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Irresistible Brown Butter Toffee Chocolate Chip Cookies

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These brown butter toffee chocolate chip cookies offer a nutty, caramel flavor with a delightful crunch from toffee bits, perfect for a cozy treat or special occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips
  • 1 cup (150 g) toffee bits (Heath or Skor recommended)

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir continuously as the butter melts and foams. After a few minutes, it will turn golden brown with little brown flecks and smell nutty (about 6–8 minutes). Remove from heat immediately and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup (150 g) light brown sugar and 1/4 cup (50 g) granulated sugar. Add the cooled brown butter and mix well using a hand or stand mixer on medium speed until smooth and slightly fluffy (2–3 minutes). Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract. Mix until glossy and well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  4. Blend dry into wet: Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding gently with a spatula. Stop as soon as the flour disappears to avoid overmixing. The dough will be thick and slightly sticky.
  5. Fold in chocolate chips and toffee bits: Add 1 1/2 cups (270 g) chocolate chips and 1 cup (150 g) toffee bits. Fold gently but thoroughly to ensure even distribution.
  6. Chill the dough (optional but recommended): Cover the bowl and refrigerate the dough for at least 30 minutes or up to 24 hours to help flavors meld and control spread during baking.
  7. Preheat the oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough onto sheets: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart. Aim for 1.5 tablespoons (about 30 g) per cookie for uniform size.
  9. Bake: Bake in preheated oven for 10–12 minutes. Edges should be golden brown while centers look slightly undercooked. Avoid overbaking as cookies continue to cook on the hot pan after removal.
  10. Cool: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely to prevent soggy bottoms and allow toffee to harden.

Notes

Brown the butter carefully by stirring constantly and watching the color change to avoid burning. Chilling the dough is optional but recommended to improve flavor and control cookie spread. Use a cookie scoop for uniform cookies. Rotate baking sheets halfway through baking for even cooking. For softer cookies, bake closer to 10 minutes; for crispier edges, bake longer but watch closely.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, easy cookie recipe, homemade cookies, chocolate chip cookies, toffee bits, baking, dessert

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