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Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies That Wow

These Browned Butter Toffee Chocolate Chip Cookies are a melt-in-your-mouth treat that brings a sophisticated twist to a classic favorite.
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Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 48 minutes
Total Time 1 hour 17 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Essential for controlling salt and perfect for browning.
  • 3/4 cup Granulated Sugar Brings sweetness and contributes to crispy edges.
  • 3/4 cup Dark Brown Sugar Adds rich, soft chewiness.
  • 1 1/4 cups All-Purpose Flour Creates cookie structure; cake flour works as a lighter substitute.
  • 1 cup Bread Flour Enhances chewiness; can be swapped for all-purpose flour.
  • 1 teaspoon Baking Soda Provides leavening for a properly risen cookie.
  • 1 teaspoon Baking Powder Used alongside baking soda for fluffiness.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and enhances flavor.
  • 1 tablespoon Instant Espresso Powder Optional; intensifies chocolate flavor.
  • 2 large Eggs Adds moisture and structure; an extra yolk enriches the dough.
  • 1 teaspoon Vanilla Extract Elevates flavor.
  • 1 cup Semisweet Chocolate Chips For gooey, chocolatey chunks.
  • 1 cup Toffee Bits Introduces crunchy sweetness.
  • 1 pinch Flaky Sea Salt A finishing touch that adds contrast.

Equipment

  • Sauté pan
  • Mixing Bowl
  • whisk
  • Spatula
  • Cookie Scoop
  • Baking Sheets
  • parchment paper
  • wire racks

Method
 

Step-by-Step Instructions
  1. In a sauté pan over medium heat, melt the unsalted butter. Cook until golden brown and nutty, about 5-7 minutes. Pour into a bowl and let it cool.
  2. Add granulated sugar and dark brown sugar to the cooled butter. Mix until no granules remain.
  3. In another bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and espresso powder.
  4. Whisk in eggs and vanilla extract to the sugar-and-butter mixture. Gradually add dry ingredients and stir until just combined. Fold in chocolate chips and toffee bits.
  5. Wrap dough in plastic wrap and refrigerate for 24 to 72 hours.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Portion out dough into balls and place on the baking sheets, spacing them apart.
  8. Bake for 12 to 14 minutes or until golden brown and slightly soft in the center.
  9. Sprinkle with flaky sea salt while warm. Transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Store cookies in an airtight container for up to 3 days. Freeze unbaked dough balls for up to 3 months.

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