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–+ servings
One toffee chocolate chip cookie topped with flaky sea salt.
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Brown Butter Toffee Chocolate Chip Cookies

These Brown Butter Toffee Chocolate Chip Cookies are rich, chewy, and packed with melty chocolate chips and crunchy homemade toffee bits. The nutty brown butter and sprinkle of flaky sea salt take these cookies to the next level, making them the perfect bakery-style treat that you can bake right at home.
Course Dessert
Cuisine American
Keyword brown butter toffee chocolate chip cookies
Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 1 minute
Servings 20 -22 cookies
Calories 289kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Brown the butter: For a detailed tutorial, see this post on how to brown butter.
    1 cup unsalted butter
    Browning the butter in a skillet.
  • 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
    Letting the brown butter cool to partially solidify.
  • 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
    Three images side-by-side of combining the wet ingredients.
  • 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
    Side-by-side image of whisking the dry ingredients together.
  • 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
    Three images side-by-side of mixing the wet and dry ingredients then adding the mix-ins.
  • 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
    Side-by-side image of scooping cookie dough onto prepared baking sheet then chilling the dough balls for at least 30 minutes.
  • 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
    Placing six cookie dough balls on prepared baking sheet.
  • 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.
    Side-by-side image of cookie scooting the hot cookies as they come out of the oven then garnishing them with extra chocolate chips, toffee pieces and flaky sea salt.
  • 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!
    Side-by-side image of letting baked cookies cool on wire rack then serving them on large white plate.

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

Serving: 1cookie | Calories: 289kcal | Carbohydrates: 36g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 199mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 410IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 0.5mg