Brown Butter Toffee Chip Cookies

Brown butter toffee chip cookies are soft on the inside, chewy around the edges, and loaded with toffee and semi sweet chocolate chips.  

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Holiday baking season is in full swing, and if you’re on the hunt of a new cookie to add to the line up, these brown butter toffee chip cookies are for you!

I originally made these cookies for my husband because he loves anything with toffee in it. I’ve since made these cookies for a few parties now and they are always a huge hit.

These brown butter toffee chip cookies are soft and gooey on the inside and chewy around the edges. The brown butter adds a deep nutty flavor that compliments the sweet caramel-y toffee perfectly. Gooey chocolate chips just take everything to the next level!

These cookies are perfectly sweet, and optionally topped with a sprinkle of flaky sea salt.

These brown butter toffee chip cookies are the perfect treat any time but especially during the holidays. Enjoy with some hot cocoa, include on a cookie tray or gift to a special someone.

Ingredients

Brown butter: browning the butter adds deep nutty flavors that compliments the caramel-y toffee pieces.
Brown sugar and sugar: they not only sweeten the cookies but also add moisture and make them tender.
Eggs: use room temperature eggs.
Flour: we are using regular all purpose flour. Be sure to use a spoon to scoop the flour into the measuring cup, then level with a straight edge.
Baking soda: the primary leavening agent in this cookie recipe.
Vanilla: there is a lot of vanilla in this recipe to add depth of flavor.
Salt: salt in the dough to bring out the delicious brown butter flavors and sweetness and flaky salt sprinkled on top.
Chocolate chips: use semi sweet or dark chocolate.
Toffee pieces: I used Heath milk chocolate English toffee bits for this recipe.

Equipment

Large mixing bowl
Measuring cups and spoons
Large frying pan
Heat proof bowl
Baking sheets
Whisk
Rubber spatula
Cookie scoop

Brown the Butter

Melt two sticks of butter in a large pan over medium heat. Once the butter has completely melted and begins to lightly bubble, begin to swirl the pan.

Continue stirring the pan, and allow the butter to foam. As the foam subsides, the milk solids in the butter will begin to turn a golden brown color.

Once the milk solids are golden brown and smells distinctly buttery and nutty, immediately remove the butter from the heat and pour it into a heat prove bowl.

Allow the butter to cool while you gather your remaining ingredients.

Make the Dough

In a large mixing bowl, combine the brown butter, eggs, sugar, brown sugar and vanilla. Whisk everything until well combined.

Next, add the flour, baking soda and salt. Fold dry ingredients into wet ingredients with a rubber spatula just until combined. Fold in the chocolate chips and toffee pieces.

Allow the dough to chill for at least 2 hours or up to overnight.

Tip: scoop the flour with a spoon into the measuring cup and use a flat edge to level off the top. Never scoop the flour directly with the measuring cup or your cookies will be dry.

Bake the Cookies

When you are ready to bake the cookies, preheat the oven to 350°F and line baking sheets with parchment paper.

Use a 2 tbsp cookie scoop to scoop the cookies onto the baking sheet. Be sure to leave 1-1.5 inches between each cookie. Bake cookies for 11-12 minutes.

Allow the brown butter toffee chip cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Browning Butter

• Use a stainless steal or light colored pan so you can easily see when the milk solids turn brown.
• Have a heat proof bowl ready to go next to the stove so you don’t have to fetch one when the butter is done.
• Constantly swirl the pan (or stir butter with a spatula) while butter is cooking to ensure even cooking.
• Do not use a heat hotter than medium. You want the butter to gently bubble, not splatter.
• Do not leave the stove. The butter can go from brown to burnt very quickly!

FAQ

Where can I find toffee bits?

Toffee bits can be found next to chocolate chips in the baking aisle of the grocery store. I used Heath milk chocolate English toffee bits for this recipe.

Do I have to chill the dough?

Yes, chilling the dough helps create the ideal contrast in texture you want in a cookie (gooey inside, chewy outside). I promise the chilling time is worth the wait!

What is the best way to store these brown butter toffee chip cookies?

For optimal freshness, it’s best to store these cookies in an air tight container in the freezer. They will be good for up to 3 months.

Substitutions

Flour: to make these cookies gluten free, use a 1:1 gluten free baking flour.
Sugar: an equal amount of coconut sugar can be used instead of regular sugar.
Vanilla extract: vanilla bean paste is a great alternative!

More Cookie Recipes You’ll Love

• Brown Butter White Chocolate Macadamia Cookies
• Brownie Cookies with Toffee
• Maple Brown Butter Cookies
• Soft and Chewy Gingerdoodles
• Vegan Sugar Cookie Truffles

If you make this Brown Butter Toffee Chip Cookies, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!