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.
Servings: 24 cookies
Ingredients
- 2 sticks butter
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup toffee bits
- 3/4 cup semi sweet chocolate chips
Instructions
- Melt two sticks of butter in a large pan over medium heat. Once the butter has completely melted and begins to lightly bubble, swirl 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.
- 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.
- 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 cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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.