Have I got a cookie recipe for you today!!
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.
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.
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!
How to Make Browned Butter Toffee Chocolate Chip Cookies
Ingredients you’ll need:
- Butter (make sure to use unsalted!)
- Dark brown sugar (adds a butterscotch flavor)
- Granulated sugar
- All-purpose flour and bread flour
- Leavening
- Salt
- Espresso powder (optional)
- Eggs
- Vanilla
- Semisweet chocolate
- Toffee bits
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.
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.
More Chocolate Chip Cookie Recipes:
Visit my Chocolate Chip Cookie headquarters for more recipes, tips, and insights into the science of cookie baking!
-
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
-
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!
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Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
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In a medium bowl combine the flours, baking soda, espresso powder, baking powder, and salt.
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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.
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Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.
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Preheat the oven to 350ºF. Line baking sheets with parchment paper.
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Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Dough may be slightly challenging to scoop.
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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.
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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.
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Store in an airtight container at room temperature for up to 3 days.
This post was originally published in 2014 and updated in 2020 with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.
I just made this recipe, following all the directions and weights carefully. It smells wonderful, but the dough seems greasy. Is that to be expected because of the melted butter?
Hi Gisele! If your cookie dough isn’t well chilled, it will be very soft. The “greasy” feeling you mention should only be noticeable before the cookies are thoroughly chilled and baked. We recommend chilling this dough for at least 24 hours (and up to 72), before baking. This allows the cookies to fully set and firm up, and also allows the delicious flavours to fully develop! I promise, it’s worth the wait! Please let me know if you have any other questions or wish to troubleshoot any further 🙂
Thanks for such a quick response! I came back to report that the dough turned into really fabulous cookies!
Hi Gisele! Woohoo! I’m so happy they turned out well and you enjoyed them!! Thank you for coming back to let me know! Happy baking 🙂
Omg!! So delicious! I shared them with my office workers and friends and they absolutely loved them! What a hit!
Hi Andrew! So thrilled to hear you (and your lucky coworkers and friends!) loved this recipe! It’s honestly one of my very favourites, too 🙂 Happy baking!
Made this today for a dinner with friends. It is hands down one of the best cookies ever. I’m a good baker and have made many chocolate chip cookies in my life but Tessa’s recipe delivered ultimate cookie deliciousness. I plan to bake off another batch for my book group tomorrow night. Although the recipe indicates letting the dough refrigerate overnight, I made the dough in the morning and baked them in the late afternoon. They were perfect.
Hi there! I’m SO happy you love this recipe – it’s honestly one of my very favourites, too 🙂 Letting the dough sit in the fridge for a day (to “marinate”, as we call it!) brings out even more depth of flavour, so I definitely recommend trying that the next time you can wait a day to bake! I understand it’s not always an option, but it really does add so much! Enjoy your next batch! Happy baking 🙂
Hi! I’ve followed the steps on this recipe and my dough is too gooey/creamy!! This isn’t the first time I’ve made cookies so I have a feeling that if I put it in the oven right now, it would flatten immediately. Would leaving it in the fridge for 48 hours make it more solid? Any ideas whether I did anything wrong? I think I could fix it with more flour, but am wary of adding any more than the recipe states.
Hi Irina! These cookies are definitely soft, since we melt and brown the butter first. Refrigerating the dough for 24-72 hours not only helps the cookies firm up before hitting the oven, but it also helps bring out the full depth of flavour! Please let me know if you need help troubleshooting, if your cookies don’t turn out perfectly!
I made 1 cookie to taste test and it flattened completely. It firmed up in the fridge, but became soft again after leaving it an hour as stated by the recipe. To be fair, for the homemade toffee I used European butter and it wasn’t completely hard, but I would have still expected it to keep its shape. I’m not even sure it’s salvageable with flour, I think I’m better off baking it in a tin and serving it as ‘cookie dough’
Hi Irina! We recommend leaving them to soften again for an hour just to make the dough scoopable, for portioning it out and baking. If you have already portioned the cookies, you can absolutely bake straight from the fridge (or even from frozen, and just add a minute or two in the oven). I think the European butter could be the culprit here, and might be making your cookies melt much faster than they otherwise would, once they meet the heat. As you say, you could always press your remaining cookies into a 9×13 or 8×8 pan and just bake them into cookie bars! That will hopefully salvage your remaining dough! Either way, I would bake straight from the fridge this time and see what happens – fingers crossed you can still have some yummy treats 🙂
Did this recipe and the cookies fell apart and the toffee (followed the homemade recipe) melted and made the cookies look holey- and irregular. Also, they were crispy and irregular edges. Only one or two look like nice rounded cookies.
