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This browned butter toffee chocolate chip cookies recipe elevates the classic cookie to extraordinary heights with nutty browned butter, rich toffee bits, and chunks of chocolate that create the perfect chewy, ooey-gooey texture. The overnight chill allows the flavors to develop fully, resulting in cookies that are simply irresistible.
I first made these during a weekend baking marathon, and they immediately became our family favorite. My children now request these cookies for every special occasion, and friends always ask for the recipe after just one bite.
Ingredients
- Unsalted butter Browning the butter creates a nutty, caramelized flavor that elevates these cookies beyond ordinary
- Dark brown sugar Adds moisture and a deep molasses flavor that complements the browned butter perfectly
- Bread flour The higher protein content creates more structure and chewiness in the cookies
- Instant espresso powder Though optional, it enhances the chocolate flavor without making cookies taste like coffee
- Chopped semisweet chocolate Using chopped chocolate instead of chips creates beautiful melty pockets throughout each cookie
- Toffee bits These add a buttery crunch and caramel notes that make these cookies extraordinary
- Flaky sea salt The finishing touch that balances the sweetness and enhances all other flavors
Step-by-Step Instructions
- Brown the Butter
- Heat butter in a stainless steel pan over medium heat, swirling occasionally until it becomes foamy with cracking sounds. Continue cooking until butter develops a nutty aroma and amber brown bits form at the bottom. Pour immediately into a mixing bowl, making sure to include all those flavorful brown bits.
- Create the Sugar Base
- Add both granulated and brown sugars to the hot browned butter, stirring well to combine. This allows the sugars to partially melt and creates deeper caramel notes. Let this mixture cool completely to room temperature before proceeding.
- Prepare Dry Ingredients
- Whisk together the all purpose flour, bread flour, baking soda, baking powder, salt, and optional espresso powder in a separate bowl. The combination of flours creates the perfect texture while the leavening agents ensure proper rise.
- Complete the Dough
- Once the butter mixture has cooled, whisk in eggs, egg yolk, and vanilla until thoroughly combined. This cool temperature prevents cooking the eggs. Gradually fold in the flour mixture with a rubber spatula until just combined, then gently incorporate the chocolate chunks and toffee bits until evenly distributed.
- Chill the Dough
- Wrap the finished dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This critical step allows flavors to meld, prevents spreading, and develops a deeper caramel flavor in the final cookies.
- Prepare for Baking
- Let the chilled dough sit at room temperature for about an hour until just soft enough to scoop. Use a large cookie scoop to portion into 3tablespoon sized balls and place on parchment lined baking sheets.
- Bake to Perfection
- Bake in a preheated 350°F oven for 12 to 14 minutes until the edges are golden but centers remain slightly soft. Immediately sprinkle with flaky sea salt while still hot from the oven for optimal adhesion.
- Cool and Enjoy
- Allow the cookies to rest on the baking sheet for 2 minutes before transferring to wire racks to cool completely. This rest period allows the cookies to set up properly and develop their perfect texture.
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The browned butter is truly the star ingredient in these cookies. The first time I made them, my kitchen filled with the most incredible nutty aroma that had everyone wandering in asking what I was baking. Now whenever I start browning butter, my family knows something amazing is about to happen.
Make Ahead Options
These cookies are perfect for planning ahead. The dough requires at least 24 hours of chilling anyway, so I often make the dough on Friday night, then bake fresh cookies throughout the weekend. You can also scoop the dough into balls after chilling, then freeze them solid on a baking sheet before transferring to an airtight container. Frozen cookie dough balls keep beautifully for up to 6 weeks and can be baked directly from frozen. Simply add 1 to 2 minutes to the baking time.
Perfect Browned Butter Tips
Browning butter is simple but requires attention. Use a light colored stainless steel pan so you can see the color changing. The process moves quickly once it starts, so stay vigilant and have your mixing bowl ready. Watch for the butter to go from melted to foamy to clear with amber bits at the bottom. The nutty aroma is your best indicator that the butter has browned perfectly. If you go too far, it will smell burned rather than nutty, so remove it from the heat immediately when you achieve that perfect amber color.
Toffee Options
While the recipe suggests homemade toffee bits or Heath brand, there are several approaches you can take. Store bought toffee bits work perfectly for convenience. If making homemade toffee, be sure it has completely cooled and hardened before chopping into small pieces. For a twist, try using crushed Skor bars or even butterscotch chips as an alternative. Each variation brings its own unique flavor profile to these already magnificent cookies.
Serving Suggestions
These cookies are absolute perfection when served slightly warm, about 10 minutes out of the oven, when the chocolate is still melty but the cookie has set. For an indulgent dessert, sandwich a scoop of vanilla bean ice cream between two cookies and roll the edges in additional toffee bits. During holiday seasons, I package these in decorative tins as gifts, always to rave reviews and requests for the recipe.
Recipe Q&A
- → Why do I need to chill the cookie dough for 24 hours?
Chilling the dough allows the flavors to develop more deeply and helps control the spread during baking. This creates cookies with that perfect texture - crisp edges with soft, chewy centers. The flour also fully hydrates during chilling, resulting in better texture.
- → What does browning the butter do for cookies?
Browning butter creates a nutty, caramelized flavor that adds incredible depth to the cookies. The process removes water content and concentrates the butter's flavor, resulting in a richer taste and chewier texture than cookies made with regular melted butter.
- → Can I substitute regular butter for browned butter?
Yes, but you'll miss out on the signature nutty flavor that makes these cookies special. If you do use regular butter, melt it and let it cool slightly before mixing with the sugars. The texture and taste will be different but still delicious.
- → Why use both all-purpose flour and bread flour?
Bread flour has a higher protein content than all-purpose flour, which creates more gluten and gives the cookies a chewier texture. The combination provides the perfect balance of tenderness and chewiness that makes these cookies exceptional.
- → What can I use instead of toffee bits?
If you can't find toffee bits, you can substitute caramel chips, butterscotch chips, or even crushed hard caramel candies. You could also make homemade toffee bits by cooking sugar and butter until amber-colored, cooling completely, and then breaking into small pieces.
- → Is the espresso powder necessary?
The espresso powder is optional but highly recommended. It doesn't make the cookies taste like coffee - rather, it enhances and deepens the chocolate flavor. If you don't have it, you can omit it without significantly affecting the outcome.