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:20minutes
Cook:15minutes
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.
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.
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.
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.
Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
In a medium bowl combine the flours, baking soda, espresso powder, baking powder, and salt.
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.
Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.
Preheat the oven to 350ºF. Line baking sheets with parchment paper.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Dough may be slightly challenging to scoop.
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.
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.
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.
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!)
Hi Tessa!
These cookies look amazing! I love toffee flavor as well as really soft, chewy chocolate chip cookies with crisp edges. I will definitely plan on making these soon. One question, would making these cookies smaller interfere with the overall texture of these cookies? Typically, I haven’t had an issue with this as long as I decrease the baking time, but just wanted to be sure since that texture looks like one of the best parts about these cookies! I also appreciate your detailed instructions on how to brown the butter, including the cooling time! Other recipes I’ve noticed just say to brown the butter and that’s it.
Also, I love your chocolate chip cookie guide! I’ve always wanted to do that but never had enough people to consume all those cookies! Your results are really interesting though and helpful!
Thanks for this wonderful recipe!
I wanted to know if I can substitute all-purpose flour in place of bread flour.
I realize, from your Ultimate Guide to CCC, that bread flour makes cookies thick and chewy, but would the cookies still be near perfect if I use only all-purpose flour?
Hi,
We don’t get toffee bits around here, but we do get regular chocolate bars with toffee bits inside, so I was wondering if I could chop up these bars to resemble chocolate chips and use them in place of the toffee bits and chocolate chips.
I made these cookies over the weekend and the flavor was outstanding! The only thing was that they baked up completely flat. I chilled them the 24 hours and even popped a batch into the freezer on the cookie sheet right before baking, the way I do with my sugar cookies. Same results. I really want them to look like YOUR cookies pictured above. These really are the best in flavor. So I’m wondering…. Could I put the browned butter in the fridge until it got hard again? I’ve never tried to solidify browned butter. What do you think?
I used a doughmakers sheet (regular large sheet with no sides and it is NOT non-stick). No grease at all and I used parchment paper for most batches and my silpat for one batch (those were too dark on the bottom).
Do you prefer these or your ultimate chocolate chip cookies? Why? I have tried the ultimate chocolate chip cookies and they were excellent. I am just wondering if I should try these cookies or stick with the ultimate chocolate chip cookies.
I like these cookies when I want to switch things up a bit – they are more flavorful than the Ultimate Chocolate Chip Cookies. Try them out – you’ll like them!!
I’m getting ready to make these right now, but as I read through the directions I’m just a little confused. The directions state that at this point you can freeze the balls, then it continues with the directions to let them sit for 15 minutes at room temperature before baking. Is this applying to the freshly made dough or the frozen or both?
Do you have to form the individual cookie balls before freezing? I have a small freezer and would prefer to freeze the whole plastic wrapped dough together as it takes up less space than a large plastic container. Then thaw and shape for later use. Will this change the texture and final bake result?
These taste really really good!
The only hard part is letting them sit in the fridge for a day.
So I made 5 and ate them all in about 20 seconds, then put the rest of the dough in the fridge.
Delicious. I just made these (but only had all purpose flour), the chai tea sugar cookies, and your oatmeal cookie (I love raisins so used that instead of chocolate). Every single recipe turned out beautifully. Thank you for posting these recipes.
This is my first time visiting your site, and I love it! I have a question for you though, do you have any chocolate chip cookie recipes that can help me use up my bag of Rolos?
Need oC the F word disappeared in the 70’s which was last century. Sticks and cups I can live with.
Celsius or Centigrade is modern please use alongside the vintage F word.
Thanks.
when browning butter, do u use those brown bits that are formed during cooking? I have always strained those out but that does loose a lot of butter. Please help me on this. BTW, you are causing me to loose a lot of time during the day cause all I want to do is read everything you write, often more than once, and I’m not getting the laundry, dusting, and vacuuming done! lol. jk. Then the rest of the day, I’m baking according to your tips and recipes! And I wouldn’t have it any other way.
Made the cookie dough during the week to bring up to Lake Tahoe for a snow trip this weekend and everyone loved it! Amazing flavor and warmed us up with a glass of milk! Not to mention the whole house smelled heavenly! I used a mix of semisweet and milk chocolate chips, perfect combination!
This is one perfect cookie. I’ve chilled the dough for about 4 hours and still they turned out amazing. Rich flavour, caramel aroma, wonderful texture. I’ll definitely keep a supply of them in my freezer.
Just made my third batch of these! Everyone that has tried these cookies RAVES about how delicious they are. Thanks for the tips and tricks your provide throughout the recipe. It was clearly written and easy to follow.
Hi! I started a chocolate cake, but my butter was too cold (cold kitchen). It wouldn’t fluff even after I added eggs & brown sugar. So I adapted recipe and made these cookies. I browned the second stick of butter, added a scant tablespoon of espresso powder. There was 1/2 cup extra brown sugar already in the mix so my final cookie sample (I couldn’t wait 24 hour!) was extra crispy. Also added a pecan half on top. Oh! So good!! I plan to bake off rest today & will shave off 2 minutes cooking time for another trial run to keep more moisture in the middle. I have some grandchildren coming to judge. Sure to be fun!
