Brown Butter Toffee Chocolate Chip Cookies
These cookies are simply 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!
Ingredients
- 3/4 cups + 1 tbsp unsaltedbutter melted, browned, and slightly cooled
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp cornstarch
- 1/4 tsp cinnamon optional
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1/2 cup skor
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, add in flour, baking soda, cinnamon, and cornstarch. Mix together and set aside.1 3/4 cups all-purpose flour, 1 tsp baking soda, 2 tsp cornstarch, 1/4 tsp cinnamon
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 15-30 minutes while you prep on the rest of the recipe.3/4 cups + 1 tbsp unsaltedbutter
- In a large bowl, whisk together the cooled butter (it’s ok if it’s still slightly warm), brown sugar, and white sugar.1/2 cup dark brown sugar, 1/2 cup white sugar, 3/4 cups + 1 tbsp unsaltedbutter
- Add in the egg, egg yolk, and vanilla and whisk until the mixture is light in colour and smooth in consistency.1 egg, 1 egg yolk, 1 tbsp vanilla
- Mix in the dry ingredients just until no dry streaks appear - Don't over-mix!
- Add in the skor and chocolate chips and mix a few times until evenly distributed - Don't over-mix!3/4 cups semi-sweet chocolate chips, 1/2 cup skor
- Scoop your cookies onto your baking tray (I did about 2 tbsp per cookie, 6 per tray).
- Bake for 12-15 minutes. You'll know it's ready when the edges are golden brown but the center looks puffy and slightly underdone. The cookies will continue to bake from the heat of the pan.
- When the cookies are fresh from the oven, sprinkle with a dash of flakey sea salt and add extra toffee and chocolate chips.
- These cookies are phenomenal and hit the spot every time. Enjoy!
Notes
Cookies* - This recipe makes 15-18 cookies depending on how small/big you scoop them! I scooped about 2 tbsp per cookie and got 15.