These browned butter toffee chocolate chip cookies are rich, chewy, and packed with nutty caramel flavors. The brown butter adds a deep, toasted note that pairs perfectly with the sweet crunch of toffee bits and the melty goodness of chocolate chips. Every bite offers a perfect balance of crispy edges and soft, gooey centers.
Why You’ll Love This Recipe
I love how the browned butter transforms the flavor of these cookies into something extra special. The toffee adds a delightful crunch while the chocolate chips melt just enough to keep every bite irresistibly gooey. This recipe is ideal for anyone who enjoys a slightly sophisticated twist on a classic chocolate chip cookie.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 1/2 cups semi-sweet chocolate chips
directions
I start by browning the butter. I melt it over medium heat in a saucepan until it turns golden brown and smells nutty. Then I remove it from the heat and let it cool slightly.
In a large mixing bowl, I combine the browned butter, dark brown sugar, and granulated sugar. I whisk until smooth.
I beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
Then I fold in the toffee bits and chocolate chips.
I cover the dough and chill it in the fridge for at least 30 minutes.
When ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop out about 2 tablespoons of dough for each cookie and place them a couple of inches apart on the baking sheet.
I bake them for 10–12 minutes or until the edges are golden and the centers are just set.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 45 minutes (includes chilling) Cook time: 10–12 minutes Total time: Around 1 hour
Variations
I sometimes add chopped pecans or walnuts for extra crunch.
Swapping semi-sweet chocolate chips with dark chocolate chunks gives the cookies a deeper flavor.
A sprinkle of sea salt on top before baking gives a great sweet-salty finish.
I’ve even added a dash of cinnamon for a warm twist.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed bag for up to 2 months. To reheat, I warm a cookie in the microwave for about 10 seconds to bring back that fresh-baked texture.
FAQs
How do I brown butter properly?
I melt the butter in a light-colored saucepan over medium heat, stirring often. Once it turns golden brown and smells nutty, I remove it from heat immediately to prevent burning.
Can I use store-bought toffee bits?
Yes, I usually use store-bought toffee bits like Heath bits. They save time and work perfectly in this recipe.
Do I have to chill the dough?
I highly recommend it. Chilling helps the flavors develop and prevents the cookies from spreading too much while baking.
Can I make the dough ahead of time?
Absolutely. I often make the dough a day ahead and keep it chilled until I’m ready to bake. It also freezes well for later use.
What if I don’t have dark brown sugar?
I’ve used light brown sugar in a pinch. The flavor is slightly lighter, but the cookies still come out delicious.
Conclusion
These browned butter toffee chocolate chip cookies are my go-to when I want something familiar yet elevated. The layers of flavor from the browned butter, toffee, and chocolate make them truly special. Whether I’m baking for a party or just treating myself, this recipe always hits the spot.
These browned butter toffee chocolate chip cookies are rich, chewy, and packed with nutty caramel flavors. The brown butter adds depth while the toffee bits and chocolate chips create the perfect sweet crunch and gooey texture.
Ingredients
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 1/2 cups semi-sweet chocolate chips
Instructions
Melt the butter in a saucepan over medium heat until golden brown and nutty in aroma. Remove from heat and let cool slightly.
In a large bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the toffee bits and chocolate chips.
Cover the dough and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough per cookie and place on the baking sheet, spaced apart.
Bake for 10–12 minutes, until edges are golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Add chopped pecans or walnuts for extra crunch.
Use dark chocolate chunks instead of semi-sweet chips for deeper flavor.
Sprinkle sea salt on top before baking for a sweet-salty contrast.
Add a dash of cinnamon for a warm flavor twist.
Dough can be made ahead and stored in the fridge or freezer.
