Brown Butter Toffee Chocolate Chip Cookies

These cookies are incredible! They are Brown Butter Toffee Chocolate Chip Cookies. They have sweet toffee, nutty brown butter, and gooey chocolate in every bite. No chill time required!

These are soft and gooey cookies with crisp brown buttery edges! They have the best texture and are the best cookies you'll ever make!

The nutty brown butter flavours paired with the caramel-y toffee and sweet chocolate is out of this world. This is my new favourite cookie recipe so let's get to baking!

For more cookie recipes, try Toffee Oatmeal Chocolate Chip Cookies, Oatmeal Butterscotch Cookies, and 5 ingredient Chocolate Chip Cookies.

Why this recipe works

• Easy to make - These cookies come together in one bowl with simple ingredients.
• Delicious - So dang good!
• Toffee - Sweet caramel-y toffee in every bite.

Ingredients Notes

• Butter – I used unsalted. This will be melted and browned.
• Brown sugar – I used dark brown sugar, but light brown sugar works as well.
• Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet.
• Egg – Remove 2 hours before baking.
• Flour - All-purpose flour is used.
• Toffee - I used Skor bits, but Heath toffee bits work as well.
• Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!
  

Step by step instructions

Here is how to make and bake these Brown Butter Toffee Chocolate Chip Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.

Step 1 – Brown the butter. See details in recipe card on how to do this step-by-step. As it comes back down to room temperature, prep the rest of your ingredients.

Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, cornstarch, and cinnamon. Mix together and set aside.

Step 3 - Whisk in the butter and sugar. Whisk the browned and slightly cooled butter, white sugar, and brown sugar until well combined. 

Step 4 - Whisk in egg and vanilla. Mix in the egg, egg yolk, and vanilla until smooth.

Step 5 - Add in dry ingredients. Add in the dry ingredients and mix using a spatula just until no dry streaks appear.

Step 6 - Mix in the add-ins. Add in the toffee and semi-sweet chocolate chips and mix until evenly combined - Don't over-mix!

Step 7 - Scoop and bake. Scoop 6 cookies per tray (mine were approx 2 tbsp each, I used this cookie scooper).

Step 8 - Bake. Bake the cookies for 12-15 minutes, or until the edges are a slight golden brown. The middle will still look under-baked, but will continue to bake as it cools.

These cookies are SO good. They stay good on the counter for 3-4 days, and in the fridge in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
• Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven. Cool for 15-20 minutes before beginning. It can be warm, but not hot.
• Do not over-bake these cookies! They continue to bake as they cool on the baking tray so the middle should be soft when removing them from the oven!

FAQ

Can I double this recipe?

Yes you may. Just click the 2x option on the recipe card below. Be careful with the new measurements, I recommend using a gram scale to measure out the dry ingredients.

Do I have to add toffee?

No! Feel free to leave it out (and the chocolate chips) or substitute it for something else like raisins, white chocolate, dates, nuts, or dried fruit.

Do I have to brown the butter?

No! If you're not browning the butter, just use 3/4 cups of butter. I highly suggest browning it though as it really enhances the flavour and brings the cookies to the next level!

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