Description

Deliciously rich Brown Butter Toffee Cookies combine the nutty depth of browned butter with sweet, crunchy toffee bits and melty chocolate chunks. These cookies are perfectly chewy with golden edges and a hint of flaky sea salt on top to enhance their complex flavors. Ideal for cookie lovers looking for an elevated classic treat with a buttery, caramelized twist.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
2 large eggs
2 teaspoons vanilla extract

Sugars

1 cup dark brown sugar
1/2 cup granulated sugar

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt

Add-ins

1 1/4 cups toffee bits or chopped toffee bars
1/2 cup chocolate chunks or chips
flaky sea salt for topping

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Instructions

Brown the Butter: Place the butter in a saucepan over medium heat. Stir constantly as it melts, foams, and begins to brown. Once it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl. Cool for at least 15 minutes.
Mix Sugars and Eggs: To the cooled brown butter, add the dark brown sugar and granulated sugar. Mix until smooth. Add the eggs and vanilla extract, beating until the mixture becomes glossy and thick.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this dry mixture into the wet mixture until fully incorporated.
Fold in Toffee and Chocolate: Gently fold in the toffee bits and chocolate chunks, ensuring they are evenly distributed throughout the cookie dough.
Chill the Dough: Cover and chill the dough in the refrigerator for at least 1 hour. This step helps enhance flavor and prevents the cookies from spreading too much when baked.
Preheat Oven and Scoop Dough: Preheat your oven to 350°F (175°C). Scoop the dough into 2-tablespoon-sized balls (about 30 grams each) and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake for 10-12 minutes until the edges are golden and the centers are just set.
Add Sea Salt and Cool: Immediately after baking, sprinkle flaky sea salt over the warm cookies. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential to developing the rich flavors and achieving the perfect texture.
Using browned butter adds a nutty, caramel-like depth to the cookie flavor that regular melted butter doesn’t provide.
Feel free to substitute toffee bits with chopped caramel candies or substitute chocolate chunks with your preferred chocolate type.
Be careful not to overbake; the centers should be just set for soft, chewy cookies.
Flaky sea salt enhances the sweetness and adds a pleasant contrast; don’t skip this finishing touch.