Browned Butter Toffee Chocolate Chip Cookies Recipe
If you’ve ever wished for a chocolate chip cookie that packs the richest, deepest caramel flavor with every soft and chewy bite, these Browned Butter Toffee Chocolate Chip Cookies will steal your heart (and likely all your self-control). The brown butter gives these cookies an irresistible nutty aroma, the toffee adds pockets of irresistible crunch, and those puddles of melty chocolate make them downright unforgettable. This is truly a next-level cookie experience you’ll want to share with everyone (or, let’s be honest, just keep for yourself).

Ingredients You’ll Need
The beauty of Browned Butter Toffee Chocolate Chip Cookies is that they rely on pantry staples, but each ingredient plays a crucial role—whether it’s for nuttiness, chew, crunch, or that beautiful golden color. Here’s what you’ll need and why.
- Unsalted butter: Browning transforms simple butter into a nutty, aromatic flavor base that sets these cookies apart.
- Granulated sugar: Balances the brown sugar and contributes to crisp edges.
- Dark brown sugar: Adds deep caramel notes and chews for days.
- All-purpose flour: Maintains structure and gives a classic cookie crumb.
- Bread flour: Boosts chewiness, giving them a bakery-style texture.
- Baking soda: Helps lift the cookies, making them soft and tender in the center.
- Baking powder: Adds subtle lift for a thick, puffy result.
- Fine sea salt: Intensifies the sweetness and balances flavors beautifully.
- Instant espresso powder (optional): For that secret, subtle depth that enhances chocolate’s richness (no coffee flavor, promise!).
- Large eggs plus 1 yolk: The extra yolk makes for even richer and more tender cookies.
- Vanilla: Rounds out the flavor and pairs perfectly with both chocolate and toffee.
- Semisweet chocolate (chopped): Melty pools of chocolate make every bite a dream—skip the chips for pure decadence.
- Homemade toffee bits (or Heath brand): Adds irresistible crunch and caramel notes throughout the cookies.
- Flaky sea salt (for finishing): That final, elegant flourish that makes every bite pop.
How to Make Browned Butter Toffee Chocolate Chip Cookies
Step 1: Brown the Butter
Place the unsalted butter in a medium stainless steel sauté pan and set over medium heat. As it melts, keep the butter swirling or stir it gently. First, it’ll foam and pop, but soon you’ll notice a lingering nutty aroma and gradual browning at the bottom. Scrape up all those toasty brown bits—the flavor treasures! Once the color deepens to amber, promptly pour the butter (and all those brown flecks) into a mixing bowl. Set aside to cool slightly.
Step 2: Mix in the Sugars
While the butter’s still warm, add the granulated sugar and dark brown sugar directly to the bowl. Stir thoroughly until smooth—it’ll smell heavenly—and then let it cool to room temperature. This cooling step will guarantee your cookies don’t spread too much.
Step 3: Whisk Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and (if you’re feeling bold) instant espresso powder. This blend ensures perfect cookie structure, chewiness, and beautiful rise.
Step 4: Add Eggs and Vanilla
Once your butter-sugar mixture is cool, whisk in the eggs, extra yolk, and vanilla until the mixture is creamy and smooth. The yolk gives even more tenderness to these Browned Butter Toffee Chocolate Chip Cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually stir the flour mixture into the wet ingredients using a rubber spatula—a little patience here keeps your cookies tender. When everything is nearly combined, add in the chocolate chunks and toffee bits. Fold just until evenly dispersed for perfect pockets of chocolate and crunch in every bite.
Step 6: Chill the Dough
Wrap the dough tightly in plastic wrap. Let it rest in the fridge for at least 24 hours (and up to 72). This step is the secret to deep flavor, perfect texture, and truly extraordinary Browned Butter Toffee Chocolate Chip Cookies. Trust the process—it’s a game changer!
Step 7: Soften the Dough and Preheat
Before baking, let the dough rest at room temperature for about an hour, just until it’s scoopable. Meanwhile, preheat your oven to 350ºF and line baking sheets with parchment paper for easy cleanup.
Step 8: Portion the Dough
Using a large cookie scoop (about 3 tablespoons), portion the dough into generous balls. They might be a bit stiff—consider it a sign of all that good chilling and butter. Set them on your prepared baking sheets, giving them room to spread their wings.
Step 9: Freeze for Later (Optional)
If you want cookie dough at the ready any time, freeze the scooped dough balls on a baking sheet just until solid. Then, transfer to an airtight container or zip-top bag, and stash away in the freezer for up to 6 weeks—future you will thank you.
Step 10: Bake
Bake for 12 to 14 minutes, or until the edges are deep golden and the centers look just set. The cookies will firm up as they cool. Sprinkle immediately with flaky sea salt if you like—this takes these Browned Butter Toffee Chocolate Chip Cookies totally over the top.
Step 11: Cool and Store
Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely (if you can wait that long). Store in an airtight container for up to three days—if they last!
How to Serve Browned Butter Toffee Chocolate Chip Cookies

Garnishes
These cookies truly shine with a sprinkle of flaky sea salt as soon as they come out of the oven. It’s a simple addition that highlights the rich caramel and chocolate flavors, giving each bite a sweet-salty pop. For extra indulgence, a drizzle of melted chocolate or a few extra toffee bits pressed into each cookie while warm can make them look bakery-worthy.
Side Dishes
Pair your Browned Butter Toffee Chocolate Chip Cookies with a tall glass of cold milk for classic comfort, or switch things up with an affogato by pouring hot espresso over a scoop of vanilla ice cream and nestling a cookie alongside. They’re also fantastic served with a mug of rich hot chocolate or even a small bowl of fresh berries for a refreshing contrast.
Creative Ways to Present
Consider stacking the cookies in a rustic bakery box tied with twine for gift giving, or plating them on a tiered dessert stand at gatherings. For a fun dessert, sandwich a scoop of ice cream between two cookies to make the ultimate ice cream sandwich. If you’re throwing a party, offer a cookie platter with bowls of extra toffee bits, mini chocolate chips, and flaky salt so guests can personalize their own treats.
Make Ahead and Storage
Storing Leftovers
Keep cooled Browned Butter Toffee Chocolate Chip Cookies in an airtight container at room temperature, where they’ll stay fresh and chewy for up to three days. Tucking a slice of sandwich bread into the container helps maintain their softness even longer—just swap out the bread every day or two.
Freezing
If you want to savor freshly-baked cookies anytime, freeze the unbaked dough balls after step eight. Arrange them on a baking sheet until solid, then transfer to a zip-top bag or airtight container. You can bake directly from frozen, just add an extra minute or two to the baking time. You can also freeze baked cookies; simply cool completely before storing in a tightly sealed bag for up to three months.
Reheating
For that straight-from-the-oven magic, reheat cookies in a 300ºF oven for about 3-4 minutes or pop them in the microwave for a few seconds. This brings back the gooey chocolate and melty toffee wonders that make these Browned Butter Toffee Chocolate Chip Cookies so irresistible.
FAQs
Can I skip chilling the dough?
While you can bake the cookies right away, chilling the dough for at least 24 hours deepens the flavors and creates a chewier texture. If you’re short on time, even a few hours will make a noticeable difference!
Why use a mix of all-purpose and bread flour?
The combination gives you the best of both worlds: bread flour imparts extra chewiness while all-purpose keeps the cookies tender and classic. This mix is key for those sought-after bakery-style Browned Butter Toffee Chocolate Chip Cookies.
What can I use instead of toffee bits?
Chopped caramel candies or butterscotch chips can work in a pinch, but homemade or store-bought toffee bits deliver the perfect crispy crunch and caramel flavor in every bite.
Can I use regular chocolate chips instead of chopped chocolate?
Absolutely! Chopped chocolate tends to melt into lovely puddles, but semisweet chips will still give that classic chocolate chip cookie vibe with a slightly firmer texture.
Why add instant espresso powder?
The espresso powder won’t make the cookies taste like coffee; instead, it subtly amplifies the chocolate flavor, making the cookies taste even more decadent and complex.
Final Thoughts
If you’re craving a cookie that’s delightfully different, irresistibly chewy, and packed with belly-warming flavor, these Browned Butter Toffee Chocolate Chip Cookies will become your new obsession. Give them a try, share them with someone special, and watch as they disappear faster than you can say “just one more!”
PrintBrowned Butter Toffee Chocolate Chip Cookies Recipe
Indulge in the rich flavors of these Browned Butter Toffee Chocolate Chip Cookies. The perfect combination of nutty browned butter, sweet toffee bits, and decadent chocolate chunks will have you coming back for more!
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 24 hours (including chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Browned Butter:
- 2 sticks (227 grams) unsalted butter
For the Cookie Dough:
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) lightly packed dark brown sugar
- 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)
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 10 ounces (283 grams) semisweet chocolate, chopped
- 1 cup homemade toffee bits or Heath brand
- Flaky sea salt, for finishing
Instructions
- Brown the Butter: In a sauté pan, melt the butter until it turns nutty and brown. Transfer to a mixing bowl.
- Mix the Sugars: Add granulated sugar and brown sugar to the butter, stir, and let cool.
- Prepare Dry Ingredients: Combine flours, baking soda, baking powder, salt, and espresso powder in a bowl.
- Combine Wet and Dry: Whisk eggs, yolk, and vanilla into the butter mixture. Gradually add the flour mixture and stir in chocolate and toffee bits. Refrigerate dough.
- Preheat and Scoop: Let dough soften, preheat oven to 350ºF, line baking sheets. Scoop dough and place on sheets.
- Optional Freezing: Freeze dough balls for future use.
- Bake: Bake for 12-14 minutes until golden. Sprinkle with sea salt if desired. Cool on wire racks.
- Store: Keep in an airtight container for up to 3 days.
Notes
- For a richer flavor, consider using homemade toffee bits.
- The dough benefits from resting in the fridge for improved texture and flavor.
- Freezing dough allows for fresh-baked cookies on demand.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Browned Butter Toffee Chocolate Chip Cookies, Homemade Cookies, Baking Recipe