Toffee Brown Butter Chocolate Chip Cookies
These toffee brown butter chocolate chip cookies are packed with flavor. The brown butter adds a deliciously nutty, caramel flavor to these cookies, then they're loaded with toffee bits and chocolate chips with a hint of sea salt. They're thick and chewy with slightly crispy edges.
Servings: 18 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.
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 103mg | Potassium: 45mg | Fiber: 1g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg