Chocolate Chip Cookies with Brown Butter and Toffee

There’s something undeniably magical about a freshly baked chocolate chip cookie, and when you add in the luxurious notes of brown butter and the delightful crunch of toffee, you elevate a classic treat into something extraordinary. These Chocolate Chip Cookies with Brown Butter and Toffee are everything you dream of in a cookie—chewy, gooey, and bursting with flavor. The rich nuttiness from the brown butter pairs beautifully with the sweet, caramel-like taste of toffee, making every bite a heavenly experience.

Whether you’re looking for a late-night snack or a sweet treat to share with friends, these cookies will surely impress. So, grab your apron and let’s dive into this delicious recipe!

What Sets This Recipe Apart

What makes these cookies stand out from the crowd? It’s all in the details! The process of browning the butter adds a depth of flavor that you simply can’t achieve with regular melted butter. This technique enhances the nuttiness of the cookie, creating a warm, inviting aroma that fills your kitchen. Moreover, the addition of toffee bits adds a delightful crunch and a sweet, buttery richness that contrasts perfectly with the dark chocolate chips. Together, they create a symphony of flavors and textures that will have you coming back for more.

Ingredient List

To make these indulgent cookies, you’ll need the following ingredients:

• 2 cups minus 2 tablespoons cake flour
• 1 cup bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, browned and cooled
• 1 cup packed light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 10-ounce bag dark chocolate chips
• 1 8-ounce bag Heath Milk Chocolate English Toffee Bits
• Flaky sea salt, for sprinkling

Equipment & Tools

Before you start baking, gather these essential tools:

• Mixing bowls: For easy ingredient mixing.
• Whisk: To combine the dry ingredients thoroughly.
• Spatula: For folding in chocolate chips and toffee bits.
• Baking sheets: Choose non-stick or line them with parchment paper.
• Cooling rack: To cool the cookies after baking.
• Measuring cups and spoons: For accurate ingredient measurements.

Cook Chocolate Chip Cookies with Brown Butter and Toffee Like This

Now, let’s get to the fun part—baking these delightful cookies! Follow these steps for perfect results:

Step 1: Brown the Butter

Start by browning the butter. In a saucepan over medium heat, melt the unsalted butter, stirring frequently, until it turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Once done, remove it from heat and let it cool slightly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and kosher salt. This will ensure that your leavening agents are evenly distributed throughout the cookie dough.

Step 3: Combine Sugars and Butter

In another bowl, combine the browned butter with the light brown sugar and granulated sugar. Use a whisk or electric mixer to blend them until the mixture is smooth and creamy.

Step 4: Add Eggs and Vanilla

Add the eggs and egg yolk, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until everything is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 6: Fold in the Chocolate and Toffee

Gently fold in the dark chocolate chips and Heath Milk Chocolate English Toffee Bits using a spatula. This is where the magic happens—the combination of chocolate and toffee will create a delightful texture and flavor.

Step 7: Chill the Dough

For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling helps to develop the flavors and prevents the cookies from spreading too much during baking.

Step 8: Preheat the Oven

While the dough is chilling, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.

Step 9: Scoop and Bake

Once the dough has chilled, use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets. Make sure to leave enough space between each cookie, as they will spread while baking. Sprinkle a pinch of flaky sea salt on top for an extra flavor boost.

Step 10: Bake Until Golden

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a cooling rack.

Quick Replacement Ideas

If you find yourself missing an ingredient or two, here are some quick replacements:

• Unsalted butter: Use salted butter and reduce the added salt slightly.
• Cake flour: Use all-purpose flour with a little cornstarch to mimic cake flour.
• Granulated sugar: Substitute with coconut sugar for a different flavor profile.
• Dark chocolate chips: Use semi-sweet or milk chocolate chips if preferred.

Chef’s Notes

• For chewier cookies, ensure you don’t overbake them. They should look slightly underbaked when you take them out of the oven.
• Feel free to experiment with different types of chocolate chips or add nuts for extra crunch.
• Store any leftovers in an airtight container at room temperature for up to one week.
• If the dough is too soft after chilling, you can refrigerate it longer or briefly freeze it before baking.

Leftovers & Meal Prep

If you have leftover cookies (which is rare!), store them in an airtight container at room temperature. For longer storage, you can freeze the cookie dough in individual portions. Just scoop them onto a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to bake, you can bake straight from the freezer—just add a minute or two to the baking time.

Reader Questions

Can I make these cookies without the toffee bits?

Absolutely! If you prefer, you can omit the toffee bits or replace them with an equal amount of chopped nuts or additional chocolate chips.

What’s the best way to store these cookies?

Store your cookies in an airtight container at room temperature. They stay fresh for about a week, or you can freeze them for longer storage.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute part of the flour with whole wheat flour, but it may change the texture slightly. A mix of all-purpose and whole wheat flour works best for a balanced cookie.

How do I know when my cookies are done baking?

Look for the edges to be golden brown while the center remains slightly soft. They will continue to bake on the baking sheet after being removed from the oven.

Try These Next

• The Best Chocolate Chip Cookies
• Chocolate Chip Cookie Brownie Cups

The Takeaway

These Chocolate Chip Cookies with Brown Butter and Toffee are a delightful twist on the classic cookie, bringing rich flavors and textures that will leave you wanting more. With every bite, you’ll experience the warm, nutty flavor of brown butter, the sweetness of toffee, and the richness of dark chocolate. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to become a favorite in your baking repertoire. So gather your ingredients, put on your favorite apron, and get ready to indulge in some of the best cookies you’ve ever made!