Description
Decadent Brown Butter Toffee Chocolate Chip Cookies combine the rich, nutty flavor of browned European butter with crunchy homemade toffee pieces and dark chocolate chunks for an irresistible treat. These cookies are soft in the center with a golden, slightly crisp edge and a delightful crunch from the toffee bits, perfect for cookie lovers looking for an elevated classic.
Ingredients
Homemade Toffee
- 4 tablespoons salted European butter
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon vanilla bean paste
Cookie Dough
- 14 tablespoons salted European butter
- 1/2 cup + 2 tablespoons light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 whole egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup chopped dark chocolate, 72% (or chocolate chips)
- 1/2 cup homemade toffee pieces (or store-bought toffee as substitute)
Instructions
- Prepare the baking sheet: Line a baking sheet with a silicone baking mat or parchment paper and set aside for making the toffee.
- Make the homemade toffee: Over medium heat, melt 4 tablespoons of butter, then whisk in the brown sugar and vanilla bean paste. Cook the mixture for 6-10 minutes, whisking occasionally, until it reaches 295°F (146°C) and has a melted peanut butter consistency. If the mixture begins to separate, remove it from heat and whisk vigorously until smooth. Pour the toffee onto the prepared baking sheet and set aside to cool.
- Break the toffee into pieces: Once cooled (about the same time it takes to brown the butter for cookie dough), use a meat mallet or heavy object to smash the toffee into small pieces.
- Bake the browned butter: In a stainless steel pan over medium heat, cook 14 tablespoons of butter until it foams, smells nutty, and has browned bits of milk solids. Scrape browned butter into a large bowl and cool to room temperature. You should have about 3/4 cup (160 grams).
- Preheat oven and prepare pans: Preheat oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Mix sugars with browned butter: Once the browned butter cools, whisk in the combined brown sugar and granulated sugar until fully incorporated.
- Add eggs and vanilla: Whisk in the whole egg, egg yolk, and vanilla bean paste until combined into a smooth mixture.
- Combine dry ingredients and mix: Fold in flour, baking soda, baking powder, sea salt, chopped dark chocolate, and the smashed toffee pieces until just combined. Let the dough rest for 15 minutes.
- Portion cookie dough: Using a large cookie scoop (about 3 tablespoons), drop dollops of dough onto the prepared baking sheets, spacing 7-8 cookies per tray. Press extra toffee and chocolate pieces on top of the dough balls for added crunch.
- Bake the cookies: Bake the first tray for 10-13 minutes until edges are golden brown but centers remain soft and slightly underbaked. Remove and place on a wire rack to cool while baking the second tray. After cooling 10 minutes, transfer cookies from the baking sheet to the rack with a spatula to finish cooling. Press additional toffee pieces on top for extra texture.
Notes
- When measuring flour, spoon it into the measuring cup and level off with a knife to avoid packing, which leads to dense cookies.
- Homemade toffee adds an excellent fresh crunch, but store-bought toffee pieces work well as a convenient substitute.
- Browned butter is key for the nutty flavor — watch closely to avoid burning.
- Cookies should be slightly underbaked in the center for the best chewy texture once cooled.