Let me tell you….MAKE THEM!! This recipe is perfect. Sooooo full of intense toffee flavors. You simply can’t go wrong. They are in my opinion the best CCC EVER
I’ve made this recipe every Christmas for the last few years. I add a sprinkle of French sea salt on top to finish them off, and they’re perfect. Whenever I make these, I get rave reviews. Refrigerating the dough overnight is a must. The bread flour and browned butter make a huge difference. I’ve made versions with milk chocolate and semi-sweet chocolate chips, and have come to prefer the semi-sweet. They are just the most flavorful chocolate chip cookies I’ve ever tasted. I’ve tried similar recipes that had no overnight chill or fewer ingredients and always come back to this one.
Are you supposed to use BOTH all purpose flour AND bread flour per the recipe ? I wasn’t sure if that was to show that there is an option or that you are supposed to use both types – Thanks.
You are supposed to use both types – you need a total of 2.5 cups of flour (as per Tessa’s note, if you don’t have bread flour, you can use 2.5 cups of all-purpose flour). The New York Times chocolate chip cookie uses the same combination of flours (possibly other cookie recipes do as well).
A total of 2.5 cups of flour. For you Canadians out there, use just all-purpose. The all-purpose flour here has a higher protein percentage, the same as bread flour, which is what gives it the chewy texture.
Happy baking!
Hello !
When you talk about bread flour, is it the one with more gluten ?
Not leaving in the US so just want to be sure I’m looking for the right ingredient…
Thank you !
Hi Armelle! Bread flour has a higher protein content than all-purpose flour. You can also use just 2 cups of all-purpose flour for this recipe. Hope that helps!
These cookies are fantastic! I made them half the size because I’m giving them out for Christmas. At 1.5 tbsp in size, 12 minutes in the oven was perfect. I will definitely make these again, whether full or half sized. 🙂 Thanks for another great recipe!
The toffee should still work in this recipe! The toffee should be crunchy with a slight candy chew, so it’s okay if it’s slightly stretchy. Enjoy your cookies!
This cookies are a lot of work,BUT totally worth it, they are so adicting with an ice latte <3_<3
just had one problem with the cookies burning on the outside and raw on the center, any tips?
Have not made these Cookies yet as I’m not sure they will be thick enough as I’m trying to get to. If the Butter is melted down and then let turn a dark brown I’m thinking that the air won’t get trapped around the sugar as the sugar is incorporated. If this is the case will these Cookies be thick with a bit of chew in the middle or more flat like a biscuit? Could anyone suggest the end results?
Hi! Instead of chopped semisweet chocolate could you sub 10oz of semisweet chocolate chips or do a combo of chocolate chips and the guittard semisweet wafers? Would the amount change if I used this instead?
Hands down the BEST chocolate chip cookie recipe I have ever made!!!!
I used extra dark chocolate wafers, broken into pieces, from Bulk Barn and semi-sweet chocolate chips.
I am going to make a large batch to freeze once I have scooped the dough into balls and will try your toffee recipe.
I learned that if I bake them a little too long they become a little too flat but they still taste amazing! Love browned butter.
Thanks so much, Tessa for keeping us happy and positive. 🙂
I truly wished there was a rating higher than 5 star. I found everything I ever wanted in a cookie in this Browned Butter Toffee Chocolate Chips cookie. Crispy edges, chewy and gooey in the middle, not overly sweet and the marriage of flavors was mind blowing, this recipe just won my heart over my former best, your giant chocolate chips cookie recipe. Thanks for all you do. The frozen cookie dough keeps calling me.❤
THE BEST COOKIES YOU’LL EVER TASTE! The recipe is perfect. It’s super easy to follow and no mixer required. The homemade toffee bits are super delicious and well worth the extra time. Trust me, you’ll be glad you did. I went ahead and “marinated” my cookie dough for 48 hours and they turned out nothing less than phenomenal. I chilled the extra batch in the freezer. If you love chocolate chip and toffee, look no further! I totally recommend you make these cookies because you will not be disappointed. Thank you Tessa for an outstanding recipe! <3
I’ve been trying to find the right words to say about these cookies. Let me just say, I’ve tried a lot of cookie recipes over the years and usually felt pretty good about them. These cookies are not only delicious and gorgeous, but they also boosted my confidence in my baking skills. I don’t know if it’s Tessa and how she writes her recipes, or if it’s pulling off the browned butter. But wow. I’ve been walking on clouds ever since I made these.
Number one thing: trust Tessa’s tips! She will not steer you wrong and your cookies will be flawless.
THE BEST COOKIE RECIPE YOU’LL FIND OUT THERE!
This recipe is simple as can be and takes less than an hour to make! I made Tessa’s homemade toffee as well and that added a WHOLE OTHER DIMENSION. The espresso is optional but I 10/10 recommend adding it. And the browned butter
Definitely recommend making this at least once because once you make it there’s no going back!
