Toffee Brown Butter Chocolate Chip Cookies
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These toffee brown butter chocolate chip cookies are incredibly flavorful with a soft, chewy texture and crispy edges. The brown butter adds a nutty, butterscotch undertone, then they’re filled with toffee bits and chocolate chips. A hint of sea salt balances out the flavor for a truly decadent cookie.
**This recipe was updated September 16, 2025 with a slightly updated recipe for chewier cookies, new photos and recipe tips**
A Note from Fiona
Why you’ll love these Brown Butter Chocolate Chip Cookies!
If you’re looking for a gourmet chocolate chip cookie – then these toffee brown butter cookies are just the thing. They’re the perfect balance of rich and flavorful thanks to the brown butter, toffee, semi-sweet chocolate and sea salt. I love the depth of flavor that the brown butter gives, and the cookie texture is truly something else – thanks to the chewy centers and slight crunch from the toffee bits.
Browning the butter does take a little extra effort, but the payoff is definitely worth it!
What is Brown Butter?
Brown butter is butter that’s first been melted. As the water in the butter boils off, the milk solids solidify and the butter will start to turn a light brown or amber color. The volume of the butter decreases as this happens. As the butter melts and starts to brown, you’ll begin to smell a nutty aroma and see little specs from the milk solids.
Because the volume of the butter decreases, it’s important that recipes are developed using brown butter, as opposed to just substituting softened butter for brown butter.
Ingredients Needed
- 3/4 cup unsalted butter – 12 tablespoons
- 1 cup dark brown sugar – the dark brown sugar really adds to the flavor
- 1/4 cup granulated sugar – so that the cookies don’t get too dark
- 1 large egg, plus 1 additional egg yolk
- 2 teaspoons vanilla extract – definitely necessary in this recipe to balance out the flavor
- 1 tablespoon milk – because the milk solids are boiled off when browning the butter, adding in the milk ensures that the cookies aren’t too dry
- 2 1/4 cups all-purpose flour – measured correctly, otherwise the cookies will be dry.
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt or ground coarse salt
- 1 cup chocolate chips
- 1/2 cup toffee bits – Heath or Skor bits work perfectly, I used Skor bits
Method – With Photos
- Prep. Start by preheating the oven to 350F (180C) and lining your cookie sheets. Note that you can also make the dough, chill overnight and bake the next day.
- Brown the Butter. In a heavy bottom saucepan, you’ll melt the butter while gently stirring. Once the butter has melted – keep going until you smell a nutty aroma and the color because a caramel color. There will be brown flecks – these are milk solids.
- Strain the Butter & Cool Slightly. Pour the butter through a sifter to remove any large milk solids – this is optional. Let it cool for at least 10 minutes.
- Beat the Butter and Sugars. Note that because the butter has been melted – it will not look creamed.
- Mix in the Egg, Additional Egg Yolk, Vanilla & Milk. At this point, the mixture will lighten in color and look almost glossy.
- Mix in the Dry Ingredients. I always start with the mixer on a low speed.
- Stir in the Chocolate Chips & Toffee Bits.
- Form into Balls. I use a large cookie scoop, making cookie dough balls with 3 tablespoons of dough each. Place the dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
- Bake. Bake in the middle of the oven for about 10-12 minutes, or until the tops look just set.
- Perfect. I like to take a large mug/cup or a round biscuit cutter and place around each cookie, then gently trace circles. This will gently bend/mold the cookie into a round shape (you aren’t cutting the cookie into a round shape). Then I add a few extra chocolate chips on top and a sprinkle of sea salt.
Recipe Tip
When browning the butter, use a light colored sauce pan. This way you can see when the butter starts to brown – whereas a black or dark colored pan makes it virtually impossible to tell. I do not recommend using a non-stick pan for this, because they can prevent the browning process.
Make Ahead and Freezing
While this recipe doesn’t require chilling, you can cover the dough with plastic and refrigerate for up to 48 hours. Then preheat the oven, form the dough into balls and bake as directed.
Cookie dough balls can be placed in a freezer bag (I recommend flattening slightly first) – and frozen for up to 2 months. Preheat the oven, line the cookie sheets and bake as directed. The cookies will take about 1-2 extra minutes. Do not thaw the cookie dough balls before baking.
Flavorful, chewy and extra thick – these brown butter toffee chocolate chip cookies are the perfect bakery-style recipe. The brown butter really takes them to the next level. And for more delicious gourmet cookies, be sure to try:
Toffee Brown Butter Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 3/4 cup unsalted butter (168 grams)
- 1 cup brown sugar (210 grams) , packed (I used dark)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature (in addition to the other whole egg)
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 2 1/4 cups all-purpose flour (281 grams) , spooned & leveled (careful not to over measure)
- 3/4 teaspoon baking soda
- 1/4 – 1/2 teaspoon sea salt, or ground coarse salt
- 1/2 cup toffee bits
- 1 cup chocolate chips (about 180 grams), plus more for placing on top of each cookie (dark, semi-sweet, or whatever you prefer)
Instructions
- Preheat the oven to 350F (180C) degrees and line two cookie sheets with parchment paper or silicone baking mats.
- Cut the butter into cubes. In a medium-sized saucepan (ideally light colored) over medium heat, melt the butter. After the butter melts, gently stir using a rubber spatula or whisk. The butter will start to bubble and after a few minutes you'll notice small brown flecks forming. It will then start to give off a nutty aroma and have a light brown/amber color. Remove the pan from the heat and optionally pour the butter through a sifter to remove any milk solids. Cool the butter for at least 10 minutes.
- Add the slightly cooled brown butter to a large mixing bowl along with the sugars. Beat together until combined.
- Mix in the egg, egg yolk, milk and vanilla extract until the mixture is smooth and the butter doesn't look separate. The batter should look glossy.
- Turn off the mixer and add in the flour, baking soda and salt. Start with the mixer on a low speed and gradually increase the speed until the dry ingredients are combined.
- Stir in the toffee bits and chocolate chips. The batter will seem soft and slightly slimy. That's expected.
- Using a cookie scoop or tablespoon, form the dough into balls with about 3 tablespoons of dough each. I used a large cookie scoop. Place the cookies about 2 inches (5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the oven for about 10-12 minutes, or until the tops look just set.
- Remove from the oven. Optionally, place a few extra chocolate chips on top of each cookie and sprinkle a little extra sea salt on top. Cool the cookies on the cookie sheet for at least 15 minutes before transferring to a wire rack to continue cooling.
Notes
- Freezing Cookie Dough: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough balls from frozen as directed in the recipe. They’ll need 1-2 minutes extra. For more tips, see this post.
- Storage: Store cookies in an airtight container for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for up to 2 months. I recommend placing a sheet of wax paper or parchment paper in between layers to avoid the cookies sticking together.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 18 equal-sized cookies.
When you said packed with flavor – you weren’t kidding! These are to die for!