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Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies You'll Crave

These Browned Butter Toffee Chocolate Chip Cookies offer a chewy texture and caramel sweetness that makes them irresistible.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 14 minutes
Chill Time 1 day
Total Time 1 day 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Unsalted Butter Browning enhances flavor and richness.
  • 1/2 cup Granulated Sugar Substitute with coconut sugar for a unique twist.
  • 1 cup Dark Brown Sugar Ensures moisture and a deeper flavor.
  • 1 1/2 cups All-Purpose Flour Forms the foundation; gluten content gives a nice chewy texture.
  • 1 cup Bread Flour Adds to the chewiness.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Baking Powder Provides an additional lift.
  • 1 teaspoon Fine Sea Salt Elevates flavors.
  • 1 teaspoon Instant Espresso Powder Optional, intensifies chocolate flavor.
  • 2 large Eggs Binds the ingredients together.
  • 1 yolk Egg Yolk Enhances richness.
  • 2 teaspoons Vanilla Extract Enriches flavor.
  • 10 ounces Semisweet Chocolate Chopping bars gives better texture.
  • 1 cup Homemade Toffee Bits Provides a sweet crunch.
For the Finishing Touch
  • Flaky Sea Salt Sprinkle on top before serving.

Equipment

  • Mixing Bowl
  • stainless steel pan
  • Spatula
  • Measuring cups
  • measuring spoons
  • parchment paper
  • baking sheets

Method
 

Step‑by‑Step Instructions
  1. Brown the Butter: Melt 2 sticks of unsalted butter in a pan over medium heat, swirling until it turns golden brown, about 5-7 minutes.
  2. Combine Sugars: Mix browned butter with 1/2 cup granulated sugar and 1 cup dark brown sugar until smooth, allowing to cool.
  3. Mix Dry Ingredients: Whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and espresso powder.
  4. Incorporate Wet Ingredients: Add 2 eggs and 1 yolk to the cooled sugar mixture; mix in 2 teaspoons vanilla extract, then fold in dry ingredients.
  5. Add Chocolate and Toffee: Stir in 10 ounces of semisweet chocolate and 1 cup of toffee bits until evenly distributed.
  6. Chill the Dough: Wrap and refrigerate the dough for at least 24 hours.
  7. Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined sheets and bake for 12-14 minutes.
  8. Cool and Store: Sprinkle with flaky sea salt and cool on wire racks; store in an airtight container.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Chilling the dough is crucial for flavor; weigh ingredients for the best results, and feel free to substitute ingredients as needed.

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