Brown Butter Toffee Chocolate Chip Cookies
Brown Butter Toffee Chocolate Chip Cookies are the perfect sweet salty cookies with tender and chewy centers and crisp buttery edges. These cookies are easy to make and feature ribbons of toffee pieces throughout and are made with brown butter that add the wow factor to these delicious treats. Recipe includes step by step recipe video to help you make these perfectly at home!
Servings: 15 3oz Cookies
Ingredients
- 1 cup Unsalted Butter softened/room temperature
- 1 cup Brown Sugar packed
- 1/2 cup Granulated White Sugar
- 2 tsp Pure Vanilla Extract
- 2 Eggs room temperature
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 1/4 cups All Purpose Flour spooned and leveled
- 1 cup Toffee Bits
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma. Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes. Once butter has cooled, add brown sugar and white granulated sugar to the bowl, mix until well incorporated ensuring to scrap down the sides.
- Add eggs one at a time, mixing in-between each addition. Add vanilla, mix until combined.
- Add flour, baking soda, baking powder, and salt. Mix until just combined. Fold in skor bits and chocolate chips, do not overmix batter. Place dough in refrigerator for 30 minutes to cool.
- Preheat oven to 350°F or 177°C. Line baking sheets with parchment paper or a silicone mat; set aside.
- Remove from fridge, scoop about a heaping tablespoon of the cookie dough at a time and roll into balls (use a cookie scoop if you have one on hand, mine were 3oz each)
- Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for "soft and chewy cookies". For crispier cookies, bake for an additional 2-3 minutes.
- Remove from oven and allow to rest for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Notes
Brown Butter - the more brown bits and specks at the bottom of the pan are toasted milk solids, ensure to include it in the cookie batter – this is where most of the flavour comes from.
Baking Time - you only need 11 minutes at 350 degrees (granted every oven temperature is different). Once removed, and allowed to cool for a few minutes the cookies will firm up and be ready to eat!
See detailed notes above for additional tips.
Nutrition
Calories: 362kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 267mg | Potassium: 101mg | Fiber: 1g | Sugar: 21g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg