Browned Butter Toffee Chocolate Chip Cookies - Handle the Heat
Filed Under: Chocolate | Cookies | Dessert

Browned Butter Toffee Chocolate Chip Cookies

By Tessa Arias
  |  
December 10th, 2020
4.87 from 235 votes
4.87 from 235 votes

TikTok VIRAL Browned Butter Toffee Chocolate Chip Cookies are loaded with flavor and have a soft yet chewy, ooey gooey texture. These were a HUGE hit!

Yield: 25 large cookies

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Possibly the most flavorful chocolate chip cookies I’ve ever tasted. The combination of the nutty brown butter, the rich sweetness of the dark brown sugar, and the caramel-y toffee is INSANELY good.
Texture: These cookies are big, thick, chewy, ooey, and gooey. Seriously perfect.
Ease: More involved than your standard chocolate chip cookie recipe. There’s the browning of the butter and letting the dough chill for at least 24 hours.
Pros: Fantastic chocolate chip cookies that your family and friends will adore.
Cons: A little extra work involved, but I promise it’s completely worthwhile.
Would I make this again? Oh yes. Once my freezer stockpile runs out I plan on keeping a steady supply of these cookies coming out of my kitchen.

Have I got a cookie recipe for you!! I originally published this recipe in 2014 but just had to update it in 2020 with recipe improvements and new photos. These cookies deserved it. Just as well, because this recipe has gone completely viral. It’s been featured on Good Morning America, and TikTok videos of people making this recipe have gotten millions of views.

In fact, my recipe photographer Ashley, who shot all 50 recipes in my cookie cookbook, said this may just be my BEST COOKIE RECIPE yet. People have been known to fight over these cookies. Yes, they’re that good.

balls of browned butter toffee chocolate chip cookie dough

This Browned Butter Toffee Chocolate Chip Cookie recipe is kind of a mouthful to say. But when you actually have a mouthful of one of these cookies I think you’re going to love me.

These are one of the most flavorful chocolate chip cookies I’ve ever tasted, and the texture is absolutely perfect. You NEED to try this recipe. If your friends and family are anything like mine, they plead and beg you to make it again and again.

overhead shot of brown butter chocolate chip cookies on a wire rack

Yes, this recipe is a little extra work. But the best things in life usually are.

You may even want to make a double batch so you have plenty of dough to freeze for when the craving hits. Trust me… it WILL hit!

browned butter toffee chocolate chip cookies with glass of milk

How to Make Browned Butter Toffee Chocolate Chip Cookies

Ingredients you’ll need:

  • All-purpose flour AND bread flour – this combination makes a thicker, chewier cookie thanks to the extra protein bread flour contains. Make sure to weigh your flour accurately. If you add too much flour, your cookies may end up dry, dense, or crumbly and barely spread.
  • Baking soda and Baking powder – we wanted the best of both worlds with these cookies! Check out my Baking Soda vs. Baking Powder article to learn about the differences between these two leaveners, and learn how to test that your leaveners are still fresh! 
  • Fine sea salt – so important to balance the sweetness!
  • Unsalted butter it’s important that your browned butter and sugar mixture is cooled completely to room temperature before adding the other ingredients. Too warm and it will affect the outcome of your cookies, regardless if you plan to chill your dough. This will lead to flat, sad puddly cookies.
  • Granulated sugar – for sweetness, spread, and preserving the cookies, so they stay fresh and soft longer.
  • Dark brown sugar – for a butterscotch flavor that can’t be beat! The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier. You can use light brown sugar instead, but you may lose some of the additional flavor.
  • Espresso powder – this is optional, but I really like the way the bitter espresso plays off the sweetness of the toffee and the nuttiness of the browned butter. (you can slightly taste it in the cookies, so leave out if you’re not a fan)
  • Whole Eggs + a yolk – eggs are essential to forming a beautifully pliable dough and cookies that stay soft for days – and we’re adding an extra yolk for extra richness and added chewiness. Eggs should be at room temperature when beginning your dough, but separate the one yolk from its white while cold for best results (yolks are more fragile and tend to break more easily when warmer). 
  • Vanilla extract – no cookie recipe is complete without vanilla extract!
  • Chopped chocolate – I like to use semisweet Ghirardelli baking bars and chop them up coarsely for this recipe! 
  • Toffee bits – use Heath toffee bits, or try making your own. It takes just 15 minutes and tastes so much better than store-bought!
  • Flaky sea salt – Optional, but highly recommended to top your cookies! Flaky sea salt pairs perfectly with chocolate chip cookies. Bonus, it looks amazing, too!

chocolate chunks and toffee for cookie recipe

How to brown butter:

Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it’s getting. Same with the dark color of cast iron. Something with a wider surface area, like a sauté pan over a saucepan, encourages more browning more quickly.

