Brown Butter Toffee Chocolate Chip Cookies
Soft and chewy Brown Butter Toffee Chocolate Chip Cookies with rich brown butter, gooey chocolate chips, and crunchy toffee bits in every bite.
Ingredients
- 1 cup 226 g unsalted butter
- 1 cup 220 g dark brown sugar, packed
- ½ cup 100 g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2¼ cups 281 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Brown the butter in a light-colored saucepan over medium heat until golden brown with a nutty aroma. Cool for about 10–15 minutes.
- Whisk together the browned butter, dark brown sugar, and granulated sugar until smooth.
- Mix in the egg, egg yolk, vanilla extract, and milk until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Stir in the chocolate chips and toffee bits until evenly distributed.
- Cover the dough and chill for at least 15 minutes.
- Scoop the dough onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart.
- Bake at 350°F (175°C) for 9–10 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For the best Brown Butter Toffee Chocolate Chip Cookies, brown the butter carefully until it develops a rich, nutty aroma, but don't let it burn. Chilling the dough before baking helps create thick, chewy cookies with less spreading. For a bakery-style finish, press a few extra chocolate chips and toffee bits onto each dough ball before baking. Remove the cookies when the edges are lightly golden and the centers still look soft, as they'll continue to set while cooling.