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Irresistible Brown Butter Toffee Chocolate Chip Cookies

brown butter toffee chocolate chip cookies - featured image
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These cookies combine nutty brown butter with crunchy toffee bits and melty chocolate chips for a cozy, delicious treat that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (150g) toffee bits
  • 1 cup (175g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (225g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts and foams. After about 5-7 minutes, it will turn a golden brown with a nutty aroma and small brown specks. Remove from heat immediately to prevent burning. Let cool for 5 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine the browned butter with 3/4 cup (150g) light brown sugar and 1/4 cup (50g) granulated sugar. Beat together until smooth and creamy, about 2 minutes using an electric mixer or vigorous stirring by hand.
  3. Add eggs and vanilla: Crack in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until batter is glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
  5. Incorporate dry into wet: Gradually add the dry ingredients into the wet batter, stirring gently just until combined. Avoid overmixing.
  6. Add mix-ins: Fold in 1 cup (150g) toffee bits and 1 cup (175g) semisweet chocolate chips evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help flavors meld and prevent spreading during baking.
  8. Preheat oven and prepare baking sheet: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the sheet. Bake for 10-12 minutes or until edges are golden and centers look set but soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to finish baking gently and develop chewy texture.

Notes

Brown the butter carefully to avoid burning; stir frequently and remove from heat as soon as it turns golden brown. Chilling the dough helps prevent spreading and intensifies flavor. Avoid overmixing after adding flour to keep cookies tender. For dairy-free, use plant-based butter and dairy-free chocolate chips. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. Adding a pinch of flaky sea salt on top after baking enhances flavor.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, easy cookie recipe, homemade treats, chewy cookies, holiday cookies

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