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Best Brown Butter Toffee Chocolate Chip Cookies (Easy & Perfect)

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These brown butter toffee chocolate chip cookies have crispy, lacy edges with soft, chewy centers and a deep, nutty, caramelized flavor from browned butter. They are easy to make with simple ingredients and are perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup packed (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1 cup (150g) toffee bits

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir constantly with a rubber spatula or whisk. The butter will melt, then foam, then start to crackle. Keep stirring. After about 5-7 minutes, you will see brown specks forming at the bottom of the pan. The butter will smell nutty and amazing. Remove it from the heat immediately and pour it into a heatproof bowl, making sure to scrape all those brown bits into the bowl. Let it cool for 10-15 minutes.
  2. Mix the sugars and butter: Add the dark brown sugar and granulated sugar to the cooled brown butter. Whisk until combined. The mixture will look like wet sand. Let it sit for 2 minutes, then whisk again.
  3. Add the eggs and vanilla: Crack the eggs into the bowl and add the vanilla. Whisk vigorously for about 30 seconds until the mixture is smooth, glossy, and lighter in color. It should look like caramel sauce.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Make sure there are no clumps.
  5. Mix the dry into the wet: Add the flour mixture to the wet ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in the chocolate and toffee: Add the chocolate chips and toffee bits. Fold until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  8. Preheat the oven: When you are ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough. Place the dough balls about 2 inches apart on the prepared baking sheets. If you want bakery-style cookies, place a few extra chocolate chips on top of each dough ball before baking.
  10. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be golden brown and the centers should look slightly underdone and puffy.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Watch the butter carefully when browning; it goes from perfect to burnt in about 30 seconds. Chilling the dough is essential to prevent spreading. For best results, use a kitchen scale to measure flour. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

Keywords: brown butter, toffee, chocolate chip cookies, easy cookie recipe, homemade cookies

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