Hi Joseph! Oh no, I’m sorry your cookies didn’t turn out as they should! Were the cookies well chilled when they hit the oven? We recommend chilling the dough for 24-72 hours prior to baking. That can definitely help prevent spreading, as well as lending so much more depth of flavour to the baked results! These cookies will bake in somewhat irregular shapes because of all the yummy toffee bits and chocolate chips! Tessa has a great hack for solving this issue! Using a round cookie or biscuit cutter that’s slightly larger than the size of your cookies, and swirl the cookie cutter in circles around the cookie edges a few times. Make sure you do this straight out of the oven (before they have a chance to set up). This makes the cookies perfectly round! Here’s a link to the reel on our Instagram, where we shared this fun cookie hack a few months ago 🙂 I hope this helps, and if not, please feel free to reach out again and we can try to troubleshoot with you further! Happy baking 🙂
If your recipe requires resting something for at least 24 hours, that’s not a total cook time of 35 minutes. JFC
Thanks so much for your feedback! We are currently in the process of updating our recipe templates, and the inactive time will be included in the total time with the new format. Can’t wait for you to try these cookies, the chilling period adds so much flavor!
So good! Texture and flavor are perfect.
Great cookies! For anyone with poor impulse control, let me tell you- waiting is absolutely necessary! We decided to experiment and try to bake 4 cookies after the dough had sat 7 hours in the fridge. Baked the rest at 24 hours. The ones at 24 hours were miles ahead better!!! So don’t skip this part! Thank you for this yummy recipe!
These are truly the best cookies I’ve ever eaten! I always have them frozen in the freezer for a quick dessert. Super easy to make and a huge hit from my family and friends.
Silly me… I didn’t read the recipe instructions and didn’t know I’d need to let the dough sit in the refrigerator for 24 hours, I unfortunately don’t have that much time before I hop a plane and bring these delights to my fiance. Is 8 hours in the fridge enough time (plus the hour to come to room temp)? And do I need to make any adjustments? Or is there really a magic to the 24 hour sit period? If so … how does the shortened fridge time affect the cookies? Thank you!!
Hi there! I hope you still baked up your cookies for your fiancé to enjoy! They’ll still taste delicious after a shorter refrigeration, but the overnight chilling results in a more enhanced texture and flavor 🙂 There is definitely a magic to letting your cookies “marinate”, Tessa actually wrote an article about it, which I’ll link HERE. I hope that helps!
I’ve made these cookies twice and it’s honestly hard to articulate how good they are. Everyone who has tried one goes out of their way to rave about them and tell me: “You should open a bakery.” Which is crazy, because I am very new to baking — but that’s how good Tessa’s recipes are, they make you look like a pro. But this cookie, it’s a true standout. When I take a bite of one, I’m honestly amazed that I made something that tastes so good!
So happy to hear they’re such a hit! Thank you so much for taking the time to write such a kind comment and rave review 🙂
So I am planning to make these cookies for a cookie contest at school and I have two days for it. So can I just bake the cookies after they been kept in the refrigerator for 24 hr or do I need to freeze it after ri scoop them out too. Any is there tips you would reconsider for me.
Hi Katty! There’s no need to freeze your cookie dough scoops unless you’d like to keep them in the freezer to bake them up at a later time. You can find out more details on how to bake directly from frozen in the link included in the pink tip box above the recipe 🙂 Letting your dough mass “marinate” in the fridge, then letting the dough sit at room temperature until it’s just soft enough to scoop, then baking will work perfectly. Let us know what you think of this recipe when you give it a try!
