Go Back
A stack of toffee chip brown butter cookies.
Print

Brown Butter Toffee Chocolate Chip Cookies

These brown butter toffee chocolate chip cookies are a finely tuned, well balanced cookie. Crispy on the outside, chewy on the inside. For me, it is perfect.
Course Cookies and Bars
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Ripening Time 2 hours
Total Time 2 hours 38 minutes
Servings 18 3" cookies
Calories 185kcal
Author Jennifer Field

Ingredients

  • 1 stick butter browned and chilled
  • 2.5 oz dark brown sugar
  • 2.5 oz granulated sugar
  • 1 teaspoon espresso powder (sub cocoa powder OR omit entirely)
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 large egg
  • 5 oz bread flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 oz toffee chips or chopped chocolate-covered toffee candy bar
  • 3 oz dark chocolate chips or chopped dark chocolate bar

To Finish Before Baking

  • extra chocolate chips and/or chopped toffee pieces
  • flaky finishing salt

Instructions

  • Cream the butter until smooth.
  • Add the sugars, espresso powder (if using), vanilla, and salt and mix on low speed until creamy.
  • Mix in the egg until thoroughly combined, scraping the bowl as necessary.
  • Whisk together the flour, baking soda, and baking powder, and dump into the mixer while it is off.
  • Turn the mixer on low and mix until just combined. Scrape the bowl.
  • Remove the bowl from the mixer, scrape the beater and make sure most of it gets back into the bowl.
  • Dump in the chopped chocolate and chocolate chips (or whatever combination of mix-ins you are using) and stir/fold them in with a sturdy spatula or wooden spoon.
  • Pack the dough into a container and cover the surface with plastic wrap.
  • Refrigerate for at least an hour or up to 24 hours. Try and refrigerate the dough for at least a couple of hours.
  • About 30 minutes prior to baking, preheat the oven to 325F (350F for cookies that spread a bit less and brown a bit more). Set racks in the top and bottom thirds of the oven.
  • Line your baking sheets with parchment paper.
  • Portion your dough into 18 pieces, each about 1.2-1.4 oz. Roll into rough balls.
  • Press a few chocolate chips and/or toffee pieces on top, pressing down to flatten the dough balls into rough discs.
  • Sprinkle each with a tiny bit of finishing salt.
  • Bake for 10 minutes.
  • Switch the pans from top to bottom and from front to back, and if baking at 325, bake an additional 6 minutes for chewier cookies and 9 minutes for crunchy cookies. If baking at 350F, an additional 6 minutes should be all you need.
  • Remove to a rack. Let cookies set up on the sheet for 3 minutes before removing them to a rack to cool for as long as you can stand it.

Notes

Store cookies at room temperature for up to 5 days. For longer storage, freeze airtight for up to 3 months. Take a cookie or 3 out as needed and warm in the microwave for 5-7 seconds.

VARIATIONS

  1. Leave out the toffee chips and use 2 oz dried cherries and 4 oz dark chocolate chips. Add 1/4 teaspoon almond extract to the dough.
  2. Add the zest of 1 orange to the dough.
  3. Add 3 Tablespoons cocoa powder to the dough. Reduce the bread flour to 4.5 oz, and use a mixture of white chocolate chips and dark chocolate chips. Or dried cherries and white chocolate chips.
  4. Increase the espresso powder to 1 Tablespoon (or more) for espresso toffee chip cookies.

    Nutrition

    Serving: 1g | Calories: 185kcal | Carbohydrates: 22.6g | Protein: 2g | Fat: 9.9g | Saturated Fat: 6.1g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 152mg | Fiber: 0.6g | Sugar: 15.7g