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Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies are loaded with huge flavor and soft yet chewy, ooey gooey texture. These were a HUGE hit!
Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 25 large cookies
Recipe by Tessa Arias

Ingredients

  • 2 sticks (8 ounces) unsalted butter
  • 1 1/2 cups (6.6 ounces or 187 grams) all-purpose flour
  • 1 cup (4.5 ounces or 127 grams) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1 1/4 cups packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups semi sweet chocolate chips
  • 1 cup English toffee bits, such as Heath

Directions

  1. In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Allow to cool for about 20 minutes to room temperature.
  2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
  3. With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
  4. Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  5. Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. At this point you can freeze the dough balls until hard then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.
  6. Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely.