Brown Butter Toffee Chocolate Chip Cookies
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These cookies are everything you want in a chocolate chip cookie, but with a few extra layers of flavor that make them feel extra special. Brown butter adds a rich, nutty flavor to the dough, while cooled coffee deepens the chocolate flavor without making the cookies taste like coffee.
The homemade toffee bits add buttery, caramelized crunch throughout the cookies, while chocolate chips melt into all those delicious little pockets of dough. Chilling the dough helps keep the cookies thick and chewy, and finishing them with extra chocolate, toffee, and flaky sea salt makes them just as pretty as they are delicious.
And if browning butter intimidates you, don’t worry! It’s super easy, and I walk you through it with step-by-step instructions in this post. Then, once you get the hang of it, you can also make my Chocolate Dipped Brown Butter Cookies, Brown Butter Caramel Snickerdoodles, Brown Butter Banana Bread, Brown Butter Pecan Chocolate Chip Cookies, Brown Butter Chocolate Chunk Blondies, Pumpkin Cinnamon Rolls with Brown Butter Frosting, or my Brown Butter Snickerdoodle Cookie Skillet!
Table Talk with Tawnie
These cookies were a labor of love. From creating the perfect homemade toffee pieces to the perfect ratio of ingredients for a chewy cookie, 5 recipe tests later this cookie has come to be one of my all time favorites…just look at these beauties!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you definitely don’t want with these ones!
- Brewed coffee: Brewed coffee helps enhance the rich chocolate flavor of the cookies! But don’t worry, I promise it doesn’t make them taste like coffee. Just make sure to let your coffee cool before adding!
- Eggs: Eggs help bind the dough together and create a soft, chewy texture. Make sure to let your eggs come to room temperature.
- Toffee bits: You can use homemade (I highly recommend my recipe) or store-bought toffee bits. I like to freeze mine to help keep them from melting too quickly in the oven. Also, make sure to chop the toffee into small pieces rather than leaving any large chunks so they can get mixed evenly throughout the dough!
- Chocolate chips: Use semi-sweet, dark, or milk chocolate chips depending on how rich or sweet you want your cookies. A mix of chocolates would also be delicious!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the butter
Check out my how to brown butter blog post if you need some guidance. Then allow the brown butter to cool until it is no longer hot and has begun to thicken and partially solidify.
Mix wet ingredients
Mix the brown butter with both sugars until combined. Then add the rest of the wet ingredients and mix until smooth.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Gradually mix the dry ingredients into the wet ingredients just until combined, being careful not to overmix. Fold in the chocolate chips and toffee bits, then scoop into balls and chill on a parchment-lined baking sheet for at least 30 minutes or overnight.
Bake & enjoy!
Bake for 11–13 minutes. Immediately swirl each cookie with a slightly larger round cutter to create perfectly round, thick edges and tuck in any melted toffee pieces. While warm, top with extra chocolate chips, toffee bits, and flaky sea salt. Then let cool and enjoy!!
Expert Tips
- Don’t skip cooling the brown butter: If it’s still hot when you make the dough, the cookies may spread too much. Let it cool and partially solidify before mixing with the sugars. I usually end up freezing mine for about 30 minutes.
- Cream butter and sugars: Cream the butter and sugars (it’s easier to do than whisking). For a step-by-step tutorial on how to cream butter and sugar, check out this post.
- Toffee pieces: Make sure your toffee bits (whether store-bought or homemade) are frozen before adding!
- Don’t overmix: Once the flour goes in, mix only until everything is incorporated to keep the cookies soft.
- Chill after scooping: Portioning the dough before chilling makes it much easier to work with and helps the cookies bake evenly.
- Cookie scoot right away: I definitely recommend cookie scooting this one because toffee pieces can make the cookies look a bit wonky. The cookies need to be hot and soft for this trick to work.
- Make them picture-perfect: A few extra chocolate chips and toffee bits pressed into the warm cookies make the mix-ins really pop, and flaky sea salt balances all of that buttery caramel sweetness.
Homemade Toffee Bits
This Homemade Toffee is buttery, crisp, and perfectly sweet with that irresistible caramelized flavor. Made with just a handful of simple ingredients, it’s an easy homemade candy that’s perfect for adding to holiday treats, gifting, or enjoying straight from the candy jar!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chocolate: Use semi-sweet, dark, or milk chocolate chips, or a combination of your favorites.
- Toffee: Homemade or store-bought toffee bits both work well. You can also swap in chopped Heath bars or another chocolate-covered toffee candy.
