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Irresistible Brown Butter Toffee Chocolate Chip Cookies

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These cookies combine the rich, nutty flavor of brown butter with the crunch of toffee bits and melty chocolate chips for a chewy and crispy treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)
  • 3/4 cup (110g) toffee bits (Heath or Skor bits)

Instructions

  1. Brown the Butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir frequently as it foams and then starts to brown, about 5-7 minutes. Remove from heat immediately and transfer to a bowl to cool for 10 minutes.
  2. Mix Sugars and Eggs: In a large mixing bowl, combine 3/4 cup light brown sugar and 1/2 cup granulated sugar. Add the cooled brown butter and whisk until smooth. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract until shiny and slightly thick.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Bring It Together: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  5. Add Chocolate & Toffee: Fold in 1 cup chocolate chips and 3/4 cup toffee bits evenly throughout the dough.
  6. Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape & Bake: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until edges are golden brown but centers remain soft. Rotate sheets halfway through baking.
  9. Cool Down: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Watch the butter closely when browning to avoid burning. Chill the dough to prevent spreading and achieve chewy centers with crisp edges. Use room temperature eggs for better texture. If dough is too wet, add a tablespoon of flour. For gluten-free, substitute with a 1-to-1 gluten-free flour blend. For dairy-free, use vegan brown butter alternative or coconut oil.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, chewy cookies, easy cookie recipe, homemade cookies, dessert, baking

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