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Delicious Brown Butter Toffee Chocolate Chip Cookies

brown butter toffee chocolate chip cookies - featured image
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These cookies combine rich, nutty brown butter with crunchy toffee bits and melty chocolate chips for a quick, crowd-pleasing treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned until golden and nutty
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips (semi-sweet or mix of semi-sweet and milk)
  • 1 cup toffee bits (such as Heath or Skor)

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as the butter melts, foams, and then begins to turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix sugars and eggs: In a large mixing bowl, combine 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Add the slightly cooled browned butter and mix until smooth. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this to the wet mixture, stirring until just combined. Avoid overmixing.
  4. Add mix-ins: Fold in 1 1/2 cups chocolate chips and 1 cup toffee bits evenly.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto the sheets, spaced about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look soft.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Chilling the dough for at least 30 minutes is recommended to keep cookies thick and chewy. Use store-bought toffee bits to prevent melting into the dough. Watch the butter carefully when browning to avoid burning. Baking times may vary by oven; start checking at 9 minutes for softer cookies.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, easy cookie recipe, homemade cookies, quick dessert, bake sale treats

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