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three Brown Butter Chocolate Chip & Toffee Cookies on a plate, with more cookies and a container of flaky sea salt nearby.
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Brown Butter Chocolate Chip & Toffee Cookies

Brown Butter Chocolate Chip & Toffee Cookies are thick, chewy, and utterly packed with butterscotch flavor. These cookies are easily my most highly-requested recipe, and after years of perfecting it, I'm thrilled to share the recipe with you!
Prep Time25 minutes
Cook Time10 minutes
Chill Time1 day
Total Time1 day 35 minutes
Course: Dessert
Cuisine: American
Keyword: brown butter, browned butter, chocolate, chocolate chip cookie, cookie, cookies, dessert, salty sweet
Servings: 24 large cookies, approximately
Author: Kiersten K

Ingredients

  • 226 grams (2 sticks) unsalted butter cubed
  • 200 grams (1 cup) dark brown sugar
  • 100 grams (½ cup) granulated sugar
  • 2 large eggs + 1 egg yolk at room temperature
  • 1 Tablespoon vanilla extract
  • 341 grams (2.5 cups + 2 Tablespoons) all-purpose flour
  • 1¼ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 280 grams (2 cups) chocolate chopped (I usually use a combination of bittersweet and semi-sweet)
  • 160 grams (1 cup) homemade toffee bits recipe in Notes below - or use store-bought if needed
  • Flaky sea salt for finishing, optional

Instructions

  • Note before starting: These cookies need to chill for at least 24 hours. This is vital to the thick, chewy texture and deep flavor of the cookies, and cannot be skipped or rushed by placing in the freezer. It's worth the wait, promise.
  • Place butter in a medium stainless steel saucepan or skillet. Over a medium heat, melt the butter, and allow it to brown. This will take approximately 5-8 minutes. Stir occasionally. The butter will foam and become a bit hard to see the bottom – that's okay. Keep an eye on it until the butter is golden brown and there are noticeable deeply brown bits at the bottom.
  • Remove from heat and transfer to a large heatproof mixing bowl, scraping in all the little brown bits at the bottom of the pan for maximum flavor.
  • Add the granulated sugar and dark brown sugar to the hot butter. Whisk well to combine. Set aside to cool to room temperature.
  • Meanwhile, prepare a rimmed baking sheet with parchment paper. Set aside.
  • Add the eggs, egg yolk, and vanilla extract to the bowl. Whisk to combine.
  • Add the all-purpose flour, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, mix until almost combined. Ensure you incorporate the very bottom of the bowl.
  • Add the chopped chocolate and toffee. Stir until just combined, being careful not to over-mix.
  • Use a large 3-Tablespoon cookie scoop to portion the cookie dough into balls. Place the cookie dough balls on the prepared baking pan. Cover well with plastic wrap and place in the fridge to chill for at least 24 hours (I prefer to chill for 48 hours).
  • When ready to bake, preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
  • Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 11 minutes, or until lightly golden brown at the edges and just slightly damp looking in the middle. Sprinkle with flaky sea salt (if desired).

Video

Notes

Storage: Store completely-cooled cookies inside an airtight container at room temperature for about 3 days.
Shaping: If you’re a perfectionist like me, straight out of the oven, run a round cookie cutter that's slightly larger in size than the cookies around the edges of each hot cookie. This pulls their edges in slightly and makes uniform, perfectly round cookies. 
Homemade Toffee: Recipe as follows:
  • 113 grams (1 stick) unsalted butter, cubed
  • 200 grams (1 cup) light brown sugar
  • 1/4 teaspoon salt
Prepare a rimmed baking pan with parchment paper and set on top of a stable, heatproof trivet. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the sugar and salt, and whisk gently to combine.
Stirring constantly, cook the mixture for about 8-10 minutes, until a digital instant-read thermometer registers 300°F / 150°C.
Pour the toffee on the prepared baking pan, smoothing out carefully. Set aside to cool completely.
Once cooled, use a mallet or large knife to carefully shatter the toffee into pieces a little larger than a typical chocolate chunk.
Store inside an airtight container at room temperature for about a week, or in the freezer for about 3 months. Thaw and bring to room temp before mixing into cookie dough. 
Recipe inspired by Handle the Heat.