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Browned Butter Toffee Chocolate Chip Cookies Recipe

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★★★★★

4.1 from 72 reviews

These Browned Butter Toffee Chocolate Chip Cookies feature a rich, nutty browned butter base combined with semisweet chocolate chunks and crunchy homemade toffee bits for an indulgent treat. The dough is chilled for at least 24 hours to deepen the flavors before baking into perfectly round, thick cookies topped with flaky sea salt for a delightful balance of sweetness and saltiness.

Ingredients

Scale

Butter and Sugars

  • 2 sticks (227 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) lightly packed dark brown sugar

Dry Ingredients

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant espresso powder (optional)

Wet Ingredients

  • 2 large eggs plus 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla extract

Add-ins and Toppings

  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup homemade toffee bits or Heath brand toffee bits
  • Flaky sea salt for finishing

Instructions

  1. Browning the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally as the butter foams and makes crackling and popping noises. When the crackling quiets, continue swirling or stirring until the butter smells nutty and amber-brown bits form at the bottom. Remove from heat, including the brown bits, and pour into a mixing bowl.
  2. Mix Sugars with Butter: Add granulated and brown sugars to the hot browned butter and stir well. Set the mixture aside to cool to room temperature.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and instant espresso powder if using.
  4. Add Eggs and Vanilla: Once the butter and sugar mixture has cooled, whisk in the eggs, egg yolk, and vanilla extract until fully combined.
  5. Combine Wet and Dry Mixtures: Gradually fold the dry flour mixture into the wet ingredients with a rubber spatula until fully incorporated. Then stir in the chopped semisweet chocolate and toffee bits evenly.
  6. Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 24 hours, but no more than 72 hours, to develop flavor and firm up the dough.
  7. Prepare to Bake: Remove the dough from the fridge and let it soften at room temperature for about 1 hour until scoopable. Meanwhile, preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper.
  8. Portion the Dough: Using a large cookie scoop, portion 3-tablespoon sized balls of dough and place them spaced apart on the prepared baking sheets. The dough may be a bit challenging to scoop due to chilling.
  9. Optional Freeze for Later Use: If desired, place the portioned dough balls on a baking sheet and freeze until solid. Transfer the frozen dough balls to an airtight container and store for up to 6 weeks.
  10. Bake the Cookies: Bake the cookies for 12 to 14 minutes or until golden brown around the edges. Immediately remove them from the oven and gently press a round cookie or biscuit cutter around each cookie to reshape them into perfectly round, thicker discs while warm.
  11. Finish and Cool: Sprinkle flaky sea salt over each cookie while still warm. Let cookies cool for 2 minutes on the baking sheet, then transfer them to wire racks to cool completely.
  12. Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Chilling the dough for at least 24 hours intensifies flavor and improves texture.
  • The optional instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Brown bits from browned butter add extra nuttiness and must be included for best taste.
  • Use a cookie scoop for uniform cookie size and even baking.
  • Flaky sea salt finishing adds a delightful contrast to the sweet cookie.
  • You can freeze dough balls for up to 6 weeks and bake directly from frozen.
  • Allow cookies to cool completely on a wire rack to avoid sogginess.

Keywords: browned butter cookies, toffee chocolate chip cookies, chewy cookies, homemade toffee bits, chocolate chip cookies, classic American cookies

Find it online: https://foodiecara.com/browned-butter-toffee-chocolate-chip-cookies-recipe/