I’ve never managed to find a decent cookie recipe but this is amazing. I’m in Europe so I wasn’t sure how they would turn out (for example I hear fat content in butter is different here compared to America). I used shop bought hard caramels and halved the amount of chocolate and toffee and they were great, I definitely wouldn’t want them any sweeter. I left mine 48hrs in the fridge then baked half. The other half is now frozen – do I need to defrost overnight before baking?
So happy you loved this recipe! You can actually bake from frozen! Check out our full guide on how to do so linked in the pink box above the recipe 🙂 The best part about have frozen cookie dough in your freezer is definitely the ease of quickly throwing them in the oven for those weeknight cravings or last-minute guests! Enjoy 🙂
Hi! These cookies look delicious! I have never used or even heard of expresso powder. What brand do you use and where do I find it?
Hi Kathy! We love King Arthur’s Espresso Powder, which can be found either on their website or Amazon. Espresso powder can also be found in most grocery stores as well, though depending on the store, it will be found either in the Coffee section, International foods, or the Baking section. I hope that helps! Can’t wait to hear what you think of these cookies!
Hey gals!
So I attempted to do this recipe, but made a goof somewhere! My cookies came up too puffed up and sponge-cakey.
I wonder what I did wrong? Perhaps I might have whipped the butter and sugar too long (by hand). I actually don’t remember if I did or not? The side effect of a cookie that puffs up is that it loses its flavor and sweetness.
I still have half of that cookie dough, I wonder if I could offset it somehow to not make it puff up in the oven? Thank you!
I’m just gonna rate it 5 star because of my user error and the cookie dough on its own is heavenly!
Pic: https://imgur.com/a/uhVSjTK
Yum! Your cookies look delicious! How long did you mix the brown butter and sugars by hand for? It should have been just until combined, but that shouldn’t have caused your cookies to puff up/alter the texture too much. Do you use a digital scale to measure your ingredients? Typically when cookies turn out too cakey, it’s due to too much flour being added. Unfortunately, once cookie dough has been mixed, there’s no way to correct the issue. But hopefully the cookies were still enjoyable! I definitely hope that you give this recipe another try. Please let me know if I can help troubleshoot further, I’m happy to help!
I think 20 seconds or 30 seconds? hmm I don’t remember actually! Maybe I should’ve done it for 5-10 seconds?
But for sure, I did measure it all with my digital scale. I have been doing that for a few months now and that’s how the bakery style chocolate chip cookies came out so well!
Now, I have some ideas. I could let my frozen cookie dough thaw to room temp, try to flatten them slightly and allow them to spread.
I think “Cakey” is the wrong word. These are airy-spongey. The inside is filled with tons of little craters due to it rising so high!
Thanks again!
Interesting! It’s so hard to say for sure what went wrong without being there as you make your cookies, but hopefully it was just a small accidental measurement error that will be corrected in your next batch. If you bake at high altitude, you may need to reduce your leavener as well. King Arthur Baking has a great article that will help if that’s the case. Let us know how your next batch goes!
Oh I get it!
So this oven is brand new and has TWO Bake buttons. I did not see the little “fan” next to the first button.
I think I pressed that one instead, which is the convection setting. I read the convection setting causes flour to rise without allowing it to to flatten and brown for recipes that require it.
I still got half the batch and will try to bake a few again and get back to you 🙂 Thanks!!
Glad you noticed! You may be interested in our Oven 101 article, where Tessa explains more about the differences between convection and conventional ovens, when the fan shouldn’t be used, and how to adjust for recipes that don’t specifically call for a convection setting. I hope that helps! I bet your cookies will turn out beautifully this time 🙂
I have some other things I thought of before I continue!
All of my eggs are XL, probably 20% bigger than L? Anyways, do u think that added to the puffiness?
Also, I pulled the dough out of the fridge and baked it straight away instead of allowing it go to room temp. Did that cause a negative issue?
I also think my tsp measuring device could be off and i could have compacted more baking powder than the recommended. I also noticed that this recipe has a lot more leavener in the first place compared to dozens of other recipes anyways. Perhaps I could try halving the baking powder in that case?
I also forgot to pull them off and place on the table to cool (i have no cooling rack but I could put it directly on the parchment to the granite counter? I believe this didn’t allow the center to keep chewy but keep cooking.
