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Browned Butter Toffee Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 hours 34 minutes
  • Yield: 25 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Browned Butter Toffee Chocolate Chip Cookies are a decadent treat combining the rich, nutty flavor of browned butter with sweet toffee bits and semisweet chocolate chunks. The dough requires refrigeration for at least 24 hours to develop deep flavors, resulting in thick, chewy cookies with a perfect golden-brown exterior and a touch of flaky sea salt on top for an irresistible finish.

Ingredients

Wet Ingredients

  • 2 sticks (227 grams) unsalted butter
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract

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)

Sugars

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

Add-ins

  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup homemade toffee bits or Heath brand toffee bits
  • 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 and cook the butter until it becomes foamy with crackling and popping noises. Continue cooking until these sounds quiet down and nutty brown bits form at the bottom. Once amber brown bits appear with a nutty aroma, remove from heat and pour the butter (including the browned bits) into a mixing bowl.
  2. Add Sugars and Cool: Stir granulated sugar and dark brown sugar into the hot browned butter until combined. Set aside to cool to room temperature.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and instant espresso powder (if using).
  4. Combine Wet and Dry: To the cooled browned butter mixture, whisk in eggs, egg yolk, and vanilla extract until well combined. Gradually fold in the flour mixture using a rubber spatula until just mixed.
  5. Add Chocolate and Toffee: Stir in the chopped semisweet chocolate and toffee bits evenly throughout the dough.
  6. Refrigerate Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and texture.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350ºF (175ºC) and line baking sheets with parchment paper.
  8. Scoop Dough: Let the dough soften at room temperature for about 1 hour until soft enough to scoop. Using a large cookie scoop, portion the dough into 3-tablespoon-sized balls and place on prepared baking sheets. Dough will be a bit challenging to scoop due to chilling.
  9. Optional Freezing: For storage, portion dough balls on a baking sheet and freeze until firm. Transfer frozen dough balls to an airtight container; they can be stored frozen for up to 6 weeks.
  10. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until cookies are golden brown and edges are set.
  11. Shape Cookies and Add Salt: Immediately after removing from the oven, gently press each cookie with a round cookie or biscuit cutter slightly larger than the cookie to reshape into perfectly round, thick cookies. Sprinkle flaky sea salt atop each cookie if desired.
  12. Cool and Store: Let cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

Notes

  • Refrigerating the dough for at least 24 hours is essential for flavor development and dough texture.
  • Brown butter adds a deep, nutty flavor essential to the cookie's signature taste.
  • Using both all-purpose and bread flours contributes to the cookies' chewy texture.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • Scooping chilled dough can be challenging; allow dough to soften slightly at room temperature before scooping.
  • Flaky sea salt finishing adds a delicious contrast to the sweet toffee and chocolate.
  • The cookies can be frozen as dough balls and baked later without loss of quality.

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