Welcome to the world of Homemade Brown Butter Toffee Chocolate Chip Cookies, where the nutty aroma of brown butter meets the sweet deliciousness of chocolate. After numerous rounds of testing, I discovered the perfect balance of crisp edges and soft, chewy centers. With each batch, I learned that waiting just a little longer to brown the butter brings out an incredible depth of flavor. For the perfect accompaniment, why not try my Cinnamon Swirl Pancakes?
About Homemade Brown Butter Toffee Chocolate Chip Cookies
Homemade Brown Butter Toffee Chocolate Chip Cookies are not just cookies; they’re a celebration of flavor. My family loves these, and every bite evokes cozy memories of baking afternoons. I’ve tested this recipe several times across various seasons. I found that adjusting the sweetness slightly with dark brown sugar elevates the overall taste. They’re great for any occasion, and who doesn’t love the combination of toffee and chocolate?
- Quick preparation makes them ideal for unexpected guests.
- Budget-friendly without compromising on flavor.
- A family favorite that brings everyone to the kitchen with warm aromas.
- Brown butter is a traditional technique that infuses a rich, nutty depth.
Key Ingredients & Their Roles
- Unsalted Butter: Forms the base; be sure to brown it for rich flavor.
- All-Purpose Flour: Provides structure; spoon and level it for precision.
- Dark Brown Sugar: Adds moisture and depth; can substitute with light brown sugar.
- Toffee Bits: Introduce crunch and a sweet contrast to the chocolate.
How to Make Homemade Brown Butter Toffee Chocolate Chip Cookies
- Preheat your oven to 375°F and line your baking sheets with parchment paper. Using two sheets will help you manage heat better.
- Let the 14 tablespoons of unsalted butter sit at room temperature for about 15 minutes before melting.
- In a bowl, whisk together the flour, malted milk powder, salt, and baking soda, ensuring even distribution.
- Melt 10 tablespoons of butter in a skillet over medium heat, stirring frequently until you see golden brown bits at the bottom, about 2-3 minutes. The nutty aroma should fill the kitchen!
- Remove from heat and mix in the remaining butter until melted, then pour into a mixing bowl.
- Incorporate the dark and granulated sugars and vanilla extract until well combined.
- Add the egg and egg yolk, mixing for 30 seconds. Let it rest for 3 minutes, then whisk again. This resting period creates a glossy batter.
- Combine the dry ingredients with wet ingredients until just mixed; the dough will be soft, which is normal.
- Gently fold in chocolate chips and toffee, reserving some for topping before baking.
- Portion out the dough using a ¼ cup scoop, placing dollops 3 inches apart on the prepared sheets. Press additional chocolate and toffee bits into the tops and sprinkle with flaky sea salt.
- Bake for 8 to 10 minutes, rotating halfway. The edges should be slightly golden and the tops cracked. Leave for 3 minutes on the sheets before transferring to a wire rack.
Pro Tips & Troubleshooting
- When browning the butter, don’t rush! The golden bits enhance the flavor. I found that once I got it just right, it transformed the entire cookie.
- A common mistake is over-mixing the dough, which can result in tough cookies—mix just until combined.
- During the holidays, try adding cinnamon for a seasonal twist or swap in a mix of chocolate chips for diversity.
- This recipe is easily scalable; you can double it for a party treat or halve it for a small batch without hassle.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, wrap each cookie individually and freeze for up to 3 months. I found they thaw beautifully at room temperature or can be warmed in the oven.
What to Serve With Homemade Brown Butter Toffee Chocolate Chip Cookies
These cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream. Consider serving them alongside my Peanut Butter Cookies for a delightful dessert spread.
Frequently Asked Questions
- How do I know when the cookies are done? Look for slightly cracked tops and a light golden edge.
- Can I use salted butter instead of unsalted? Yes, but reduce additional salt slightly.
- What can I substitute for toffee bits? Chopped pecans or walnuts provide a similar texture.
- Can I chill the dough before baking? You can, but I prefer the soft texture without chilling.
- How do I ensure they stay chewy? Don’t overbake them; they will continue cooking as they cool.
Final Thoughts
Baking Homemade Brown Butter Toffee Chocolate Chip Cookies brings warmth to any kitchen. My favorite way to enjoy them is slightly warmed with a cup of tea! I’d love to hear your thoughts; feel free to share your baking adventures with me!
More Recipes You’ll Love
- Easy Easter Birds Nest Cookies – a perfect complement with similar techniques
- Dubai Strawberry Cup – connection via sweet flavor profiles
- Homemade Carrot Cake – enjoy as a seasonal pairing
Salted Brown Butter Toffee Chocolate Chip Cookies
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter sliced into tablespoons and divided
- 1 3/4 cup all-purpose flour spooned and leveled
- 2 tablespoons malted milk powder
- 1/2 teaspoon baking soda
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup dark chocolate chips plus more for topping
- 1 cup Heath Bits ‘o Brickle Toffee Bits plus more for topping
- to taste flaky sea salt for topping
Instructions
Cookie Dough
- Preheat oven to 375°F. Line baking sheets with parchment paper. Whisk flour, malted milk powder, salt, and baking soda. Brown butter in a skillet. Combine with sugars and vanilla. Mix in egg and yolk, then dry ingredients. Fold in chocolate chips and toffee bits.14 tablespoons unsalted butter, 2 tablespoons malted milk powder, 1/2 teaspoon baking soda, 3/4 cup dark brown sugar, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 large egg, 1 large egg yolk, 1 cup dark chocolate chips, 1 cup Heath Bits ‘o Brickle Toffee Bits, to taste flaky sea salt
- Portion and Bake
- Scoop dough onto baking sheets. Top with more chocolate chips, toffee, and flaky sea salt. Bake for 8-10 minutes.
- Cool and Serve
- Cool cookies on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
Dip them in chocolate for an extra fancy finish!