I am thinking all 4 combined probably caused the issue of airy puffy sponge cookies. Maybe not just one by itself. Thanks!
Hi Danny, it’s very possible, a large egg out of shell weighs approximately 50 grams, whereas extra large is around 65 grams. We’ve not experienced any issues with the amount of baking powder in this recipe ourselves, but you’re welcome to experiment with it! Baking your cookies directly from the fridge would reduce spreading, and leaving your cookies on the pan to cool would result in slightly more baked centers as the residual heat from the pan will continue to bake your cookies. Since you don’t have a cooling rack, you could always take your cookies out just a little sooner than usual and leave them on your pans to cool.
Hi Emily!
Thanks for watching me along my cookie experiment journey XD I didn’t mean for this to be an experiment, but that’s what its become! Anyways, so I actually did 2 things
1. Pull out the cookie dough to room temp before cooking.
2. Pushed down the cookie down with a spoon just a little bit flatter, but still a mound.
Here’s what I got: https://imgur.com/a/Ao1vXuP
As u can see it indeed no longer looks like a muffin top and tastes much better as the dough is compacted , a bit chewier. Take note that this is a compromise to what you just explained:
the EGGS! Yes, indeed the XL egg makes a huge difference compared to the L egg. I tried to put in the XL egg with a box cookie mix as a test, and indeed it exhibited the same problem. It was also airy/open crumb and lost its taste and chewiness.
So I think I will need to get a tsp and scoop out a bit of the egg before I do the mix!
The other major thing was I did all my cookie mixes by hand! That’s probably why the inconsistency. I also just bought a powerful 9 speed hand mixer by Kitchenaid so I’ll do better next time.
Also, while I don’t have a cooling rack, I did do the Tollhouse tip by just pulling the parchment directly onto my granite counter. That works just fine 😀
Well, the oven came with a Air Fryer rack, but the wires are thin and sharp, so food will stick to it. I bought so much cooking supplies lately, so I’m gradually adding more each month and will get to it soon!
Thanks!
Loved reading about your experiments and glad you figured out what was going wrong!
Literally the best cookie I have ever made, hands down. The first time I made them I brought them to a party and everyone said it was the best cookie they had ever had – many people asked for the recipe. Same with the second time I made them – I had people saying, “I usually don’t like sugar or cookies, but I’ve had three of these.” Just incredible. Now my go-to recipe if I need to bring a dessert somewhere.
Amazing!! So happy to hear they’re such a hit! Thanks for the comment, Grace 🙂
I recently made the Brown Butter Brownies from HtH and loved the result so I decided to try this Browned Butter Toffee Chocolate Chip Cookie recipe as well as the toffee recipe on this website. I included the optional coffee powder and finished it with Maldon salt. The only modifications to note were using AP flour instead of an AP/bread flour mix and using a mix of chopped semisweet and dark chocolate. I baked my cookies for 12 minutes because I prefer a slightly underbaked cookie. I think this is a great cookie recipe with nice flavor and texture. I found the recipe easy to make and would make these cookies again, although I wouldn’t say this will be my go-to cookie recipe. I am still looking for my perfect cookie and I would be interested in trying more recipes from HtH because so far I am enjoying Tessa’s recipes.
Everyone loved it! I get repeated requests to make it again 🙂
Do you bake cookies room temp or from frozen?
Hi Cheryle! You can actually do either, I always have cookie dough in my freezer ready to bake at a moment’s notice! It’s great for last-minute company or for late-night cravings haha 🙂 Tessa details this a bit more in the pink tip box above this recipe. Enjoy your cookies!
This is now my go to cookie recipe!! I use all of this minus the chocolate and the toffee bits as a base, and then i’ll use m&ms, just chocolate, and I recently made white chocolate butterscotch cookies with this recipe as a base! it’s wonderful every time, I always bake at least a double batch to give half to my friends and share, this is my signature cookie for them. i love it!!
White chocolate butterscotch cookies sound incredible!! So happy to hear how much you love this recipe, thanks for sharing! 🙂
Finally made these yesterday—absolutely delicious!!! And my colleagues LOVED them!!! I rolled the dough into balls before refrigerating them and they still tasted delicious. I loved too when the toffee caramelized at the bottom. I’ll definitely make this recipe again!