This recipe was amazing. I made it exactly as the directions state and I was floored at how great these turned out. I did however use parchment paper over a cookie sheet I currently own and had no issues. My biggest take away that I will forever utilize when baking now is to remove the cookies from the oven when they still look slightly under done and right as they begin to brown around the edges just a bit (literally the smallest amount of brown). And they will be perfectly soft even a day after baking. These were a hit ! This was my first recipe from Tessa & I am forever a fan. Thank you !
Amazing & well explained Recipe. Hats off to the amalgamation of toffee, brown butter & chocolate. I tried this recipe at home, and results were so so delicious cookies 🙂
Thank you so much for putting in much efforts 🙂
I have this dough in my refrigerator right now (but all AP, no bread flour) and am just DYING to bake. I made this dough late yesterday afternoon, and am just not sure how long I can wait! What is the quality difference between 24 and 48 hours of chilling, in anyone’s opinion? Bonus points if you can answer having used all AP flour!
Cookies that have chilled for 24 hours will be absolutely thick, flavorful and delicious! If they have been chilling for 24 hours, I’d say go ahead and bake them up 🙂 Enjoy!
Hands down the best cookie I have ever made and tasted… And my husband agrees! Adding bread flour is a total game changer as far as consistency. It makes the perfect blend of chewy and tender! The flake sea salt gives it that extra punch to surprise and delight. I would give this cookie recipe 10 stars if I could! I “cheated” and used Heath bar bits and semisweet chocolate chips. Next time will be making my own toffee 🙂
So delicious. We have made them twice in three days. The homemade toffee is easy to make- no candy thermometer needed! We could not find sea Salt flakes to finish them off. Still A M A Z I N G!!!
Followed the directions exactly and weighed all of my ingredients. They came out SO flat. Too much butter and not enough flour I’m guessing? The browned butter flavour is nice but they were VERY sweet with the toffee. Sad they didn’t turn out.
I finished the first step of browning the butter and adding the brown and granulated white sugars. When it cooled to room temperature, some of the butter separated. Should I try to mix it back into the sugars? or scoop it out and discard it because this means there was a bit too much butter (which may affect the quality of the cookie).
So delicious! It’s the perfect balance of salty to sweet and Tessa’s homemade toffee recipe is unbeatable in these cookies. The espresso powder blends so nicely with the flavours.
Uh oh….I made these cookies with the “assistance” of my 2-year old and 5-year old grandkids. I had all the ingredients perfectly laid out on my counter ahead of time, even the cooled perfectly browned butter. Well…I got distracted by the grandkids and forgot to put the sugars into the browned butter. Had a hard time mixing the batter and couldn’t figure out why. Even tasted the batter and it wasn’t sweet at all, so I looked over and saw that the sugar had been omitted! I added it in and had to use a mixer to blend it all together, but it just never blended well. It was mostly a mess of crumbled dough. I went ahead and baked 8 cookies just to determine if I should throw it all away and start all over. But they were DELICIOUS even though I messed up! Can’t wait to make these again without my “assistants” and get it correct – I’m sure they’ll be even more delicious!!!
I think -and this is huge for me- that this just became my favorite cookie of all time :’)
It took every drop of willpower I had to resist the temptation and refrigerate for 24 hours, but sooo worth it.
I used your from scratch recipe for the toffee candy bark or toffee bits as you call them, to die for!
Thank you so much for the recipe and for your detailed tips and video, I found them very helpful!
I wish I could attach a photo for people to see just how gorgeous it turned out!
First time browning butter and if I can do it, anyone can. These cookies are an explosion of amazing flavor and I can’t wait to make them again. I used milk chocolate Heath covered toffee because that’s what I had so I will definitely be making them with actual toffee next time (maybe homemade toffee). Love this recipe!
While VERY good, they were also very overwhelming. There’s a lot happening so it’s hard to eat even a whole cookie at once. I left out the espresso powder but did add the salt on top. The salt was an amazing addition, I’m happy I left out the espresso. Next time I’d probably chop the chocolate into smaller pieces. I’d asked what she used and never got a response, so I went with the “chunks” and they were just a bit large.
For the toffee: USE A NONSTICK PAN! I failed twice while using a metal pan burning it. The nonstick pan never made it to the bubbling stage but the temp was right. Would make the toffee again too!
These were definitely some of the best chocolate chip cookies I’d ever made. I refrigerated for 48 hours, let sit out for about 1 hour, and then scooped and baked them. I made homemade toffee bits, but it didn’t go as perfect as planned so I actually did half the dough with homemade and half with Heath and both were delicious. Great recipe!
These cookies are absolutely delicious; make no mistake about it. HOWEVER, I baked six cookies after only two hours in the refrigerator, and they turned out perfect. They were also *easier* to scoop. I then left the dough for 48 hours in the refrigerator, as instructed. I took it out for the hour that was suggested, and it was like trying to scoop from a rock. It was absolutely maddening, and I was cursing these cookies. After baking them, they do not taste any different to us with the long wait time. If I had done that from the beginning, I would never make these cookies again. But, I will make them again and chill for only two hours. Again, they are great cookies.
Cookies were good but it was way too much work/took too long. The dough by itself is my favorite. I made your toffee from scratch and that was delicious. Had some leftover so I sprinkled that on top of the cookies after they came out of the oven and that was good since then you could really taste the toffee flavor. Perhaps I chopped up the toffee too small so it didn’t have a strong taste in the cookies? They still were delicious…just seemed to take forever.
