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Browned Butter Toffee Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 8 reviews
  • Author: Jessica
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 hours 39 minutes
  • Yield: 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Browned Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with sweet toffee bits and semisweet chocolate chunks for an irresistibly delicious cookie. Refrigerated for enhanced flavors and perfectly round and thick after baking, these cookies offer a delightful balance of textures and flavors, finished with a sprinkling of flaky sea salt for sophistication.

Ingredients

Butter Mixture

  • 2 sticks (227 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) lightly packed dark brown sugar

Dry Ingredients

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant espresso powder (optional)

Wet Ingredients

  • 2 large eggs plus 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla bean paste

Add-ins

  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup homemade toffee bits (or Heath brand)

Finishing

  • Flaky sea salt (for finishing)

Instructions

  1. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl the pan occasionally, allowing the butter to foam with crackling and popping sounds. Once the noises quiet, keep stirring or swirling until the butter turns amber and nutty aromas develop along with brown bits forming at the bottom. Remove from heat and transfer all contents including brown bits into a mixing bowl for maximum flavor.
  2. Mix Sugars with Browned Butter: Add granulated sugar and dark brown sugar to the hot browned butter, stirring until combined. Allow this mixture to cool to room temperature before proceeding.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder.
  4. Incorporate Eggs and Vanilla: To the cooled butter and sugar mixture, whisk in the two large eggs, egg yolk, and vanilla bean paste until smooth and fully combined.
  5. Form the Dough: Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula until just combined. Stir in the chopped semisweet chocolate and toffee bits evenly throughout the dough.
  6. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 24 hours and up to 72 hours. This resting period develops flavor and improves texture.
  7. Prepare for Baking: Allow the dough to sit at room temperature for about 1 hour until soft enough to scoop. Preheat the oven to 350ºF and line baking sheets with parchment paper.
  8. Scoop Cookies: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and place them on the prepared baking sheets. Note that the dough may be somewhat firm and challenging to scoop.
  9. Optional Freezing: To store dough for future use, freeze portioned balls on a baking sheet until solid, then transfer to an airtight container. Frozen cookie dough balls can be stored up to 6 weeks.
  10. Bake the Cookies: Bake the cookies for 12 to 14 minutes or until golden brown. Immediately after baking, use a round cookie or biscuit cutter slightly larger than the cookie size to gently reshape them into perfectly round, thicker cookies.
  11. Add Finishing Touch: Sprinkle flaky sea salt on top of each cookie if desired. Let them cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
  12. Store Cookies: Keep baked cookies in an airtight container at room temperature for up to 3 days for best freshness.

Notes

  • You do not need to measure the butter after browning as the recipe accounts for average water loss during browning.
  • Instant espresso powder is optional but enhances the depth of chocolate flavor.
  • Dough chills from 24 to 72 hours improve flavor and texture; do not skip refrigeration.
  • Reshaping cookies immediately after baking ensures uniform size and thickness.
  • Freezing dough balls lets you bake fresh cookies on demand, maintaining quality for up to 6 weeks.

Find it online: https://dishrise.com/browned-butter-toffee-chocolate-chip-cookies-recipe/