Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
