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Chocolate Chip Cookies with Brown Butter and Toffee
4.3 from 24 votes

Chocolate Chip Cookies with Brown Butter and Toffee

These big, chewy cookies are loaded with dark chocolate chips, milk chocolate toffee bits, and brown butter for maximum flavor. These chocolate chip cookies with brown butter and toffee may just become your favorite cookie yet!

Prep Time
15 mins
Cook Time
18 mins
Additional Time
1 d
Total Time
1 d 33 mins
Servings: 20 generously sized cookies
Course: Baked Goods

Ingredients

  • 2 cups cake flour minus 2 tablespoons
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ¼ cups butter browned and cooled, unsalted
  • 1 ¼ cups light brown sugar packed
  • 1 cup granulated sugar plus 2 tablespoons
  • 2 egg room temperature, large eggs plus 1 yolk
  • 2 teaspoons vanilla extract pure
  • 1 10- ounce dark chocolate chips bag
  • 1 8- ounce Heath milk chocolate English toffee bits bag
  • sea salt flaky

Instructions

    Cup of Yum
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, combine cooled brown butter and sugars together at medium speed for about 3 minutes. Add eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla.
  3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Gradually add in the chocolate chips and toffee bits and mix until just combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, place dough out on the counter for about 30 minutes to 1 hour to soften up a bit, this will allow you to scoop the dough a bit easier. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  5. Scoop dough into balls approximately 3 ounces apiece. Place dough balls onto prepared baking sheet leaving a few inches between each cookie to allow for spreading. Bake 16-18 minutes until golden brown but still soft. If desired, immediately sprinkle with flaky sea salt. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

  • Helpful resources:
  • Adapted from the New York Times and inspired by Handle the Heat
  • Make sure you know how to measure flour correctly before you get started.
  • If you don’t have cake flour on hand, try a simple cake flour substitute.
  • Learn how to brown butter.
  • Out of brown sugar or yours has hardened? Learn how to make a brown sugar substitute and how to soften brown sugar.
  • Try freezing the dough for cookies on demand! Follow my instructions for how to freeze cookie dough.