The best oooey gooey, chewy, ultra chocolatey brown butter toffee chocolate chunk cookies you’ll ever have. Pure cookie heaven!
In honor of National Cookie Day {aka, the one foodie holiday I’ll never miss!} allow me to introduce you to the very best brown butter toffee chocolate chunk cookies. If I had it my way, everything would be made with brown butter. And it would be totally mandatory in chocolate chip cookies. Brown butter makes everything better and these toffee chocolate chunk cookies are no exception. If you haven’t made cookies with brown butter before, the time has come. This cookie is ultra ooey, gooey, super chocolatey and perfectly chewy. It has all the qualities I look for in a cookie and then some. Brown butter? Yep. Extra chocolate? You betcha. Gooey AND chewy? Check and check. Crispy toffee bits in every bite? Oh yeaahhh baby!
WHY I LOVE THESE BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES SO MUCH
Lord knows I love a good classic chocolate chip cookie. But more than that I love brown butter and toffee. Put it all together in a cookie and I’m SOLD! These cookies are crispy on the outside, gooey on the inside and filled with caramely, brown sugar buttery deliciousness. The dough is easy to whip together and while they do require some chilling time, I promise you it’s well worth the wait. If you’re feeling ambitious, you can make these cookies with homemade toffee but that doesn’t exactly deliver instant gratification. If you want a cookie and you want it now, use store-bought toffee bits. No one will know the difference. They’ll be too busy drooling all over those pools of melted chocolate.
THINGS YOU NEED FOR THE BEST BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- Butter
- Flour
- Sugar
- Eggs
- Vanilla
- Baking Soda
- Salt
- Toffee Bits
- Chocolate
HOW TO MAKE BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
You’ve got cookies to make so let’s get right to the good stuff. To make these cookies, we start by browning the butter. Browning butter is a life skill worth knowing and lucky for you I’ve written a whole blog post on how to do it. Once the butter is browned, we’ll add a little more room temperature butter to it and allow it to melt before adding in the sugars. I highly recommend sticking with dark brown sugar for this recipe as it really brings out those caramel notes that pair so perfectly with the toffee. Next we add the egg, egg yolk and vanilla. Mix until the eggs are fully incorporated before adding the dry ingredients in two batches. Be careful not to over mix and save a few stirs of the dough for when you add the chopped chocolate and toffee bits. Scoop into balls and off to the fridge they go.
TIPS FOR MAKING THE BEST COOKIES
Do not over mix the dough.As a general rule, cookie dough should not be overworked so be sure to only mix until the ingredients are incorporated. A few streaks of flour is a good thing.
Use high quality ingredients. These cookies are FABULOUS and fabulous cookies deserve quality ingredients. Break out the good butter, chop up your favorite chocolate bar and invest in a bottle of the best vanilla extract. You’ll taste the difference!
Under bake! If you take one thing from this post, let it be a reminder to under bake these co0kies. They should be slightly pale in the center and not quite set when you pull them from the oven. The cookies will continue to bake on the cookie sheet as they cool so under baking is key. Every bite will be filled with ooey, gooey, chocolate goodness and you’ll wonder where these cookies have been your whole life.
Top with flakey sea salt. This is of course optional but I will say that if you aren’t salting the tops of your cookies, you’re really missing out. The salt helps to balance the sweet and really enhances the flavor of the chocolate. Give it a try and I bet you’ll be hooked!
CAN THESE CHOCOLATE CHIP COOKIES BE FROZEN?
You betcha! These cookies freeze well both as dough and baked form so I fully expect you to upgrade your freezer stash with a batch of these best ever brown butter toffee chocolate chunk cookies. To freeze the dough, scoop into balls using a medium cookie scoop and place on a parchment lined baking sheet. Freeze the cookies flat for about an hour and then you can transfer them to a zip lock bag for safe keeping. When ready to bake the frozen dough, simply add a few minutes to the baking time. To freeze baked cookies, allow them to cool completely and seal tightly in two layers of plastic wrap. They are delish straight from the freezer!
Happy National Cookie Day cookie lovers! Put a batch of these cookies on your weekend to-do list. And if you make them, I want to hear all about it so leave a comment below or tag @brownedbutterblondie on Instagram.
Happy baking!!
If you love these Brown Butter Toffee Chocolate Chunk Cookies, check out these other delicious cookie recipes:
Peanut Butter Pretzel Chocolate Chip Cookies
Brown Butter Chocolate Chip Skillet Blondie
Brown Butter Pecan Toffee Chocolate Chunk Cookie Bars
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Heather
- Prep Time: 15
- Cook Time: 10-12
- Total Time: 0 hours
- Yield: 18-22 1x
Description
The best oooey gooey, chewy, ultra chocolatey brown butter toffee chocolate chunk cookies you’ll ever have. These cookies are pure cookie heaven!
Ingredients
Scale
1 1/2 sticks (12 TBSP) unsalted butter, divided
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, plus one egg yolk, room temperature
1 1/2 tsp vanilla
1 1/3 cup all purpose flour, spooned and leveled
1/2 cup whole wheat flour, spooned and leveled
3/4 tsp baking soda
1 tsp kosher salt
1 cup dark chocolate (70-72% cacao), roughly chopped
1/3 cup toffee pieces
Instructions
To brown the butter, place 1 stick of butter in a medium saucepan on medium high.Melt butter, stirring only occasionally.Once melted, begin stirring often.Butter will crackle and pop as it browns and it will start to foam slightly.
Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic.
Remove from heat, pour into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for 1-2 minutes before adding the other 4 TBSP of butter. Use a spatula to stir until the remaining butter is melted.
Add the brown sugar and granulated sugar to the bowl and mix on medium speed for 2 minutes. Scrape down sides of the bowl.
With the mixer on low speed, add the egg and egg yolk, incorporating the egg fully before adding the yolk. Add the vanilla and mix on low speed to combine.
In a separate bowl, whisk together flours, baking soda and salt. Add the dry ingredients to the butter and sugar mixture in two additions. Mix only until a few streaks of flour remain. Do not over mix.
Remove the bowl from the stand mixer and stir in the chopped chocolate and toffee pieces by hand using a wooden spoon or spatula.
Use a 2 TBSP cookie scoop to scoop dough onto a parchment lined baking sheet. Cover with plastic wrap and chill overnight.
Preheat oven to 350 degrees. Place cookie dough 2 inches apart on parchment lined baking sheets. Bake for 10 minutes, rotating the pan halfway through the baking cycle. Cookies are done when the edges are set and the center of the cookies is barely cooked through. Do not over bake. Cookies will continue to bake as they cool on the pan.
Remove the pan from the oven and let cookies rest for 5-10 minutes before transferring them to a cooling rack. Best served warm. Sprinkle with flakey sea salt if desired.
Notes
*Dough can be frozen and baked off as needed. Store tightly covered for up to 3 months. If baking frozen dough, adjust baking time to allow for 3-4 extra minutes in the oven.
**To freeze baked cookies, wrap tightly in two layers of plastic wrap and freeze flat.
***Recipe inspired by Bon Appetit.
best everbrown butterchocolatechocolate chip cookieseasytoffee
