Brown Butter Toffee Chocolate Chip Cookies.
If you are looking for that one secret ingredient that will truly take your chocolate chip cookies to the next level and really give them that “wow” factor, then surprise! You actually already have this ingredient in your kitchen: butter! Browning butter is my little magic trick.
Taking a few extra minutes to brown the butter before adding it to your recipe truly makes a WORLD of a difference. It adds a rich, nutty undertone to your baked good and almost tastes like caramel and butterscotch at the same time. Is that even possible?
Oh, and it makes your kitchen smell heavenly.
Browning butter instructions: on medium heat in a shallow pan, melt the butter until it has a golden amber color (like the color pictured ↑), with a distinct nutty smell. once it reaches this point (about 8-9 minutes), remove from heat immediately & pour into a separate dish before using in recipe. be very sure not to burn the butter. there is only about a 60 second timeline between browned butter & burnt butter.
**Don’t burn that butter! Burnt butter tastes bitter and no one wants to take a bitter bite out of a cookie.
Toffee pairs wonderfully with the caramel and butterscotch undertones in the brown butter. I added it all to the cookie dough and the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch.
The cookies are ultra soft and chewy, too. Be sure to bake up a double batch because these go quickly!
Brown Butter Toffee Chocolate Chip Cookies
Yield: 2.5 dozen
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 and 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes)
Preheat oven to 375 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flour, baking soda, and salt until just combined. Add the chocolate chips and toffee bits and mix until incorporated into the dough.
Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.
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