These Browned Butter Toffee Chocolate Chip Cookies are the perfect sweet treat for anyone who loves a combination of rich, nutty flavors and indulgent textures. The browned butter adds a deep, toasted taste that complements the sweetness of toffee bits and the melt-in-your-mouth chocolate chips. The contrast between crispy edges and a soft, chewy center makes each bite irresistible.
Ingredients
1 cup unsalted butter
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup toffee bits
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium saucepan, melt the butter over medium heat, stirring occasionally. Continue to cook the butter, swirling the pan, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in the chocolate chips and toffee bits until evenly distributed.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Variations
Add nuts: You can add a cup of chopped walnuts or pecans to the dough for a crunchy addition that pairs perfectly with the toffee and chocolate.
Dark chocolate: If you’re a fan of dark chocolate, try swapping the semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
Dried fruit: For a twist, try adding some dried cranberries or cherries to balance out the sweetness with a bit of tartness.
Storage/Reheating
These cookies can be stored in an airtight container at room temperature for up to one week. If you’d like to keep them fresh for a longer period, you can freeze them for up to 3 months. To reheat, simply place them on a baking sheet in a 350°F (175°C) oven for about 5 minutes, or microwave for 15-20 seconds.
FAQs
How do I know when the cookies are done?
I know the cookies are done when the edges turn golden brown and the centers are slightly set but still soft. They will firm up as they cool.
Can I make these cookies without browned butter?
While browned butter adds a unique, nutty flavor, you can still make these cookies using regular melted butter. However, I highly recommend using browned butter if you’re looking for that deeper, richer taste.
Can I use salted butter instead of unsalted?
I prefer using unsalted butter in this recipe, as it gives me control over the salt content. However, if you only have salted butter, just reduce the added salt in the recipe to 1/4 teaspoon.
Can I freeze the cookie dough?
Yes, you can freeze the dough! I like to scoop the dough into individual cookie portions, place them on a baking sheet to freeze, and then transfer the dough balls to a ziplock bag. You can bake them straight from frozen, just add an extra minute or two to the baking time.
How can I make my cookies extra chewy?
For chewier cookies, I suggest slightly underbaking them, leaving the centers a little softer before removing them from the oven. Letting them cool on the baking sheets for a few minutes before transferring them to a wire rack also helps preserve that chewy texture.
Conclusion
These Browned Butter Toffee Chocolate Chip Cookies are the perfect combination of nutty, sweet, and decadent flavors. They are easy to make and absolutely delicious. Whether I’m baking them for a special occasion or just to satisfy my cookie cravings, they never disappoint! I love how they turn out crispy on the edges and soft in the center—every bite is a delight.
Recipe:
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Browned Butter Toffee Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Browned Butter Toffee Chocolate Chip Cookies are a perfect balance of nutty, sweet, and indulgent flavors. The rich browned butter, combined with toffee bits and chocolate chips, creates a delightful contrast of crispy edges and a soft, chewy center.
Ingredients
1 cup unsalted butter
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat, stirring occasionally. Continue to cook the butter, swirling the pan, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chocolate chips and toffee bits until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a crunchy addition, try adding chopped walnuts or pecans.
If you prefer dark chocolate, swap the semi-sweet chocolate chips for dark chocolate chips.
For a tart twist, try adding dried cranberries or cherries.
Store cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.
If freezing cookie dough, scoop into portions, freeze on a baking sheet, and then store in a ziplock bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