I think that’s the best part too, yum!! Happy you loved them!
making these again…after someone I shared them with last time said….”this may be the BEST cookie I have ever eaten!”
Wondering if you have any recommendations for altering the recipe in higher elevations? I’m in North Scottsdale in the mountains, at 3200 feet making them this time and want them as perfect as they were when I was at sea level.
Hi Monica! So happy to hear how much they loved this recipe! Neither Tessa or I bake at high altitude, so I can’t say for sure! If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. You can also check out King Arthur Baking’s article here for more help. Let us know how it goes!
What bar chocolate are you using as chocolate chunks in your recipes? I think Lindt, but i would like to know which chocolate % you use since I don’t see a “semi sweet”.
Hi Tracey! For a semisweet chocolate baking bar, Tessa prefers Ghirardelli or Guittard. These baking chocolate bars are definitely cheaper in store compared to online and are found in the baking aisle 🙂 Each are about 60-64% cocoa content, though U.S. government regulations don’t require a distinction between semisweet and bittersweet. It really depends on your preference, as the higher percentage you buy, the more bitter and darker your chocolate will be. I hope that helps! Let me know if you have any other questions.
Hi, looking forward to making these! Planning on making a double (maybe even triple batch)
1) if I have 3 racks in my oven can I utilize all 3 to bake more cookies at one time or do some racks cook bake cookies better than others/will too many cookies in oven at once cause negative results?
2) since I will be making so many cookies, some of the cookies will end up being left out at room temp for longer than an hour until I’m ready to shape and or bake them. Is that ok?
Thanks!!
Hi Mikki! Do you have a convection or conventional oven (not sure? Check out this article HERE). If you have a conventional oven, I’d recommend baking one tray at a time on the middle rack, at least for your first time baking the cookies so you can see how they should turn out. After that, feel free to experiment using the other racks in your oven, but know you’ll need to rotate your pans and switch racks during the baking time – otherwise your cookies will bake unevenly. With a convection oven, you would not need to rotate your baking trays.
With doubling/tripling a batch, I’d actually suggest refrigerating each batch in a separate container overnight or up to 72 hours. That way, you can take one batch out of the fridge at a time, let it come to room temp until it’s just soft enough to scoop, and bake. Or if you’d prefer, once having chilled your dough overnight, you could also scoop more than one batch of dough onto baking trays and just place them back in the fridge until you’re ready for them. Keeping your dough at room temperature for too long will result in spreading, so I highly recommend keeping your dough refrigerated until ready to bake. I hope that helps!
Hi!!! pregnant and currently craving these, but i only have salted butter. will this mess up the recipe completely?
Congratulations!! We personally don’t use salted butter in recipes as explained in this article about Salted vs. Unsalted Butter; however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 115g of butter. So for this recipe, reduce the salt to 1/2 teaspoon 🙂 Enjoy your cookies!
Awesome cookies! I noticed that your recipe doesn’t re-hydrate the browned butter (with an ice cube, water, milk, etc.). Some recipes do, and other don’t. What’s your opinion on this?
Hi Liz! Browning butter evaporates the water content in the butter (typically ~20% of the butter depending on the brand). For example, a 113g stick of butter will lose about 1 1/2 tablespoons of water, so depending on the recipe, you can either add that back in manually or experiment with removing that extra moisture. Sometimes this can be helpful, like removing the risk of excess gluten development or reducing cookie spread, but sometimes this can screw something up in the recipe. For all HTH recipes containing brown butter, you do not need to add additional butter. A recipe will typically note if additional butter needs to be added, but if it’s not stated, there’s no need! I hope that helps!
Thanks for sharing! Do they freeze well?
They do! Check out the pink tip box above the recipe where Tessa explains more 🙂 Enjoy your cookies!
This looks so good! What a great way to make a chocolate chip cookie extra special!
Made these and they are sooo good. Question – can you bake from frozen, or do you recommend bringing to room temp before baking?
