Introduction

These Browned Butter Toffee Chocolate Chip Cookies are a decadent twist on a classic favorite. The nutty flavor from browned butter pairs beautifully with toffee bits and rich semisweet chocolate for a cookie that’s chewy, buttery, and irresistible.

A round chocolate chip cookie broken into two halves, placed on parchment paper on a white marbled surface. The cookie has a golden-brown, slightly crispy outer layer with a cracked surface showing a soft, chewy inside. Large chunks of melted dark chocolate are visible throughout the cookie, with some shiny caramel or toffee-like spots on top sprinkled with coarse sea salt flakes. The cookie looks warm and gooey with soft, rich textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon instant espresso powder (optional)
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup homemade toffee bits, or store-bought (Heath brand recommended)
Flaky sea salt, for finishing

Instructions

Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as the butter foams and crackles. Once the poppings quiet down, continue swirling or stirring until the butter turns a golden brown with nutty aroma and brown bits form on the bottom. Remove from heat and pour the browned butter and bits into a mixing bowl.
Step 2: Stir granulated sugar and brown sugar into the hot browned butter. Set aside to cool to room temperature.
Step 3: In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, salt, and espresso powder if using.
Step 4: Once the butter mixture is cooled, whisk in eggs, egg yolk, and vanilla until combined. Gradually fold in the flour mixture using a rubber spatula until just incorporated.
Step 5: Stir in chopped chocolate and toffee bits. Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours, up to 72 hours for best flavor development.
Step 6: When ready to bake, allow dough to sit at room temperature until soft enough to scoop, about 1 hour. Preheat oven to 350ºF and line baking sheets with parchment paper.
Step 7: Using a large cookie scoop, portion dough into 3-tablespoon-sized balls and arrange on prepared sheets. Dough may be slightly firm and challenging to scoop.
Step 8: Optional: Freeze portioned dough balls on a baking sheet just until solid, then transfer to airtight container. Freeze for up to 6 weeks.
Step 9: Bake for 12 to 14 minutes or until edges are golden brown. Immediately after removing from oven, gently press the edges with a round cookie cutter slightly larger than the cookie to reshape into round, thicker disks.
Step 10: Sprinkle flaky sea salt on top while cookies are warm. Let cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Tips & Variations

For a chewier texture, using a combination of bread flour and all-purpose flour is ideal, but all-purpose flour alone will still yield tasty results.
To intensify flavor, use homemade toffee bits or high-quality store-bought ones like Heath.
Wrapping and resting the dough in the fridge for 24-72 hours improves texture and develops deeper flavor.
If you don’t have instant espresso powder, you can omit it; it just subtly enhances the chocolate flavor.
Freeze cookie dough balls for convenient baking anytime, no thawing required—just add a minute or two to baking time.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy. For longer storage, freeze unbaked dough balls for up to 6 weeks. To reheat, warm cookies gently in the microwave for a few seconds or in a low oven to regain softness.

How to Serve

A close-up of a single broken cookie on parchment paper with a white marbled texture beneath it, showing two thick halves with a rough, golden brown outer texture. The cookie has gooey, melted dark chocolate chunks scattered throughout, some shiny caramel-colored pockets visible on the surface, and small sprinkles of coarse white sea salt on top. The inside looks soft and chewy with a contrast between the cookie dough and the melted chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour alone if that’s what you have on hand. However, using a mixture of bread flour and all-purpose flour gives the cookies a chewier texture and better structure.

Why do I need to brown the butter?

Browned butter adds a rich, nutty flavor and depth to the cookies that regular melted butter can’t provide. Those caramelized brown bits at the bottom hold a lot of flavor and enhance the overall taste.