Introduction

These Browned Butter Toffee Chocolate Chip Cookies are rich, buttery, and packed with delightful textures. The nutty browned butter and toffee bits add depth that elevates a classic cookie to a new level. Perfect for cookie lovers who crave a sweet and slightly salty treat.

A single large cookie split into two uneven halves resting on a sheet of parchment paper, showing a golden brown outside with a crumbly, slightly rough texture. Visible chunks of melted dark chocolate are spread throughout the cookie, with gooey chocolate oozing from the center where the break is. There are some salt flakes sprinkled on top, adding a bit of white contrast to the warm brown colors. The edges of the cookie are slightly crisp and browned, while the center looks soft and chewy. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour
1 cup (127 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon instant espresso powder (optional)
2 large eggs plus 1 egg yolk (at room temperature)
2 teaspoons vanilla extract
10 ounces (283 grams) semisweet chocolate, chopped
1 cup homemade toffee bits or Heath brand toffee bits
Flaky sea salt, for finishing

Instructions

Step 1: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as it foams and crackles. When the crackling quiets and the butter develops a nutty aroma with amber brown bits forming at the bottom, remove from heat and pour everything into a mixing bowl, including the brown bits.
Step 2: Stir in the granulated sugar and brown sugar into the hot butter until combined. Set aside to cool to room temperature.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and espresso powder if using.
Step 4: Once the butter mixture is cool, whisk in the eggs, egg yolk, and vanilla. Gradually fold in the flour mixture using a rubber spatula until just combined. Stir in the chopped chocolate and toffee bits. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours.
Step 5: Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour until soft enough to scoop.
Step 6: Preheat the oven to 350ºF. Line baking sheets with parchment paper.
Step 7: Using a large cookie scoop or spoon, portion 3-tablespoon sized balls of dough onto the prepared baking sheets. The dough may be slightly sticky and challenging to scoop.
Step 8: (Optional) Portion dough balls on a baking sheet and freeze until solid. Then transfer to an airtight container and freeze for up to 6 weeks.
Step 9: Bake for 12 to 14 minutes, until cookies are golden brown. Remove from oven and immediately use a round cookie or biscuit cutter slightly larger than the cookie to gently reshape them into thicker, perfectly round cookies.
Step 10: Sprinkle flaky sea salt over the warm cookies if desired. Let cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.

Tips & Variations

For extra depth, add the optional instant espresso powder to enhance the chocolate flavor without making the cookies taste like coffee.
Use homemade toffee bits for a richer, buttery crunch or store-bought Heath bits for convenience.
Refrigerating the dough for 24 to 72 hours improves flavor and texture, so plan ahead if possible.
Freezing dough balls allows you to bake fresh cookies anytime with no additional prep.
Adjust the amount of flaky sea salt on top to balance sweetness to your preference.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, freeze cookie dough balls as described above or freeze baked cookies wrapped tightly for up to 2 weeks. Reheat baked cookies gently in a warm oven or microwave for a few seconds to refresh their texture.

How to Serve

The image shows several round scoops of cookie dough closely placed on a white marbled surface. Each scoop has a rough texture with visible chunks of dark chocolate and caramel-colored bits mixed throughout, giving it a speckled pattern of light tan dough and darker pieces. The cookie dough scoops have a slightly crumbly top with small cracks and uneven edges, highlighting their fresh and homemade appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the espresso powder?

Yes, the espresso powder is optional. It enhances the chocolate flavor but can be omitted if you prefer a pure chocolate-toffee taste.

Why should I brown the butter?

Browned butter adds a deep, nutty flavor and complexity that regular melted butter doesn’t provide. It intensifies the overall taste of the cookies and pairs wonderfully with toffee and chocolate.