Print

Tender Brown Butter Toffee Chocolate Chip Cookies

brown butter toffee chocolate chip cookies - featured image
Print Recipe

These tender cookies feature a rich, nutty flavor from browned butter combined with the delightful crunch and caramel sweetness of toffee bits, making a simple yet special homemade dessert.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned until golden and nutty
  • ½ cup (100 g) granulated sugar
  • 1 cup (packed, 220 g) light brown sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 2½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (270 g) milk chocolate chips
  • 1 cup (160 g) toffee bits (Skor or Heath recommended)

Instructions

  1. Brown the Butter: Place 1 cup (227 g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently with a wooden spoon or heatproof spatula. After about 5-7 minutes, the butter will foam, then turn golden brown and smell nutty. Remove from heat immediately to prevent burning. Transfer the browned butter to a heatproof bowl and let cool for 10 minutes.
  2. Mix Sugars and Eggs: In a large bowl, combine ½ cup (100 g) granulated sugar and 1 cup (220 g) light brown sugar. Add 2 large eggs (room temperature) and 1½ teaspoons pure vanilla extract. Beat with an electric mixer or whisk until smooth and creamy, about 2-3 minutes.
  3. Add Browned Butter: Slowly pour in the cooled browned butter, mixing continuously to incorporate fully. The mixture might look a bit loose but keep going.
  4. Combine Dry Ingredients: In a separate medium bowl, sift together 2½ cups (315 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in Chocolate Chips and Toffee Bits: Add 1½ cups (270 g) milk chocolate chips and 1 cup (160 g) toffee bits. Fold carefully to distribute evenly without breaking the toffee.
  7. Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to prevent spreading and enhance flavor.
  8. Preheat Oven: To 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Bake: Using a cookie scoop or tablespoon, drop dough balls spaced 2 inches (5 cm) apart. Bake for 10-12 minutes, until edges are golden but centers still look slightly soft.
  10. Cool on Rack: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning; remove from heat as soon as it turns golden brown with nutty aroma. Avoid overmixing dough to keep cookies tender. Chilling dough is optional but helps prevent spreading and enhances flavor. Use good-quality toffee bits like Skor or Heath for best texture and flavor. If cookies spread too much, chill dough longer or reduce butter slightly. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, easy homemade dessert, tender cookies, chocolate chip cookies, toffee bits, brown butter recipe

Find it online: https://piperplate.com/tender-brown-butter-toffee-chocolate-chip-cookies-recipe-easy-homemade-dessert/