Brown Butter Toffee Chocolate Chip Cookies

Ingredients

• 0.5 cup Unsalted butter (For the cookies)
• 0.5 cup Light brown sugar (For the cookies)
• 0.333 cup Granulated sugar (For the cookies)
• 1 Large egg (Room temperature)
• 1 tbsp Vanilla extract
• 1.25 cup All-purpose flour (Spooned and leveled)
• 0.5 tsp Baking soda (For the cookies)
• Salt (A pinch; for the cookies)
• 1.5 cup Semi-sweet chocolate chips (Additional chips may be used for topping if desired)
• 0.5 cup Prepared toffee pieces (See the toffee component below)
• 0.5 cup Unsalted butter (For the toffee)
• 0.5 cup Granulated sugar (For the toffee)
• 0.25 tsp Salt (For the toffee)
• Sea salt (Optional sprinkle on top before baking)
• Additional chocolate chips (Optional topping)

Steps

1. 1

   Make the toffee first. Line a surface with parchment paper. In a medium saucepan, combine the toffee butter, granulated sugar, and salt over medium heat.

2. 2

   Once the mixture comes to a boil, swirl or stir it every 10 seconds until the butter mixture turns deep amber, about 6–8 minutes.

3. 3

   Remove the saucepan from the heat and carefully pour the hot toffee onto the parchment-lined surface. Let it cool completely, about 15–20 minutes.

4. 4

   When the toffee is completely cool, break it into pieces and set aside 1/2 cup for the cookie dough.

5. 5

   Preheat the oven to 350°F (175°C).

6. 6

   Brown the cookie butter in a pan over medium heat. Melt it, then continue cooking, stirring occasionally, until it turns deep amber and develops a nutty aroma, about 5–7 minutes.

7. 7

   Remove the browned butter from the heat and let it cool.

8. 8

   In a bowl, whisk together the flour, baking soda, and the pinch of salt. Set the dry mixture aside.

9. 9

   In a separate bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Whisk for 1–2 minutes, until a paste forms.

10. 10

    Add the egg and vanilla extract. Mix for 2–3 minutes, until well combined.

11. 11

    Fold the dry ingredients into the wet mixture until just combined. Do not overmix.

12. 12

    Stir in the chocolate chips and the prepared toffee pieces.

13. 13

    Line a baking sheet with parchment paper.

14. 14

    Scoop four cookies onto the prepared baking sheet, leaving space between them. Repeat with the remaining dough as needed. Top with additional chocolate chips and sprinkle with sea salt if desired.

15. 15

    Bake for 12 minutes, or until the edges are golden and crispy while the centers remain gooey.

16. 16

    Allow the cookies to cool completely.

17. 17

    Optional: Immediately after the cookies come out of the oven, place a round cookie cutter around each one and gently spin it to smooth uneven edges.

Notes

Use high-quality chocolate for the best flavor. The source does not specify how many cookies to scoop per baking sheet beyond the instruction to scoop four at a time, so bake in batches as needed. The recipe states that the cookies make 9–10 servings.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• toffee
• brown butter
• American
• vegetarian