Brown Butter Toffee Chocolate Chip Cookies
These brown butter toffee chocolate chip cookies make just 4 thick, chewy cookies packed with chocolate, buttery toffee, and rich brown butter flavor.
Servings: 4 servings
Calories: 463kcal
Ingredients
- ¼ cup (½ sticks, 57 g) salted butter
- 1 teaspoon water
- ½ cup + 2 Tablespoon (75 g) all purpose flour spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup (53 g) packed light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- 1 large egg yolk
- ½ teaspoons vanilla extract
- ⅓ cup (57 g) semi-sweet chocolate chips
- ¼ cup toffee bits
- flaked sea salt for sprinkling, optional
Instructions
- In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and transfer to a measuring cup or bowl to cool slightly. Stir in 1 teaspoon water. ¼ cup (½ sticks, 57 g) salted butter 1 teaspoon water
- In a second small mixing bowl, whisk together the flour, baking soda, and salt. Set aside. ½ cup + 2 Tablespoon (75 g) all purpose flour ¼ teaspoon baking soda ¼ teaspoon fine sea salt
- To the browned butter, add the brown sugar, granulated sugar and whisk to combine. Then add in the egg yolk, vanilla and stir to combine. ¼ cup (53 g) packed light brown sugar 2 Tablespoons (25 g) granulated sugar 1 large egg yolk ½ teaspoons vanilla extract
- Add in the dry ingredients. Stir using a wooden spoon or spatula until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips and toffee bits. ⅓ cup (57 g) semi-sweet chocolate chips ¼ cup toffee bits
- Scoop dough into 3-Tablespoon portions. Cover and Chill for 1 hour for best results and less spreading and thicker cookies.
- Position a rack in the center of the oven and preheat the oven to 350°F(180℃). Line a baking sheet with parchment paper.
- Bake for 10 to 12 minutes until the edges are lightly golden and tops are puffy but set. Remove from the oven and use a large round cookie cutter or coffee mug and place over each cookie rotating in a circle to bring the edges in.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days.
Notes
- Butter: Salted butter is used in this recipe. If using unsalted butter, you may want to slightly increase the fine sea salt.
- Chocolate: Semi-sweet chocolate chips can be replaced with chopped semi-sweet or bittersweet chocolate.
- Make ahead: The portioned cookie dough can be refrigerated, covered, for up to 48 hours before baking.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze portioned cookie dough or baked cookies for up to 2 months.
Nutrition
Calories: 463kcal | Carbohydrates: 53g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 334mg | Potassium: 179mg | Fiber: 2g | Sugar: 37g | Vitamin A: 601IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 2mg