Don’t step away from butter that’s browning after it’s melted. It can go from browned to burnt quickly. At the same time, don’t be afraid of letting that color develop. It should become a rich and fragrant amber. Scrape all the brown bits into the mixing bowl – that’s where the flavor lives!

Do I really need to use bread flour?

You don’t absolutely have to use bread flour, but it adds a ton of chewy texture to these cookies that’s worth the extra trip to the store. If you don’t have bread flour, then use a total of 2 1/2 cups all-purpose flour in the recipe.

Why is there espresso powder in this recipe?

I really like the way the bitter espresso plays off the sweetness of the toffee and the nuttiness of the browned butter. It’s totally optional, if you don’t have it or don’t want to use it, feel free to simply omit.

Where to find toffee bits?

You can find them at many grocery stores in the Heath brand with the other chips in the baking aisle. If you can’t find them, I have a super easy recipe to DIY Homemade Toffee Bits which I used for these cookies here.

Do I really have to chill the cookie dough?

I know, it’s annoying. But I promise you it’s SO worth it. Especially for this recipe which uses melted brown butter. You must chill at least until the dough is firm to ensure your cookies won’t spread too much. But the magic of letting your dough ‘marinate’ for up to 72 hours is detailed in this article here.

Can I make smaller cookies?

Yes, though I much prefer the crisp edges, chewy texture, and soft center 3-tablespoon sized (large scoop) cookies. If you want to bake smaller cookies, scoop into 1 1/2 tablespoon sized balls (medium scoop) and bake for 10 to 12 minutes.

Why use a cookie scoop?

Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

Handle the Heat now has our very own Perfect Cookie Kit, containing three spring-loaded stainless steel cookie scoops, two spatulas, 6-piece stainless-steel, round nested cookie cutter set with silicone rim, and more! Learn more here.

Can I freeze this cookie dough?

Yes! After letting the dough marinate in the fridge for at least 24 hours, portion it into balls. Place dough balls on a baking sheet and freeze until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks. Click here for my full guide on how to freeze and bake frozen dough.

cookie being dunked into milk

More Chocolate Chip Cookie Recipes:

Visit my Chocolate Chip Cookie headquarters for more recipes, tips, and insights into the science of cookie baking!

4.87 from 235 votes

How to make
Browned Butter Toffee Chocolate Chip Cookies

Yield: 25 large cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
TikTok VIRAL Browned Butter Toffee Chocolate Chip Cookies are loaded with flavor and have a soft yet chewy, ooey gooey texture. These were a HUGE hit!

Ingredients

  • 2 sticks (227 grams) unsalted butter
  • 1/2 (100 grams) cup granulated sugar
  • 1 cup (200 grams) lightly packed dark brown sugar
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant espresso powder, optional
  • 1/2 teaspoon baking powder
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 10 ounces (283 grams) semisweet chocolate, chopped
  • 1 cup toffee bits, homemade or Heath
  • Flaky sea salt, for finishing

Directions

  1. In a medium stainless sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!

  2. Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
  3. In a medium bowl, combine the flours, baking soda, salt, espresso powder, and baking powder.

  4. To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
  5. Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.

  6. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
  7. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. Dough may be slightly challenging to scoop.

  8. At this point you can portion the dough, place it on a baking sheet and freeze until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.

  9. Bake for 12 to 14 minutes, or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before removing to wire racks to cool completely.

  10. Store in an airtight container at room temperature for up to 3 days.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : browned butter toffee chocolate chip cookies, chocolate chip cookies

This post was originally published in 2014 and updated in 2020 with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.

November 2022 Baking Challenge

This recipe was one of two November 2022 chocolate chip cookie selections for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s cookies:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    April Johnson — November 30, 2022 at 8:40 pm

    Outstanding! It is definitely worth the extra time/steps to make the browned butter and homemade toffee. These will be an extra special treat anytime I make them!

    • #
      Kiersten @ Handle the Heat — December 1, 2022 at 1:02 pm

      So glad to hear that, April!

  2. #
    Kristina D — November 30, 2022 at 8:20 pm

    I love the flavor combo of toffee and chocolate

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