Toffee and Chocolate Chip Cookies with Brown Butter
These Browned Butter Toffee and Chocolate Chip Cookies are rich, chewy, and packed with nutty brown butter flavor, melty chocolate, and crunchy toffee bits for the ultimate indulgent treat.
Servings: 20
Calories: 341kcal
Ingredients
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon pure vanilla extract
- 3 cup all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- ½ teaspoon kosher salt
- 1 cup dark 60% cocoa chocolate chips
- 1 cup of toffee chips I used heath bar baking chips
- Sea salt flakes optional
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Place butter into a small saucepan over medium-low heat. Swirl and heat until deep golden brown. Remove heat and allow to cool for 15 minutes.
- Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add your flour, pudding mix, baking soda, corn starch, salt and mix on low until just combined.
- Add the toffee bits and chocolate chips to the dough and mix to combine.
- Using an regular ice cream scoop or your ¼ cup dry measuring cup, scoop out your cookies and place them on your prepared baking sheet.
- Sprinkle to top of each cookie generously with flaked sea salt.
- Place the cookies in the freezer for 15 minutes.
- Remove the cookies from the freezer and place them on a baking sheet lined with parchment paper leaving about 2-3 inches of space between each cookie.
- If desired, sprinkle the cookies generously with sea salt.
- Bake at 350 degrees for 14 minutes.
Notes
Top tips for making these chocolate chip cookies with toffee
- When browning your butter, watch it carefully. It will go from brown to burnt in seconds. Cook the butter over medium-low heat, stirring constantly, until it smells nutty and golden brown.
- Cool before mixing, let the browned butter cool to room temperature so it doesn’t melt the sugar or scramble the eggs.
- Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
- For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
- Chill the dough at least 30 minutes (or overnight) in the freezer for thicker cookies and deeper flavor.
- Add toffee and chocolate last, gently fold in toffee bits and chocolate chips at the end of mixing to prevent them from breaking or melting too much.
- Rotate pans halfway, for even browning and consistent texture across every cookie, halfway through the baking process, rotate the cookie sheet the cookies are baking on.
Storage instructions for these chocolate chip and toffee cookies
Unbaked cookie dough storage
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.