Description
These Browned Butter Toffee Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, featuring rich, nutty browned butter and crunchy toffee bits for extra flavor and texture. Perfectly chewy with golden edges, these cookies bring a sophisticated touch to your baking with simple ingredients and straightforward steps.
Ingredients
Scale
Butter Base
- 1 cup unsalted butter
Sugars and Eggs
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently, until it turns a golden brown color and develops a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is fluffy and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Add Chips and Toffee: Gently fold in the semi-sweet chocolate chips and toffee bits, ensuring they are evenly distributed throughout the dough.
- Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the cookie dough onto the prepared sheets, spacing each cookie about two inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for five minutes. Then transfer them to wire racks to cool completely.
Notes
- Use unsalted butter to better control the saltiness of the cookies.
- Allow the browned butter to cool slightly before mixing with sugars and eggs to prevent cooking the eggs.
- Do not overbake to maintain chewy centers.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Toffee bits add a wonderful crunchy texture but can be substituted with nuts if preferred.