Truly awesome!!! Probably the best chocolate cookies ever! I am not a cookie dough eater but this dough was out of control good! I usually change recipes but made this one straight up except I did use regular all purpose flour. I made them smaller and liked that better than the big ones! Have you tried with gluten free flour? If so, which kind?
The best chocolate chip cookies! Follow the recipe as is. The homemade toffee bits are so good and easy to make. I “marinated” my cookie dough for 72 hours which greatly enhanced the flavors.
The toffee and browned butter were so good that I incorporated both in a double dark chocolate cookie. Two ingredients that take everything to the next level!
These cookies are so delicious! I bake lots of cookies but these have become one of my families’ favorites.
I made them in December and used your homemade toffee bits. Then I made them again this weekend with bought toffee bits.
I love the cookies either way but the homemade toffee made the cookies so delicious – and the toffee was so easy!
Thanks for the recipe!
These were amazing. A much more complex taste than regular chocolate chip cookies. I have never used melted butter in a cookie recipe before but I suppose it doesn’t matter when you are chilling the dough for days. I will be making these again.
The best cookie I’ve ever made, and I don’t say that lightly! Perfectly chewy, with a crisp edge – exactly how I love my cookies! The flavors are so rich and delicious. Absolutely will make again!
Hi,
Making these right now because they look so good! Can I ask why the dough needs to be refrigerated for 24 hours? Can you chill for a few hours and then bake? What’s the reasoning?
Thanks so much! Excited to eat them!
Val
This. Is. The. PERFECT. Cookie! I started making cookies during the quarantine/stay-at-home orders and I love making them! When I had to go back to work I started taking cookies to work and they make people so happy! I’ve been reading through your website and this recipe spoke to me! I loved them! I can’t wait to make more of your recipes!
Cookie crack! Nice complex layers of flavors. Salty, sweet, tasted the espresso but just barely, was a lovely touch. The toffee bits were another level of flavor. So much going on when I tried to put the second batch in the cookie jar, some broke off and I had to eat it. It’s cookie crack!
Hi! Been doing them and love them! I have a question, you say “1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour” but 1 1/2 should be more grams and you mention less. Is this an error? I was using the “cup” measure but now Im checking the grams and doesn’t make sense I think…
Flour and sugar weigh differently so that’s why the grams will be different amounts. But if you follow the grams in the written recipe your cookies should turn out great 🙂 Enjoy!
I made these and they are absolutely amazing!! Highly recommend them!
Just one question – Mine were extremely puffy and I was wondering if there is any way to make them flatter? This seems to be the opposite problem of what most people are having.
Thank you for this recipe!!
Hi There! Yes I did! However, I did lose some butter in the browning process due to spillage and then eyeballed it while adding more. Do you think that may have been the culprit?
I made a double batch of these cookies, and then the next day had leftover toffee and made another batch just to freeze. They are THAT good. Absolutely amazing. Drooling just thinking about them.
I never comment on recipes, but I just had to tell you how amazing these cookies are! I have tried about a billion choc chip cookie recipes in search of The One, and these are it. The browned butter, the espresso powder, the toffee chips. Who knew!? They are literally perfect in every way
Sorry Tessa, one more question! Can you use King Arthur all purpose gluten free flour for these? I don’t know if there is a gluten free bread flour out there to use? Thanks! Looking forward to making this recipe tomorrow!!
I don’t bake with gluten free flour so I’m not entirely sure, but as long as it’s all purpose 1:1, it should be fine! Let me know how your cookies turn out!
The moisture will be different, so I wouldn’t recommend using melted butter instead! You can check out my Bakery Style Chocolate Chip Cookies recipe if you prefer to not brown butter.
These are excellent cookies! Also, an excellent recipe with super clear instructions – I’ve made brown butter lots of times and I’ve never been confident that I did it right until today! Plus,I love that there are ingredient weights and a spoon size to use. And I like that this recipe is for so many cookies – I baked 16 of them and scooped the rest out and froze them in the freezer for next time. It made 28 cookies for me
FYI I used just skor bits from the grocery store and they worked fine (not ready for the commitment of homemade yet) and I only had 12h to chill the dough, and they certainly came out tall and gooey like the picture.
Hi Rebecca! Baking powder is the leavening for this recipe, which is listed in the ingredient list. This recipe calls for a 10oz bar of semisweet chocolate that gets chopped up (usually found in the same aisle as chocolate chips) versus chocolate chips. If you don’t have the chocolate bar, you could try subbing in about 1 cup of chocolate chips, but I haven’t tested that myself. I hope that helps!
Is it not possible to have different categories of ratings please. Whereas it is always nice to hear that someone likes your recipe and rates it highly, this is very different from trying out the recipe and rating it on actually baking it and tasting it and evaluating the experience. It is the latter which will help me most as a baker (and maybe even Handle the Heat), rather than the former.
Hi Keith, thank you for your feedback, I will definitely keep it in mind! I truly appreciate each and every review :)! Especially when it comes to a review that was low, it allows me to communicate with that person to see what went wrong with the way they made the recipe and help them make it better a second time. I completely understand where you are coming from and will take it into consideration.
