These chocolate chip cookies are amazingly chewy, caramel-y, chocolate-y, and buttery with an incredible toffee crunch.
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups all-purpose flour (spoon & leveled)
- 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°F (191°C). 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.
Keywords: brown butter toffee cookies