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Browned Butter Toffee Chocolate Chunk Cookies

browned butter toffee chocolate chunk cookies - featured image
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These cookies feature a nutty browned butter base combined with crunchy toffee bits and melty chocolate chunks, creating a comforting and indulgent treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (150 g) toffee bits (Heath or Skor bits recommended)
  • 1 1/2 cups (270 g) chocolate chunks, roughly chopped semi-sweet or bittersweet chocolate

Instructions

  1. Brown the Butter: In a medium heavy-bottomed saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Stir constantly until it foams, then starts to turn a golden brown with nutty aroma and tiny brown flecks, about 5-7 minutes. Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Mix Sugars and Butter: In a large bowl, combine 3/4 cup (150 g) light brown sugar and 1/2 cup (100 g) granulated sugar. Pour in the browned butter and mix with an electric mixer until smooth and creamy, about 1-2 minutes.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 2 teaspoons vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand with a spatula, just until combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Toffee and Chocolate: Gently fold 1 cup (150 g) toffee bits and 1 1/2 cups (270 g) chopped chocolate chunks into the dough, distributing evenly.
  7. Chill the Dough (Optional but Recommended): Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help cookies keep their shape and develop flavor.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Portion and Bake: Using a cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are golden and centers look set but still soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Stir butter constantly when browning to avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Chilling dough helps maintain cookie shape and flavor. Use silicone mats to prevent toffee bits from sticking and melting excessively. Baking time may vary by oven; watch closely starting at 10 minutes.

Nutrition

Keywords: browned butter cookies, toffee cookies, chocolate chunk cookies, homemade cookies, easy cookie recipe, dessert, sweet treats

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