Carefully followed the recipe, measuring ingredients by weight. Added the optional espresso powder, Heath chips instead of homemade, used about 3/4 cup Guittard semisweet chocolate chips plus added about 3/4 cup toasted pecans. Dough was quite soft before refrigerating, but after chilling 24 hours, it turned very stiff and definitely required an hour at room temperature to be able to scoop. Baked them just until golden brown and a bit underdone. The cookies didn’t really spread, so I pushed them down just a little to slightly flatten them, then cooled completely before eating. The texture was perfect, tender inside, crispy outside, good rich flavor, and a bit of chewiness from the toffee. I’m sure the homemade toffee would be even better. And I think they would make a great cookie even without the toffee. I’ve made many different chocolate chip cookie recipes over the years, but none have matched the perfection of this recipe. Simply the best!
I am SO SO happy you love this recipe, Jodi! It’s one of my favorites for sure! Doesn’t the toffee just give it that something extra?! I hope you try the homemade toffee next time, it’s incredibly easy to make, and it’s nice snacking on the leftovers not used in the cookies 🙂
THESE!! These cookies are ALL the things! Hands down the best chocolate chip cookie recipe I have tried. Tessa’s tips from how to measure the ingredients, to the quality of ingredients, to finishing tricks for perfect cookies make this recipe top quality. Amazing!
I made this exactly as written (weighed, etc.) , but the cookies came out a bit thick. What should I do to make it come out more flat like in the pics?
I think these pictures are actually deceiving since you can’t see the cookies from the sides because they’re quite thick cookies! If you’re looking for a flatter cookie, you can try using only AP flour in the recipe, but you’d miss out on the chewiness that the bread flour brings. I’d try letting your cookies sit out longer on the counter before you put them in the oven. The colder the batter is, the thicker they’ll be. You could always push them down with your fingers a bit too before putting them in the oven as well. Hope this helps!
These were the best chocolate chip cookies I’ve ever had/made. I’m not a novice baker but not a professional by any means either. I made the toffee from scratch and didn’t get it 100% right but it still turned out well enough to incorporate into these cookies. The browned butter makes a huge difference in the taste of the dough base. Sooo good! Definitely going to make again.
I’d estimate the baked cookie to be about 3-3 1/2 inches long when using the 3T scoop, but I’m unsure of the weight. I found this guide online: https://bakeorbreak.com/2018/08/cookie-scoops-guide/, which could give you an idea of weight (#20 scoop size), but I’d probably add a bit more with the addition of toffee/chocolate chips. Hope this helps!
I always recommend using unsalted butter because the hard thing about salted butter is that different brands have different amounts of salt in them, so you have no idea how much salt you’re actually using. If you have to substitute, a general rule to would be to reduce 1/4 tsp salt per 1/2 cup (115g) of butter.
Exited to try this recipe! A little confused! So once your dough has been chilled for minimum of 24hours, let rest at room temperature for about an hour, bake? And for the remaining dough, portion on baking sheet and freeze until solid, airtight container to follow? When baking the extra frozen cookies, bake from frozen or thaw until preferred texture?
Once your dough has been chilled for a minimum of 24 hours, you have to let it rest at room temperature until the dough is soft enough to scoop 🙂 Otherwise you’ll break your cookie scoop haha! Once the dough is soft enough to scoop, you can portion it out and freeze until solid, then airtight container to follow just like you said. I’ve got a great article linked here about freezing and then baking: How to Freeze Cookie Dough and Bake from Frozen
Just wondering why you dropped the amount of chocolate from the original recipe? I get why you added espresso powder but you always seem to love the very chocolatey cookie as it was.
What original recipe are you comparing this to? I have a few different chocolate chip cookies on my site, and they’re all different purely because I love all sorts of chocolate chip cookies and having a variety 🙂 I start fresh with each recipe I make-keep in mind this cookie recipe also has toffee, which adds to the sweetness 🙂 I think this recipe is a perfect balance of salty and sweet, especially when adding the salt at the end, and didn’t need any extra chocolate 🙂
Hello, this looks so amazing!
What chocolate chips do you use? Could I use a Lindt dark chocolate and just chop it up or regular baking chocolate chips?
Thank you!
I actually use either Ghirardelli or E. Guittard semisweet chocolate bars for this recipe and chop them up for the best flavor 🙂 You’re definitely welcome to use Lindt dark chocolate and chop it up 🙂 Enjoy!
Yes these cookies are a bit of extra work compared to a standard basic CCC but these are totally work the extra effort especially if you are hoping to WOW someone. Just one of these cookies, served hot with a scoop of vanilla ice cream was an amazing dessert tonight! Every recipe from handletheheat that I’ve tried has turned out so incredible, I just keep coming back for more recipes! My husband always raves about how I make the chewiest, best cookies — it’s all thanks to Tessa! This recipe is easy to follow, the instructions are clear and the outcome is delicious! If you are considering making these, go! Start now!
