Browned Butter Toffee Chocolate Chip Cookies Recipe
These Browned Butter Toffee Chocolate Chip Cookies feature a rich, nutty flavor from browned butter combined with the delightful crunch of homemade toffee bits and the classic sweetness of semisweet chocolate. Chilling the dough enhances the depth of flavor and texture, resulting in perfectly chewy and buttery cookies with a crisp edge.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 24 hours 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter and Sugars
- 2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup 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
- 2 teaspoons vanilla extract
Add-ins
- 10 ounces semisweet chocolate, chopped
- 1 cup homemade toffee bits
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.
- Mix Sugars with Butter: Stir the granulated and dark brown sugars into the cooled browned butter until the mixture is well combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, combine the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder. Whisk these together to ensure even distribution.
- Add Eggs and Vanilla: Incorporate the two large eggs and one egg yolk along with the vanilla extract into the browned butter and sugar mixture. Blend thoroughly until smooth.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Then fold in the chopped semisweet chocolate and homemade toffee bits evenly into the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 24 hours. This resting period develops deeper flavors and improves the cookie texture.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Scoop and Bake: Portion chilled dough onto the prepared baking sheets, spacing them appropriately to allow spreading. Bake for 12 to 14 minutes until the edges are golden brown and the centers are just set.
- Cool Before Serving: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy once cooled.
Notes
- Chilling the dough for 24 hours is crucial for best texture and flavor development.
- Using bread flour alongside all-purpose flour gives the cookies a chewier texture.
- Instant espresso powder is optional but enhances the chocolate flavor.
- Homemade toffee bits add crunch and a buttery sweetness; store-bought toffee bits can be used as a substitute.
- For storing, keep cookies in an airtight container at room temperature for up to 5 days.
Keywords: browned butter cookies, toffee chocolate chip cookies, chewy cookies, homemade toffee cookies, dessert baking
