These soft and chewy toffee brown butter chocolate chip cookies are packed with flavor for the ultimate bakery-style cookie recipe. Loaded with toffee bits and chocolate chips – they’re thick, chewy and golden on the edges.
**This recipe was updated May 22, 2022 with new photos and recipe tips**
Why Make these Toffee Brown Butter Chocolate Chip Cookies?
If you’re looking for a cookie recipe that’s thick, chewy and packed with flavor – then this is the recipe for you. You get big, bakery-style cookies that are filled with toffee pieces and chocolate chips. Then the brown butter really takes the flavor to the next level. I love using brown butter in baking because it adds an almost nutty flavor to the recipe and will make your cookies more rich and the flavor more complex.
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. You can see the difference between melted butter and brown butter below.
Baking Tips & Tricks
- After browning the butter, cool for at least 10 minutes first so that it’s not piping hot.
- Measure the flour using a kitchen scale or dry measuring cups. If using dry measuring cups, always whisk the flour first. Then spoon it into the cup and level off the top.
- Health bits or Skor bits work well for this recipe.
- The batter will be shiny and seem a bit soft, but don’t worry, the cookies won’t spread as much as you may think. There is no need to chill the dough before baking for thick cookies with this recipe.
- These cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake them from frozen as directed in the recipe. They’ll need 1-2 more minutes.
- After the cookies come out of the oven and are still warm, place a few extra chocolate chips on top of each cookie for the perfect cookie look.
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 chocolate chip cookies, then be sure to try:
- Bakery-Style Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
Toffee Brown Butter Chocolate Chip Cookies
- ¾ cup unsalted butter (168 grams)
- ¾ cup brown sugar (150 grams) packed (light or dark)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature (in addition to the other whole egg)
- 2 cups all-purpose flour (250 grams) spooned & leveled (careful not to over measure)
- ¾ teaspoon baking soda
- ¼ - ½ teaspoon salt to taste
- ¾ cup toffee bits
- ¾ cup chocolate chips plus more for placing on top of each cookie (dark, semi-sweet, or whatever you prefer)
- Preheat the oven to 350F degrees and line two cookie sheets with parchment paper or silicone baking mats.
- In a medium-sized saucepan 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 will look light brown in color. Remove the pan from the heat and pour the browned butter into a bowl to cool for 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 and vanilla extract until the mixture is smooth and the butter doesn't look separate.
- 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 ¾ cup 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 2 to 3 tablespoons of dough each. Do not flatten your cookie dough balls. I got 20 cookies total.
- Place the cookies 2 inches apart on your lined sheets and bake for 10-12 minutes or until the tops look almost done. Remove from the oven and optionally place a few extra chocolate chips on top of each cookie.
- Cool on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling
- 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 20 equal-sized cookies.