I was always afraid of browned butter recipes but Tess’ directions were easy to follow and now I’m an expert – these cookies and the browned butter brownies are some of my faves 🙂
This is probably my new favorite cookie, hands down!! It takes a bit longer to make but it is so worth it. It’s a really tasty salty sweet combo. I used the toffee recipe and flakey salt and its perfection! I tried your recommendation to freeze the dough and make 1 or 2 when you want them and I freeze dough in advance all the time now so thanks for the tip!
These cookies were a huge hit, but I wanted them to be a tad thicker. Since there is so much butter and it causes the cookies to spread more, what do you suggest adding to make them more chewy? If it is more bread flour, how do you balance the recipe out with the other ingredients so they don’t become too dry?
Emily @ Handle the Heat — July 21, 2021 at 11:14 am
These cookies are pretty thick, so I want to make sure you’re chilling your dough? There is quite a bit of butter, but the cookies shouldn’t spread very much after they’ve been chilled. We haven’t experimented with this recipe other than the written recipe, but you might be interested in our article How to Bake THICK Cookies. You could try any of the suggested ideas on there, I’m thinking scooping tall mounds of cookie dough might be a great place to start. Let us know how it goes!
Thanks Emily! I chilled the dough for 24 hours and made sure they were 3 Tablespoons worth, which yielded 25 cookies per the recipe…they aren’t too thin, but I was hoping they’d come out thicker. I did let the dough sit out for about an hour after I took it out of the fridge so I could scoop it more easily. Maybe that caused them to spread out more? I’ll try out this recipe again and try some of the tricks from the thick cookies article. 🙂 THANK YOU!
Emily @ Handle the Heat — July 21, 2021 at 1:03 pm
All depending on how hot it is where you live, that is a possibility; however, you do need to let the dough sit out so it scoops more easily after being in the fridge that long, you don’t want to break your cookie scoop! 🙂 Once scooped onto the pan though, you could always place the cookies back into the fridge or freezer while the oven preheats. That will help too! Let us know if you try anything else! 🙂
Is there any way to cut down on the sugar in this recipe without compromising the results? I know the brown sugar probably plays an important role in the moisture content, but I was just wondering as it sounds like a lot of sugar in the base to then add the chocolate and toffee bits too.
Emily @ Handle the Heat — July 26, 2021 at 12:10 pm
Hi Charlotte! Honestly, these cookies aren’t overly sweet, especially if you add the flaky sea salt for finishing. The combination of semisweet chocolate, toffee (homemade toffee is amazing!), and espresso is so delicious! We haven’t tried this recipe with less sugar, you are correct that the brown sugar plays into the moisture of these cookies-it also gives them a delicious butterscotch flavor. I’d suggest making the recipe as it’s written to see what you think, then experiment if you think it needs any adjustments based on your findings. Let us know what you think!
These were AMAZING! I made them for my coworkers and I got rave reviews. I was only able to “marinate” for 4 hours or so and I think that was sufficient in a pinch for the dough to chill all the way through. It was a real challenge to scoop! But the taste was absolutely on point. Definitely don’t skip the finishing salt on this one! It is essential for balancing all the sweetness. I actually think I might play around with the amount of white sugar in this next time to see if I can lessen the overall sweetness a bit, but that is really to suit my personal preference for not-as-sweet desserts.
Also, I’d love a guide on how to tell when cookies are done and ready to come out of the oven. I made mine using a 2 tbs scoop and I ended up having them in for 15 mins and then letting them sit on the cookie sheet for another ten minutes to continue cooking out of the oven, Though they firmed up to a good consistency when cool, they seemed very soft and underdone and were a challenge to move to the cooling rack.
So happy your cookies were such a hit, Charlotte, and thank you for your feedback! Marinating the dough for at least 24 hours will help to enhance the texture and flavor of these cookies as well as hopefully ‘balance out’ the sweetness for you as the flavors meld together more. The best way to know when cookies are done is actually the sensory indication provided to complete the step (for this recipe, it’s “until golden brown”). It’s interesting that while you used a smaller scoop than suggested, your cookies actually took longer to bake. Do you have an oven thermometer to ensure that your oven is baking at a consistent temperature?
Hi – I make a chocolate chip cookie pie & was wondering if this recipe would work as a pie. They are our favorite cookies and my husband is requesting them as a cookie pie!
These are delicious! I followed the recipe almost exactly (for the chocolate I chopped 1 Ghirardelli 60% and 1 Ghirardelli 70% bar). I didn’t have espresso powder but will add that next time. I also tasted with/without sea salt. I personally loved both but the sea salt has a slight edge since the rest of the cookie is so sweet. I will definitely be making these again!
So happy you loved this recipe, Elizabeth! The espresso powder adds yet another layer of flavor, it’s soo good! Thanks for taking the time to comment! 🙂
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You had me at browned butter….then you said toffee and chocolate chip cookies and my taste buds fell off my head. These look PERFECT Tess! Pinned!
Haha! Thanks!
Hi Tessa!
These cookies look amazing! I love toffee flavor as well as really soft, chewy chocolate chip cookies with crisp edges. I will definitely plan on making these soon. One question, would making these cookies smaller interfere with the overall texture of these cookies? Typically, I haven’t had an issue with this as long as I decrease the baking time, but just wanted to be sure since that texture looks like one of the best parts about these cookies! I also appreciate your detailed instructions on how to brown the butter, including the cooling time! Other recipes I’ve noticed just say to brown the butter and that’s it.
