Description

These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with sweet chocolate chips and crunchy chocolate-covered toffee bits for an irresistible treat. The dough is best chilled to develop flavor and texture, yielding soft, chewy cookies with a subtle caramel undertone and a delightful crunch. Perfect for cookie lovers seeking an elevated classic with a touch of gourmet flair.

Ingredients

Scale

Butter and Sugars

1 cup Butter
1 cup Brown Sugar
2/3 cup Sugar

Wet Ingredients

2 large Eggs
2 teaspoons Vanilla Extract

Dry Ingredients

2 1/3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt

Mix-ins

10 ounces Chocolate Chips or Chunks
1 cup Chocolate Covered Toffee Bits

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Instructions

Brown the Butter: Place the butter in a large pot or deep skillet and melt over medium-low heat. Stir often with a wooden spoon or spatula, scraping the sides to monitor the butter’s color change. The butter will bubble and foam, then shift from creamy yellow to a deep amber yellow with small brown bits forming, indicating it is browned. Remove from heat carefully to avoid burning.
Mix Sugars and Browned Butter: Transfer the brown sugar and sugar to a large mixing bowl. Pour in the browned butter, scraping the pot to include all browned bits. Whisk vigorously for several minutes until the mixture is smooth and shiny. Allow to cool at room temperature for about 10 minutes.
Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the butter and sugar mixture until smooth and creamy.
Incorporate Dry Ingredients: Fold in the flour, baking soda, and salt gently. Make sure the dough has cooled enough so it’s not too warm before proceeding.
Add Chocolate and Toffee: Fold in the chocolate chips or chunks and the chocolate-covered toffee bits. This ensures even distribution without melting the chocolate prematurely.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 to 48 hours to allow the mixture to set and flavors to meld. Alternatively, scoop dough balls, cover, and chill in the refrigerator for 24-48 hours. For a quicker option, chill for 2 hours minimum.
Prepare for Baking: When ready to bake, if the dough is wrapped as a whole, allow it to come to room temperature for 1-2 hours. Use your fingers to smooth the tops of the dough balls before baking.
Bake the Cookies: Preheat your oven to 350°F (175°C). Place cookie balls on a light-colored baking sheet lined with parchment paper. Bake for 10-13 minutes, or until the edges turn a light golden color. Remove from oven and let cookies set on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely while browning to prevent burning; it can go from browned to burnt quickly.
Chilling the dough is key to enhanced flavor and better texture; overnight chilling is recommended but at least 2 hours is acceptable for a faster bake.
Use light-colored baking sheets to monitor baking progress and prevent over-browning on the bottom.
Letting the dough come to room temperature before baking improves cookie shape and texture.
Chocolate-covered toffee bits add a wonderful crunch and caramel flavor; substitute with plain toffee bits if needed but the chocolate coating complements the cookies well.