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Brown Butter Toffee Chocolate Chip Cookies

brown butter toffee chocolate chip cookies - featured image
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These extra thick, chewy cookies combine nutty brown butter with crunchy toffee bits and melty chocolate chips for a bakery-style treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1 cup (220 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups (312 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips
  • 1 cup (150 g) toffee bits (Heath or Skor recommended)

Instructions

  1. Brown the butter (about 8 minutes): In a heavy skillet over medium heat, melt the unsalted butter. Stir frequently as it foams, then starts to turn a golden brown with a nutty aroma. Once brown specks form and you smell a toasty scent, remove from heat immediately to avoid burning. Transfer the butter to a large bowl and let it cool for 5 minutes.
  2. Mix sugars and eggs (5 minutes): Add brown sugar and granulated sugar to the browned butter. Stir until combined. Whisk in the eggs one at a time, followed by vanilla extract. Mix until smooth and glossy.
  3. Combine dry ingredients (3 minutes): In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution.
  4. Form the dough (5 minutes): Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Stop once the flour disappears. Fold in the chocolate chips and toffee bits evenly throughout the dough.
  5. Chill the dough (at least 1 hour, ideally overnight): Cover the dough with plastic wrap and refrigerate to firm up the dough and help cookies stay extra thick during baking.
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape and bake (12-15 minutes): Using a large cookie scoop or spoon, drop mounds of dough about 2 inches apart on the baking sheets. Bake for 12 to 15 minutes, until edges are golden but centers still look soft. For thicker cookies, use a larger scoop and bake on the lower oven rack.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to prevent breakage and keep them chewy.

Notes

Stir butter constantly when browning to avoid burning. Chill dough for at least 1 hour to ensure thick, chewy cookies. Use quality toffee bits like Heath or Skor for best crunch. If dough gets sticky, chill again before scooping. Baking on the lower oven rack yields thicker cookies. Store cookies in an airtight container with a slice of bread to maintain softness. Dough balls freeze well; bake from frozen adding 2-3 minutes to bake time.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, thick chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies

Find it online: https://oracooks.com/brown-butter-toffee-chocolate-chip-cookies-recipe-5-easy-steps-for-extra-thick-perfection/