Hi Sarah! Yes, you can! Check out the pink tip box above the recipe, Tessa included a link to an article on how to freeze and bake frozen cookie dough 🙂
So yummy!!! Were we supposed to put all the scoops touching before baking? I had to bake mine 18 minutes to get them done. Is that normal? Even the dough is spectacular!
Hi Ashley! No, our picture showing the scoops touching was purely for the photo 🙂 You’ll want to keep about 2-3 inches between each scoop. If your cookies end up touching, check out our tip on reshaping your cookies in this article HERE. I hope that helps!
I make these cookies at least once a week! They are so good. My child takes these to school in his lunch, and I always have to pack extra because his friends look forward to these as well. People always ask me for the recipe.
That’s amazing! So happy to hear they’re such a hit, thanks for taking the time to comment!
Do you press the cookie balls or leave them round before baking? Also, I have a walk-in cooler so what I usually do with cookies that require refrigeration is to portion them on sheet trays instead of trying to scoop cold dough, so I’m wondering if this dough is firm enough prior to refrigeration to hold shape?
Thanks for sharing this, excited to give them a try!!
Hi Chris! We leave these cookie dough balls round before baking. We 100% recommend chilling this dough for 24-72 hours prior to baking; however, we do suggest that you keep the dough as a mass rather than scooping (if chilling overnight). You can find out why in this article HERE. I hope that helps! Please let us know what you think when you give these a try 🙂
Thanks for the tips!! I ended up portioning into balls and chilling, then I flattened before baking, but left one ball to compare…..I actually liked the flattened ones better as some of the toffee pieces oozed out and crisped around the edges!! Either way, these cookies were amazing (even prepared in the inferior way) and will be definitely be a staple!! They might even be better than the bakery style cookies and that one’s been an absolute winner!!
Next batch I’ll make your way!! Thanks again for the tips!!
Cheers,
Chris
Thanks for sharing! I’ll have to try flattening them a bit myself next time I make them, I’m obsessed with the toffee in this recipe!
Very good. I could have additional toffee in the flavors.
I’ve been on the search for the best chocolate chip cookie for years and my husband and I both agree- I think I found a winner! These are absolutely amazing and everything I want in a chocolate chip cookie. The deep caramel taste is delicious. I didn’t use the espresso powder and they turned out great. I want to also try the other recipe without the toffee bits and compare.
Hooray!! So happy to hear how much you love these cookies! Can’t wait to hear what you think of our other chocolate chip cookie recipes 🙂 Thanks so much for taking the time to comment!
These cookies are absolutely delicious!! I didn’t use espresso powder but I’m sure they would enhance the taste. Next time (and I’m positive I will make make more times) I will try to make the homemade toffee bits. I used skor bits this time. I did make them smaller than the recipe suggested so I took them out at 9 minutes shaped them with a wine glass and they looked perfect!
I made them this morning and there’s only a few left, guess I should have doubled the batch. Thanks for a wonderful cookie, I’m always looking for new cookies. This one is a keeper!
Wonderful! Thanks so much for taking the time to let us know, so happy you love this recipe!
I can’t rate this recipe yet, as I haven’t baked them yet. The issue I’m having is that after the 24 hours in the fridge, the dough is very crumply and hard to form or scoop. Did I do something wrong? Any help is appreciated! 🙂
Hi Michelle! Thanks for reaching out to see if we could help! It sounds to me like too much flour may have been added. Do you use a digital scale to measure your ingredients? Too much flour can create a dry and crumbly dough. How was the dough mass prior to refrigerating it? Did you have it covered in the fridge as it chilled? Once you hit the 24-hour mark, you do need to let the dough mass sit at room temperature until it’s soft enough to scoop (mine normally takes about an hour!), were you trying to scoop right away?
These are so so amazing! I used this recipe for a sibling cookie baking contest and won! Leaving them set for 3 days really does make a difference. Love these!!!
Woohoo, congrats!! So happy to hear everyone loved them!
I’m hoping to make these for Christmas trays. May I make them smaller using a 1.5tbs scoop, and if so, what would baking time be? Thank you.
Hi Sandra! Sure, that should be fine! I’d recommend checking them around the 9-10 minute mark, taking them out once they’re golden brown. Hope everyone enjoys!