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 dark chocolate, you don’t want to miss these!
There’s endless combinations and permutations of Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Soft-Batch Double Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
- Soft & Chewy Oatmeal Chocolate Chip Cookies
- Thin Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Cookie Bars …
But I never get tired of experimenting with a classic. Because there’s exponential ways to make a delicious chocolate chip cookie, and I’m prepared to taste test them all.
So, on our quest to discover ALL the delicious CCCs – today I’m bringing you these Toffee Brown Butter Chocolate Chip Cookies. They’re honestly the most flavorful, chewy, bakery-style, take you to cookie heaven, chocolate chip cookies you can imagine.
(Warning: Pictures of Delicious Melty Chocolate Ahead. You will drool.)
Now these cookies are delicious because of a few main features:
- Delicious brown butter, caramel flavor
- Super soft, chewy & thick texture
- Toffee bits AND chocolate chips.
For the Brown Butter
If you’ve never baked with brown butter, I URGE you to take the plunge. And by that I mean be ok with gaining 5 pounds. Because brown butter makes cookies & bars taste even more delicious. It adds a warm, caramel, almost nutty undertone that really takes your baking up a notch.
Now to make brown butter we first melt the butter in a saucepan over medium heat. Then instead of removing it from the heat after it’s melted – we’ll leave it over the heat and begin to gently whisk the butter as it bubbles. It’ll make cracking and popping noises, and begin to turn brown in color as milk solids form.
Plus, it’ll start giving off a delicious, almost nutty aroma. Once the butter has begun to brown, remove from the heat. Be careful not to let the butter brown too long or it will burn.
For the Super Chewy Texture
What you’ll especially love about these cookies is the texture. They’re thick, chewy and soft but have perfectly golden edges.
When we brown the butter, we actually lose some of the volume and moisture. Therefore, to ensure our cookies stay soft we’re adding in an extra egg yolk for tenderness. Then we’re using more brown sugar than granulated sugar because it adds moisture and creates thicker cookies – plus brown sugar creates a delicious caramel undertone.
Now normally, I always chill my cookie dough before baking for thicker cookies – but in this recipe I didn’t find it necessary. You can definitely chill the dough if you choose to, but if not just make sure you don’t flatten your cookies before they bake.
And Last But Not Least – For the Toffee & Chocolate Chips
Yes, I added both to these morsels of joy. I used Skor toffee baking bits, and dark chocolate chips here. But you could use Health toffee bits and semi-sweet chocolate chips instead. Or whatever variation of chocolate chips you prefer.
We really enjoyed how the sweet toffee complemented the rich dark chocolate – but I think it would be delicious with white chocolate too.
Toffee Brown Butter Chocolate Chip Cookies
- 3/4 cup unsalted butter
- 3/4 cup brown sugar , packed (light or dark)
- 1/4 cup granulated sugar
- 1 tablespoon 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 , spooned & leveled (careful not to over measure)
- 3/4 teaspoon baking soda
- 1/4 - 1/2 teaspoon salt , to taste
- 3/4 cup toffee bits
- 1 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. If you plan to chill your cookie dough, you'll do this step prior to baking instead.
- In a medium-sized saucepan over medium heat, melt the butter. After the butter melts, begin to gently stir it using a rubber spatula or whisk. The butter will begin to bubble and make popping noises 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 due to the brown flecks forming. Remove the sauce pan from the heat and pour the browned butter into a bowl to cool for 10 minutes.
- Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds). Then add in the egg, extra egg yolk and vanilla and continue beating until evenly combined (about 30 more seconds). Turn the mixer off and add in the flour, baking soda and salt. Then turn the mixer back on to low speed and slowly beat until combined. Turn off the mixer and stir in the toffee bits and chocolate chips using a large wooden spoon or rubber spatula.
- Using a cookie scoop or tablespoon, form the dough into balls about 2 to 3 tablespoons in size. Do not flatten your cookie dough balls. I got 20 cookies total. If baking immediately, place the cookies 2 inches apart on your lined sheets and bake for 9-11 minutes or until the tops look almost done. Allow the cookies to cool for at least 10 minutes on the cookie sheet, and place a few extra chocolate chips on the top of each cookies.
- If chilling the dough, place the cookie dough balls on a plate, and cover with clingfilm. Chill in the refrigerator for 30 minutes or up to 2 days. When ready to bake, remove the cookie dough balls from the fridge then preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9-11 minutes or until the tops look almost done. Allow the cookies to cool for at least 10 minutes on the cookie sheet, and place a few extra chocolate chips on the top of each cookie.