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Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 102 reviews

These Browned Butter Toffee Chocolate Chip Cookies are a deliciously rich and chewy treat with a deep nutty flavor from the browned butter, studded with melty semi-sweet chocolate chunks and crunchy toffee bits, finished with a touch of flaky sea salt for a perfect balance of sweet and salty.

Ingredients

Scale

Butter and Sugars

  • 2 sticks (227 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) lightly packed dark brown sugar

Dry Ingredients

  • 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)

Wet Ingredients

  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract

Add-ins

  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup homemade toffee bits or Heath brand toffee bits
  • Flaky sea salt, for finishing

Instructions

  1. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally and cook until the butter becomes foamy with crackling sounds. Once the crackling quiets and the butter develops a nutty aroma with amber brown bits forming at the bottom, remove from heat and pour into a mixing bowl, including the browned bits for flavor.
  2. Mix Sugars with Butter: Stir the granulated sugar and brown sugar into the hot browned butter until combined, then set aside to cool to room temperature.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, salt, and instant espresso powder if using.
  4. Add Wet Ingredients: Whisk the eggs, yolk, and vanilla into the cooled butter and sugar mixture until combined.
  5. Make the Dough: Gradually fold the flour mixture into the wet ingredients with a rubber spatula. Stir in the chopped chocolate and toffee bits until evenly distributed.
  6. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and improve texture.
  7. Prepare to Bake: When ready to bake, let the dough sit at room temperature until soft enough to scoop, about 1 hour. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Scoop the Dough: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and place on the prepared baking sheets. The dough may be firm and slightly challenging to scoop.
  9. Freeze Dough (Optional): For storage, freeze dough balls on a baking sheet until solid, then transfer to an airtight container and store for up to 6 weeks.
  10. Bake the Cookies: Bake for 12 to 14 minutes until golden brown. Remove from oven and immediately use a round cookie or biscuit cutter slightly larger than the cookies to gently reshape them into thicker, perfectly round cookies.
  11. Finish and Cool: Sprinkle flaky sea salt on top if desired. Let cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
  12. Store: Keep cookies in an airtight container at room temperature for up to 3 days.

Notes

  • Using a combination of bread flour and all-purpose flour creates a chewier cookie texture.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • Chilling the dough for 24-72 hours improves flavor and texture.
  • Immediately reshaping cookies after baking ensures thick, uniform cookies.
  • Flaky sea salt finishing is optional but adds a nice contrast to the sweetness.
  • Dough can be frozen for up to 6 weeks, allowing for make-ahead baking.

Keywords: brown butter, toffee, chocolate chip cookies, homemade cookies, chewy cookies, dessert, baking

Find it online: https://liamjayne.com/browned-butter-toffee-chocolate-chip-cookies-recipe/