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Browned Butter Toffee Chocolate Chip Cookies

Brown butter toffee chocolate chip cookies combine nutty browned butter, semisweet chocolate, and crunchy toffee bits in a chewy-centered cookie. Chill the dough for 1 hour, then bake until the edges are golden and the centers still look slightly soft.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling and chilling time 1 hour 25 minutes
Total Time 2 hours 3 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1.5 cups semisweet chocolate chips
  • 1 cup toffee bits

Equipment

  • 1 2-quart saucepan
  • 1 18x13-inch baking sheet

Method
 

  1. Melt the butter in a 2-quart saucepan over medium heat, swirling often, for 5–8 minutes, until the foam subsides and the milk solids turn amber and smell nutty.
  2. Pour the browned butter and browned bits into a large heatproof bowl and cool for 15–20 minutes, until warm but not hot.
  3. Whisk the brown sugar and granulated sugar into the butter until combined.
  4. Whisk in the eggs and vanilla until smooth.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and stir just until no dry flour remains.
  7. Fold in the chocolate chips and toffee bits.
  8. Cover the dough and refrigerate for 1 hour, until firm.
  9. Heat the oven to 350°F.
  10. Line an 18x13-inch baking sheet with parchment paper.
  11. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the baking sheet.
  12. Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers still look slightly soft.
  13. Cool the cookies on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For nutty flavor, watch the butter closely and remove it from the heat when the milk solids turn amber. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free variation, use plant-based butter formulated for baking and dairy-free chocolate chips; browning may vary.