Jay’s Brown Butter and Toffee Chocolate Chip Cookies. These brown butter toffee chocolate chip cookies taste straight from a bakery with a gooey center, crunchy edge, big pools of dark chocolate, and chunks of buttery toffee. Made with a soft salty-sweet brown butter cookie dough, these toffee chocolate chip cookies take your regular ol' choco chip cookies to the next level. Add brown sugar and granulated sugar to browned butter. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. These Brown Butter Toffee Chocolate Chip Cookies might be the best chocolate chip cookie to ever come out of the my kitchen.
That's saying a lot considering how many chocolate chip cookie recipes I have on the blog.
I think they cake the cake….er, I mean cookie. 🙂 These brown butter toffee chocolate chip cookies store well, both unbaked AND baked.
The cookies deepen in flavor overnight, resulting in more pronounced caramel and toffee flavors the next morning.
You can have Jay’s Brown Butter and Toffee Chocolate Chip Cookies using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Jay’s Brown Butter and Toffee Chocolate Chip Cookies
- Prepare 1 cup (2 sticks) of unsalted butter.
- It's 2 cups of all-purpose flour.
- It's 1 teaspoon of baking soda.
- You need 3/4 teaspoon of kosher salt.
- It's 1 cup of (packed) dark brown sugar.
- You need 1/3 cup of granulated sugar.
- Prepare 2 of large eggs, room temperature.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 2 of chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces.
- Prepare 1 1/2 cups of chocolate wafers (disks, pistoles, fèves; preferably 72% cacao).
Furthermore, they store well long-term, too. Toffee pairs wonderfully with the caramel and butterscotch undertones in the brown butter. I added it all to the cookie dough and the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch. The cookies are ultra soft and chewy, too.
Jay’s Brown Butter and Toffee Chocolate Chip Cookies step by step
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl..
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute..
- Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits..
- Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake..
- Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely..
Be sure to bake up a double batch because these go quickly! Print Brown butter - for its rich and nutty, buttery flavor that goes so perfectly with toffee. Chocolate covered toffee bits - I used Heath Milk Chocolate Toffee Bits. Vanilla - to round out the caramel-y butterscotch-y flavor. Cornstarch - to make the cookies extra soft.