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Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 78 reviews

These Browned Butter Toffee Chocolate Chip Cookies are irresistibly rich and chewy, featuring the deep, nutty flavor of browned butter and the delightful crunch of homemade toffee bits. Enhanced with espresso powder for depth and finished with flaky sea salt, these cookies offer a perfect balance of sweet, salty, and buttery goodness. Ideal for cookie lovers seeking a gourmet twist on a classic treat.

Ingredients

Scale

Butter Mixture

  • 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)

Finishing

  • Flaky sea salt, for sprinkling on top

Instructions

  1. Browning the Butter: In a medium stainless steel sauté pan over medium heat, melt the unsalted butter. Swirl the pan occasionally as the butter foams and crackles. Once the popping quiets and the butter turns nutty with amber brown bits forming at the bottom, remove from heat and pour into a mixing bowl, making sure to include the browned bits for full flavor.
  2. Mixing Sugars with Butter: Add the granulated sugar and dark brown sugar to the hot browned butter, stirring well to combine. Set the mixture aside to cool to room temperature to avoid cooking the eggs in the next step.
  3. Preparing Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder until evenly combined.
  4. Combining Wet Ingredients: Once the butter mixture has cooled, whisk in the eggs, egg yolk, and vanilla extract until fully incorporated.
  5. Incorporating Dry Ingredients and Add-ins: Gradually fold the flour mixture into the wet ingredients using a rubber spatula. Then stir in the chopped semisweet chocolate and toffee bits evenly throughout the dough.
  6. Chilling the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting period develops flavor and improves texture.
  7. Preparing to Bake: Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour until soft enough to scoop easily. Preheat the oven to 350ºF (175ºC) and line baking sheets with parchment paper.
  8. Portioning Dough: Using a large cookie scoop, portion 3-tablespoon sized balls of dough and place them on the prepared baking sheets, leaving ample space between cookies.
  9. Optional Freezing: If desired, freeze the scooped dough balls on the baking sheet until solid, then transfer to an airtight container for up to 6 weeks of storage.
  10. Baking: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden brown and the centers are set but still soft.
  11. Finishing Touch: Immediately after removing the cookies from the oven, sprinkle flaky sea salt on top to enhance flavor. Let the cookies cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
  12. Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days for optimal freshness and texture.

Notes

  • Chilling the dough for at least 24 hours is essential to develop the complex flavors and improve the cookie texture.
  • If you don’t have bread flour, you can substitute all-purpose flour, although the texture will be slightly less chewy.
  • The espresso powder is optional but adds a subtle depth that enhances the chocolate flavor.
  • You can use store-bought toffee bits like Heath brand, or make your own homemade toffee for a fresher taste.
  • Sprinkling flaky sea salt on top after baking balances the sweetness and adds a delightful finishing touch.
  • Cookies can be frozen either as dough balls before baking or as baked cookies for longer storage; just thaw before baking or serving respectively.

Keywords: browned butter cookies, toffee chocolate chip cookies, browned butter toffee cookies, chocolate chip cookies with toffee, chewy chocolate chip cookies, gourmet cookies, chocolate toffee dessert

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