Also, I love your chocolate chip cookie guide! I’ve always wanted to do that but never had enough people to consume all those cookies! Your results are really interesting though and helpful!
It might change the texture a little but it should be just fine. Thanks!! Glad you like the guide 🙂
Holy cookie wow! Can you just box some up for me? 😉
You are only one state over! 😉
I need about a dozen of these just for me!
I need these cookies in my life…chocolate chip with toffee…wow! Thanks for sharing!
yum! these look divine.. love brown butter cookies.
These look phenomenal, Tessa!
Hi! i was wondering if i could use margarine in place of the butter?! These really do look amazing!
Unfortunately you cannot use margarine – it needs to be butter!
Thanks for this wonderful recipe!
I wanted to know if I can substitute all-purpose flour in place of bread flour.
I realize, from your Ultimate Guide to CCC, that bread flour makes cookies thick and chewy, but would the cookies still be near perfect if I use only all-purpose flour?
They definitely won’t be as thick and chewy with AP flour but you’ll still get nice cookies.
Hi, these cookies look amazing. I am plannimg to try these soon. Could I substitute the AP flour and bread flour for 100% whole wheat flour?
You could, though I would recommend using white whole wheat flour instead for a more delicate wheat taste and texture.
Hi,
We don’t get toffee bits around here, but we do get regular chocolate bars with toffee bits inside, so I was wondering if I could chop up these bars to resemble chocolate chips and use them in place of the toffee bits and chocolate chips.
You can use whatever kind of chips or chocolate you want!
Wow! These look like cookie perfection!
Thanks so much 🙂
When you use your frozen cookie dough do you let it thaw out first before baking?
I usually just take the dough out then preheat the oven. The colder the dough is the thicker the cookies will be.
I made these cookies over the weekend and the flavor was outstanding! The only thing was that they baked up completely flat. I chilled them the 24 hours and even popped a batch into the freezer on the cookie sheet right before baking, the way I do with my sugar cookies. Same results. I really want them to look like YOUR cookies pictured above. These really are the best in flavor. So I’m wondering…. Could I put the browned butter in the fridge until it got hard again? I’ve never tried to solidify browned butter. What do you think?
What kind of baking sheet did you use? Did you grease the sheet at all?
This happened to me too! Amazing taste but flatter than a pancake! 🙁
Did you follow the recommended chilling time? And were your baking sheets cool and ungreased?
Yup, it could have been that my toffee bits weren’t quite right and melted.
Hi!! These look amazing! Can I use 10oz of semi sweet guittard cookie chips instead? Thanks!
I used a doughmakers sheet (regular large sheet with no sides and it is NOT non-stick). No grease at all and I used parchment paper for most batches and my silpat for one batch (those were too dark on the bottom).
Do you prefer these or your ultimate chocolate chip cookies? Why? I have tried the ultimate chocolate chip cookies and they were excellent. I am just wondering if I should try these cookies or stick with the ultimate chocolate chip cookies.
I like these cookies when I want to switch things up a bit – they are more flavorful than the Ultimate Chocolate Chip Cookies. Try them out – you’ll like them!!
Could I freeze this cookie dough and just take out what I need whenever I feel like a cookie?
I’m getting ready to make these right now, but as I read through the directions I’m just a little confused. The directions state that at this point you can freeze the balls, then it continues with the directions to let them sit for 15 minutes at room temperature before baking. Is this applying to the freshly made dough or the frozen or both?
The freshly made dough would already be close to room temperature – that line is meant for frozen dough balls.
Do you have to form the individual cookie balls before freezing? I have a small freezer and would prefer to freeze the whole plastic wrapped dough together as it takes up less space than a large plastic container. Then thaw and shape for later use. Will this change the texture and final bake result?
These taste really really good!
The only hard part is letting them sit in the fridge for a day.
So I made 5 and ate them all in about 20 seconds, then put the rest of the dough in the fridge.
How would sifting the dry ingredients affect the recipe? I know some recipes require that to be done. I hope to make these soon! Thanks!
Hello, I was wondering what I have to do to the recipe if I wanted to add oatmeal into the mix?
To be honest, I wouldn’t even try that. Oatmeal sucks so much moisture that I think you’d be better off just finding an oatmeal cookie recipe. This one might fit the bill: https://handletheheat.com/biscoff-browned-butter-oatmeal-chocolate-chip-cookies/
To save time, could I scoop the dough into balls and then chill, instead of chilling first and then having to wait an hour before scooping?
.
How many inches apart do you place the cookie balls on the baking sheet
How many inches apart do you place the cookie balls on the baking sheet
Where do you find bread flour? All I have seen are “mixes” which is bread flour already mixed with baking soda/powder
Delicious. I just made these (but only had all purpose flour), the chai tea sugar cookies, and your oatmeal cookie (I love raisins so used that instead of chocolate). Every single recipe turned out beautifully. Thank you for posting these recipes.
This is my first time visiting your site, and I love it! I have a question for you though, do you have any chocolate chip cookie recipes that can help me use up my bag of Rolos?
