Introduction

These Browned Butter Toffee Chocolate Chip Cookies combine rich, nutty browned butter with sweet toffee bits and semisweet chocolate chunks for an irresistible treat. The dough benefits from resting in the fridge, allowing deep flavors to develop and a chewy texture to form. Perfect for anyone craving an elevated twist on a classic cookie.

A close-up image of a large chocolate chip cookie on light brown parchment paper, broken in half down the middle, showing melted dark chocolate chunks inside with gooey texture and a caramel-like center. The cookie is golden brown with a rough, crumbly surface sprinkled with small white sea salt flakes. The edges of the cookie are slightly darker and crisp, contrasting with the soft and chewy middle. 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 Heath brand
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 with crackling sounds. Once the crackling quiets, continue swirling or stirring until the butter smells nutty and amber brown bits form on the bottom. Remove from heat and pour into a mixing bowl, including the browned bits.
Step 2: Add both sugars to the hot browned butter and stir until combined. Set aside to cool to room temperature.
Step 3: In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, salt, and espresso powder if using.
Step 4: Whisk the eggs, egg yolk, and vanilla into the cooled butter mixture. Gradually fold in the flour mixture with a rubber spatula until just combined. Stir in the chopped chocolate and toffee bits. Wrap the dough tightly in plastic wrap and refrigerate for 24 to 72 hours.
Step 5: Remove the dough from the fridge and let it soften at room temperature for about 1 hour, until scoopable.
Step 6: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper.
Step 7: Using a large cookie scoop, portion the dough into 3-tablespoon-sized balls and place them on the baking sheets. The dough may be a bit soft and sticky.
Step 8: Optionally, freeze the portioned dough balls on a baking sheet until solid, then transfer to an airtight container and store for up to 6 weeks.
Step 9: Bake cookies for 12 to 14 minutes, until golden brown. Immediately after baking, sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
Step 10: Store cooled cookies in an airtight container at room temperature for up to 3 days.

Tips & Variations

Using a combination of all-purpose and bread flour creates a chewier texture.
Adding instant espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
Homemade toffee bits add a fresh caramel flavor, but store-bought Heath bars work well too.
Resting the dough in the fridge for at least 24 hours helps deepen the flavors and improve texture.
For extra gooey cookies, slightly underbake by a minute or two.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days to retain their chewy texture. The dough can be frozen after portioning for up to 6 weeks; bake straight from the freezer, adding a couple of extra minutes to the baking time. Leftover baked cookies can be gently reheated in a low oven or microwave for a few seconds to refresh their softness.

How to Serve

A large, round cookie breaks in the center revealing a gooey, melted dark chocolate layer with a caramel-like filling underneath. The cookie's top is golden-brown with a slightly crunchy texture and scattered coarse salt flakes, while chunks of dark chocolate are embedded and melting on the surface. The cookie sits on a sheet of parchment paper, which lies on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a rich, nutty flavor and depth to the cookies that plain melted butter doesn’t provide. For best results, don’t skip this step.

Why should I refrigerate the dough before baking?

Chilling the dough allows the flour to fully hydrate and the flavors to meld, resulting in a chewier texture and more complex taste. It also helps prevent spreading during baking.