Browned Butter Toffee Chocolate Chip Cookies
Ingredients
- 2 stickunsalted butter
- ½ cgranulated sugar
- 1 cdark brown sugar
- 1 ½ call-purpose flour
- 1 cbread flour
- 1 tspbaking soda
- ½ tspbaking powder
- 1 tspfine sea salt
- 1 tspinstant espresso powder
- 2 largeeggs plus 1 egg yolk
at room temperature
- 2 tspvanilla
- 10 ozsemisweet chocolate
chopped
- 1 chomemade toffee bits
- Flaky sea salt
Directions
- 1
In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!
- 2
Note: You do NOT need to measure the butter after browning, I've engineered this recipe to account for the average water loss.
- 3
Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
- 4
In a medium bowl, combine the flours, baking soda, baking powder, salt, and espresso powder.
- 5
To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits.
- 6
Wrap dough in plastic wrap and refrigerate for at least 4 hours, preferably 24 hours, but no more than 72 hours. You can chill the scooped dough so long as it's well sealed to avoid drying out. If you chill the entire mass of dough, let it come to room temperature so it's soft enough to scoop.
- 7
Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- 8
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. Dough may be slightly challenging to scoop.
- 9
At this point, you can portion the dough, place it on a baking sheet, and freeze just until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.
- 10
Bake for 12 to 14 minutes, or until golden brown. Remove from the oven and immediately use a round cookie or biscuit cutter slightly larger than each cookie to gently reshape them into perfectly round, thicker cookies.
- 11
Sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before removing to wire racks to cool completely.
- 12
Store in an airtight container at room temperature for up to 3 days.
Browned Butter Toffee Chocolate Chip Cookies
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About this Recipe
Craving a chocolate chip cookie that truly stands out from the rest? These Browned Butter Toffee Chocolate Chip Cookies deliver an unparalleled depth of flavor and satisfying texture that will quickly become your new favorite.
The magic begins with browned butter, creating a nutty, complex foundation that elevates every bite. Combining this with rich dark brown sugar, generous amounts of chopped semisweet chocolate, and a delightful addition of toffee bits ensures a complex sweetness and delightful chew. The thoughtful use of both all-purpose and bread flour works in harmony to create a cookie with a perfect balance of tenderness and satisfying chewiness.
Prepare for a truly indulgent cookie experience. You'll find a symphony of rich, buttery notes, deep caramel undertones from the dark brown sugar and toffee, and the comforting melt of classic semisweet chocolate. The texture is a dream: perfectly chewy edges giving way to a soft, gooey center, all punctuated by the satisfying crunch of toffee. A sprinkle of flaky sea salt on top provides a beautiful contrast and enhances all the sweet flavors, making each bite an adventure.
While this recipe shines as is, you can easily adapt it to your preferences. If you don't have instant espresso powder, feel free to omit it; it subtly enhances the chocolate flavor without making the cookies taste like coffee. You can experiment with different types of chocolate, perhaps milk or dark, though semisweet offers a classic, balanced profile. For an extra touch, consider making your own toffee bits, or use readily available Heath bits for convenience and ease.
These decadent cookies are perfect for sharing at gatherings, as a special treat for loved ones, or simply enjoyed with a glass of cold milk for an afternoon pick-me-up. With a yield of 25, they’re ideal for parties, bake sales, or making a big batch to savor throughout the week.