Brown Butter Toffee Chocolate Chip Cookies

These sweet and salty brown butter toffee chocolate chip cookies are soft and chewy in the centers with deliciously crisp edges. Brown butter is melted butter with a nutty caramelized flavor brought on by gently cooking it on the stove. And it tastes absolutely phenomenal in cookies, especially when you add toffee and sea salt. Because of these flavorful additions, these fancied-up chocolate chip cookies will fly off the serving tray!

brown butter toffee chocolate chip cookies on cooling rack

Can you make a perfect thing even better? Sometimes you just don’t mess with classic chocolate chip cookies, but in case you feel fancy and want to experiment, these brown butter toffee chocolate chip cookies are consistent crowd-pleasers. They’re a spin on my popular chewy chocolate chip cookies with the addition of brown butter, toffee chips, and sea salt.

These Brown Butter Toffee Chocolate Chip Cookies Are:

  • Loaded with a buttery caramelized flavor
  • Extra soft and chewy in the centers
  • Crisp on the edges
  • Chock-full of sweet and salty toffee chips*
  • Packed with chocolate chips

*I just use Heath bar “Bits O’ Brickle” English toffee bits found near the chocolate chips in the baking aisle.

showing the center of brown butter toffee chocolate chip cookies

Brown Butter

If you’ve never browned butter before, take a minute to review my How to Brown Butter guide. It’s a very quick and easy process. After you brown it, let it cool for a few minutes before working on the rest of the wet ingredients. Unlike in my regular brown butter chocolate chip cookies, we do not have to chill the browned butter to solidify it before working on the cookie dough. That step takes extra time especially since we have to chill that cookie dough too– but it does promise thicker cookies since the butter has been chilled. However, I appreciate that this recipe is quicker and that it produces thinner, crispier cookies.

brown butter in a pan with a silver spoon


Brown Butter Toffee Chocolate Chip Cookies Success Tips

  1. Expect a crumbly dough: This cookie dough is very crumbly as you try to combine the wet and dry ingredients. Continue mixing it all until it comes together– it will, I promise!
  2. Use a cookie scoop: Scoop and roll the cookie dough into balls after it comes together. This medium size cookie scoop is perfect because each dough ball should be around 1.5 Tablespoons of dough.
  3. Chill the cookie dough balls: Cover and chill the cookie dough balls in the refrigerator for at least 2 hours before baking. Remember that chilling cookie dough helps guarantee that your cookies won’t overspread. Because of the melted (browned) butter in this cookie dough, the dough will spread into greasy puddles if you do not chill the dough balls prior to baking. Chilling cookie dough also enhances its flavor– the nutty brown butter flavor seeps into every last morsel of dough.

brown butter toffee and chocolate chip cookie dough

brown butter chocolate chip cookie dough balls

cookie dough balls arranged on baking sheet

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!

brown butter toffee chocolate chip cookies

Bake a double batch because these go quickly!

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brown butter toffee chocolate chip cookies

Brown Butter Toffee Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These sweet and salty brown butter toffee chocolate chip cookies are soft and chewy in the centers with deliciously crisp edges. 


Ingredients

  • 1 cup (230g; 16 Tbspunsalted butter
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips
  • 1 cup (150g) Heath Bar Bits O’ Brickle English Toffee
  • optional: coarse sea salt

Instructions

  1. Brown the butter: Set out a medium heat-proof bowl. You’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet. Light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. Once browned, remove from heat immediately and pour into the bowl. Cool for 5 minutes.
  2. Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the wet ingredients into the dry ingredients, add the chocolate chips and toffee, then stir together with a large spoon or rubber spatula. The dough will seem too dry at first, but keeping stirring until it comes together. Dough will be greasy and crumbly.
  3. Scoop dough into balls, about 1 and 1/2 Tablespoons of dough each, and place on a large plate or baking sheet. I like to roll each cookie dough ball between my hands to smooth them out since they can be a little crumbly. Cover and chill the cookie dough balls in the refrigerator for 2 hours and up to 3 days before baking. (You can also freeze the dough balls, see Freezing Instructions below.)
  4. Towards the end of chill time, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Arrange cookie dough balls 3 inches apart on prepared baking sheets. If desired, lightly sprinkle coarse sea salt on top of each. Press the salt down into the cookie dough balls if it’s not sticking.
  6. Bake for 12-13 minutes or until the edges are lightly browned. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips or toffee pieces into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
  7. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: brown butter toffee chocolate chip cookies

15 Comments

  1. Emma Perkinson says:

    These look amazing, and I cannot wait to try them! I do have a quick question. If I were to freeze the dough, how long do they have to sit out before I can put them in the oven? I am assuming they cannot go in the oven while they are frozen, but I did not know how cold they could be and still bake properly.

    1. Hi Emma! You can actually bake them from frozen– see my freezing instructions or the details in my How to Freeze Cookie Dough post. Or feel free to let them partially thaw for about 30 minutes before starting. It’s likely they will still need an extra minute or 2 that way as well.

      1. Emma Perkinson says:

        Oh my, I did not read through that link- I am sorry about that. I appreciate you taking the time to answer, that makes sense! Thank you!

  2. Hi Sally!
    I would love to bake these cookies bit cannot handle all the salt! Is it possible to bake these with the salt cut down?

    1. Trina @ Sally's Baking Addiction says:

      Definitely!

  3. What are Heath Bar Bits O Brickle? Is that like little chocolate covered toffee chips? We don’t have Heath bars here but we have Skor bars and we can buy those “bits”. If the Heath bits are chocolate covered, I am sure the Skor bits will be a good sub. Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Ella, yes! Heath bars are chocolate covered toffee, those Score bits sound like they would be a great substitute. Enjoy!

  4. You mention using light or dark brown sugar. Which do you use? Love your recipes!!!!!

    1. Thanks Kris! You can use either, but for the pictured cookies I used light brown. That’s what I typically use unless otherwise noted.

  5. Thank you for sending this out yesterday! We happened to have those Heath toffee pieces so we made them last night and you’re right about their taste. We can’t stop eating them!! Cookies were easy to make. Didn’t do the sea salt but will try that next time. Thanks Sally!

  6. May i ask if theres a substitute for baking soda as i dont like my baked goods to have baking soda and it taste metallic

  7. Hi Sally! I love all your recipes. If I skip the heath bars and make these as regular chocolate chip cookies, would it work? I like the looks on these better than the brown butter chocolate chip cookie recipe, these look richer

    1. Hi Val, you can definitely skip the toffee chips if desired!

      1. Tried this today after your reply, BEST RECIPE EVER! They turned out exactly how I wanted them. Thank you so much! You’re a star!

  8. What delicious cookies! I had just enough of the toffee bites and decided to give them a try. So glad I did! Everyone loved them. Thank you for another wonderful chocolate chip cookie recipe!

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