Toffee Brown Butter Chocolate Chip Cookies

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.

Course Dessert

Cuisine American

Keyword Toffee Brown Butter Chocolate Chip Cookies, Toffee Chocolate Chip Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 239kcal

Author Fiona Dowling

Ingredients

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)

Instructions

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

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 20 equal-sized cookies.

Nutrition