crunchy toffee bits and melty semi-sweet chocolate chips, perfect for family gatherings and cozy treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (packed, 165g) light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (160g) toffee bits (Skor or Heath recommended)
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as the butter foams and then begins to brown, about 5-7 minutes. Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: In a large mixing bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar. Pour in the browned butter and stir until smooth and glossy.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 1 1/2 teaspoons pure vanilla extract until the batter is rich and slightly shiny.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, stirring just until combined. Avoid overmixing.
  5. Add toffee and chocolate chips: Fold in 1 cup (160g) toffee bits and 1 1/2 cups (270g) semi-sweet chocolate chips until evenly distributed.
  6. Chill the dough (optional): Cover and refrigerate for at least 30 minutes or up to 24 hours for thicker cookies and deeper flavor.
  7. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape and bake: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are golden but centers still look soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning; remove from heat once nutty aroma and brown flecks appear. Avoid overmixing the dough to keep cookies tender. Use room temperature eggs for better mixing. Chilling dough helps control spreading and deepens flavor. Pull cookies from oven when edges are golden but centers look slightly underdone; they firm up while cooling.

Nutrition

Keywords: browned butter cookies, toffee chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, holiday cookies, potluck dessert

Find it online: https://yumyep.com/browned-butter-toffee-chocolate-chip-cookies-easy-homemade-recipe-for-perfect-chewy-treats/