- Chocolate dipped: Want to take the chocolate factor to the next level? Once the cookies have cooled, dip them into melted chocolate, similar to my Chocolate Dipped Brown Butter Cookies!
Storage / Freezing
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies: Place cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Freeze cookie dough: Scoop the dough into balls and freeze on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
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Ingredients
- 1 cup unsalted butter
- 1 cup dark brown sugar (medium packed)
- 3/4 cup granulated sugar
- 2½ Tbsp. brewed coffee (cooled)
- 2 large eggs (room temperature)
- 1 Tbsp. vanilla extract
- 3 cups all-purpose flour (add a touch more flour if the dough feels particularly wet or sticky)
- 1 tsp. fine salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1¼ cups chocolate chips (plus more for garnish (semi sweet, dark, or milk chocolate))
- 3/4 cup homemade or store-bought toffee bits (frozen, plus more for garnish, chop them pretty small/no large pieces necessary)
- Maldon flaky sea salt (for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the butter: For a detailed tutorial, see this post on how to brown butter.1 cup unsalted butter
- Cool the brown butter: Allow the brown butter to cool until it is no longer hot and has begun to thicken and partially solidify. I usually place mine in the freezer for ~30 minutes, and it reaches the perfect consistency. It should have a soft, creamy consistency but should not be completely firm/rock solid. Start Timer
- Mix the wet ingredients: Add the dark brown sugar and granulated sugar to the brown butter and mix until well combined (you can use a hand mixer or stand mixer fitted with a paddle attachment) Add the cooled coffee, eggs, and vanilla and mix again until smooth and combined.1 cup dark brown sugar, 3/4 cup granulated sugar, 2½ Tbsp. brewed coffee, 2 large eggs, 1 Tbsp. vanilla extract
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.3 cups all-purpose flour, 1 tsp. fine salt, 1 tsp. baking soda, 1/2 tsp. baking powder
- Make the cookie dough: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing. Fold in the chocolate chips and toffee bits until evenly distributed throughout the dough.1¼ cups chocolate chips, 3/4 cup homemade or store-bought toffee bits
- Scoop and chill: Scoop the cookie dough into evenly sized balls, ~2 Tbsp. should be a perfect size, and arrange on a parchment-lined baking sheet or plate. Something that will fit in your fridge! Chill the cookie dough balls in the refrigerator for 30-60 minutes, or overnight. Start Timer
- Preheat the oven: When you're ready to bake, preheat the oven to 350°F. Line light colored baking sheets with parchment paper or silicone baking mats.
- Bake: Roll the cookie dough into smooth balls between the palms of your hands if you haven’t already done so, then arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2-3 inches between each cookie. (Pro tip: Mound the dough balls higher than wider to keep them from spreading too thin and to get thicker, chewier centers). Bake no more than 6 at a time. You can garnish the tops with more toffee pieces and chocolate chips prior to baking, if desired. Bake for ~11-13 minutes, or until the edges are set. Start Timer
- Cookie scoot: Immediately after removing the cookies from the oven, place a round cookie cutter or glass slightly larger than the cookie around each one and gently swirl it in a circular motion. This helps create perfectly round cookies with thick, crinkly edges and help with any toffee pieces that are melting out and escaping the cookies.
- Garnish: Finish with a sprinkle of Maldon flaky sea salt and any more toffee pieces and chocolate chips, as needed.Maldon flaky sea salt
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. (Carefully use a spatula to lift them, sometimes the toffee pieces can stick to the bottom). Start Timer ENJOYYYY!! BEST. COOKIES. EVER!
Notes
- Don’t skip cooling the brown butter: If it’s still hot when you make the dough, the cookies may spread too much. Let it cool and partially solidify before mixing with the sugars. I usually freeze mine for about 30 minutes.
- Don’t overmix: Once the flour goes in, mix only until everything is incorporated to keep the cookies soft.
- Chill after scooping: Portioning the dough before chilling makes it much easier to work with and helps the cookies bake evenly.
- Cookie scoot right away: I definitely recommend cookie scooting this one because toffee pieces can make the cookies look a bit wonky. The cookies need to be hot and soft for this trick to work.
- Make them picture-perfect: A few extra chocolate chips and toffee bits pressed into the warm cookies make the mix-ins really pop, and flaky sea salt balances all of that buttery caramel sweetness.
- recipe was inspired by Handle The Heat
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
