Browned Butter Toffee Chocolate Chip Cookies
Soft, chewy, and loaded with chocolate and toffee, these Browned Butter Toffee Chocolate Chip Cookies are buttery, gooey, and perfect for any occasion. A simple recipe that delivers bakery-style cookies at home!
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 1 tsp instant espresso powder (optional)
- 2 sticks unsalted butter, browned
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 10 oz semisweet chocolate, chopped
- 1 cup toffee bits
- Flaky sea salt for topping (optional)
Instructions
- Melt butter in a pan over medium heat. Swirl until it turns brown and smells nutty. Pour into a bowl, keeping the brown bits.
- Add granulated and brown sugar to hot butter. Stir and let cool.
- In another bowl, mix flours, baking soda, baking powder, salt, and espresso powder.
- Add eggs and vanilla to cooled butter mixture. Stir until smooth.
- Gradually fold in dry ingredients. Don’t overmix.
- Fold in chocolate and toffee bits. Chill dough 24–72 hours for best flavor.
- Preheat oven to 350°F (175°C). Scoop 3-tablespoon balls onto parchment-lined baking sheets.
- Bake 12–14 minutes until edges are golden but centers are soft. Sprinkle flaky sea salt if desired
- Let cookies cool 2 minutes on the sheet, then transfer to a wire rack.
Notes
- Browning the butter adds nutty, caramel flavor—don’t skip it!
- Chill the dough 24–72 hours for thicker, chewier cookies.
- Use room-temperature eggs for smooth, easy-to-mix dough.
- Dough can be frozen up to 6 weeks; bake straight from frozen.
- Sprinkle flaky sea salt on top for a sweet-salty twist.