Browned Butter Toffee Chocolate Chip Cookies
User Reviews
5
Browned Butter Toffee Chocolate Chip Cookies
Description
This cookie recipe starts by carefully browning butter over medium-low heat until it reaches a deep amber shade with foaming and browned bits, which impart a nutty flavor. Once cooled slightly, the browned butter is combined with brown and white sugars and eggs to create a smooth, glossy dough base. The dry ingredients include flour, baking soda, and salt, ensuring the cookies rise and maintain proper texture.
Chocolate chips or chunks add familiar bursts of chocolate, while chocolate-covered toffee bits introduce a crunchy and buttery contrast. The toffee can be chocolate-covered Heath Bar bits or similar, cut or sized as preferred for texture. Baking produces cookies with a chewy interior and slightly crisp edges, enriched by the browned butter aroma.
Using salted or unsalted butter affects the salt in the cookie; if salted butter is used, reduce added salt slightly. Brown sugar choice also influences chewiness and richness, with dark brown sugar giving a deeper flavor. This cookie balances sweet chocolate components with the toasted, caramel notes from the browned butter and toffee.
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 2/3 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces chocolate chips or chunks
- 1 cup Toffee bits chocolate covered
Instructions
- To Brown Butter: Place butter in large pot or deep skillet. Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow. The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
- Place the brown sugar and sugar into a large mixing bowl. Pour the browned butter into the bowl, scraping the pot to get all of the browned bits. Whisk for several minutes until the mixture is smooth and shiny. * If the mixture isn't completely smooth, the addition of the eggs will help to create a smooth texture. Let cool at room temperature for 10 minutes.
- Add eggs and vanilla and whisk together until smooth and creamy.
- Fold in flour, baking soda, and salt. Check to ensure the cookie dough isn't too warm before adding the chocolate and toffee bits.
- Fold in the chocolate chunks or chips and toffee bits. It is important to chill the dough to allow the mixture to set up and ingredients to incorporate together. Wrap the cookie dough tightly in plastic wrap and place in the refrigerator to chill. Another option is to scoop the cookie dough with a cookie scoop into balls and cover and chill for 24-48 hours in the refrigerator.
- I suggest chilling the dough for 24-48 hours. If you want an expedited version, you can chill the dough for 2 hours.
- When ready to bake, if you wrapped the entire amount of dough in plastic wrap, allow the cookie dough to come to room temperature, which may take 1-2 hours. This will help when rolling the dough. Smooth out the tops with your fingers.
- Preheat oven to 350 degrees. Place the cookie balls onto a light-colored baking sheet (lined with parchment paper). Bake for 10-13 minutes or until the edges turn a light golden color. Remove from the oven and allow to set up for several minutes before removing from the pan. Let cool on a wire rack.
Notes
- Use chocolate-covered toffee bits like Heath Bar bits for authentic texture and flavor.
- Salted butter can be used; reduce added salt by 1/4 teaspoon if doing so.
- For a richer chew, choose dark brown sugar or a mix of light and dark brown sugars.
- Chop toffee into preferred sizes to customize crunch levels in the cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 238mg | 10% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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