Yes! This is the perfect recipe for you: https://handletheheat.com/butterscotch-browned-butter-chocolate-chip-cookies/
Need oC the F word disappeared in the 70’s which was last century. Sticks and cups I can live with.
Celsius or Centigrade is modern please use alongside the vintage F word.
Thanks.
Hi, can you help me with substitution from dark and white sugar to raw honey only. Thank you.
Hi Lana, unfortunately that won’t work. This recipe is best made as written!
when browning butter, do u use those brown bits that are formed during cooking? I have always strained those out but that does loose a lot of butter. Please help me on this. BTW, you are causing me to loose a lot of time during the day cause all I want to do is read everything you write, often more than once, and I’m not getting the laundry, dusting, and vacuuming done! lol. jk. Then the rest of the day, I’m baking according to your tips and recipes! And I wouldn’t have it any other way.
Haha!! Too funny, Patricia. Yes, using everything from the browned butter. Those bits are where all of the wonderful flavor is 🙂
Hi there,
Obsessed with your blog! Do you sift your flour for cookies or do you find that it makes a difference?
Thanks!
Nope, I don’t find it’s worth the hassle!
I was wondering if I could put the fresh made cookie dough in balls and just freeze until i use them or do they have to set in fridge first
Made the cookie dough during the week to bring up to Lake Tahoe for a snow trip this weekend and everyone loved it! Amazing flavor and warmed us up with a glass of milk! Not to mention the whole house smelled heavenly! I used a mix of semisweet and milk chocolate chips, perfect combination!
How wonderful, Sabrina! Thanks for sharing xo
This is one perfect cookie. I’ve chilled the dough for about 4 hours and still they turned out amazing. Rich flavour, caramel aroma, wonderful texture. I’ll definitely keep a supply of them in my freezer.
Can these be made even larger or will they spread too much?
Just made my third batch of these! Everyone that has tried these cookies RAVES about how delicious they are. Thanks for the tips and tricks your provide throughout the recipe. It was clearly written and easy to follow.
Can the recipe be halved?
Hi! I started a chocolate cake, but my butter was too cold (cold kitchen). It wouldn’t fluff even after I added eggs & brown sugar. So I adapted recipe and made these cookies. I browned the second stick of butter, added a scant tablespoon of espresso powder. There was 1/2 cup extra brown sugar already in the mix so my final cookie sample (I couldn’t wait 24 hour!) was extra crispy. Also added a pecan half on top. Oh! So good!! I plan to bake off rest today & will shave off 2 minutes cooking time for another trial run to keep more moisture in the middle. I have some grandchildren coming to judge. Sure to be fun!
I knew the dough was “off” because it was so dry and crumbly. The ratio of flour is too high. The baking powder is also unneeded.
These cookies barely stayed together (and yes, I measured all ingredients precisely and double checked the amounts.
I had to work a good amount of moisture into the rest of the dough to salve the batch.
I’m going to try another recipe for this cookie.
Excellent, decadent, and well worth making!
Let me tell you….MAKE THEM!! This recipe is perfect. Sooooo full of intense toffee flavors. You simply can’t go wrong. They are in my opinion the best CCC EVER
I’ve made this recipe every Christmas for the last few years. I add a sprinkle of French sea salt on top to finish them off, and they’re perfect. Whenever I make these, I get rave reviews. Refrigerating the dough overnight is a must. The bread flour and browned butter make a huge difference. I’ve made versions with milk chocolate and semi-sweet chocolate chips, and have come to prefer the semi-sweet. They are just the most flavorful chocolate chip cookies I’ve ever tasted. I’ve tried similar recipes that had no overnight chill or fewer ingredients and always come back to this one.
How long can I keep the cookies at room temperature? I’m thinking of baking and sending it overseas to my family.
Can these cookies be made gluten free?
I think these might be the best chocolate chip cookies I’ve ever made! They baked up perfectly soft and chewy. Cookie perfection!
Yum I just made these. They are not going to last long.
Hi, is it necessary to include bread flour or are there substitutes?
So good, especially hot, but still soft and chewy after they cool. Sea salt on top might be a nice addition.
As she said. Insanely good!
Ive been unable to locate bread flour. Is it ok to use just all purpose flour in this recipe?
Can I fill it with kinder chocolate.
Are you supposed to use BOTH all purpose flour AND bread flour per the recipe ? I wasn’t sure if that was to show that there is an option or that you are supposed to use both types – Thanks.
You are supposed to use both types – you need a total of 2.5 cups of flour (as per Tessa’s note, if you don’t have bread flour, you can use 2.5 cups of all-purpose flour). The New York Times chocolate chip cookie uses the same combination of flours (possibly other cookie recipes do as well).
A total of 2.5 cups of flour. For you Canadians out there, use just all-purpose. The all-purpose flour here has a higher protein percentage, the same as bread flour, which is what gives it the chewy texture.
Happy baking!
These look amazing. And thanks for the toffee bits recipe as they are not available where I live.
One question – do you know the weight of the cookie dough (I prefer to weigh out my dough to ensure that they are evenly sized)?
Hello !
When you talk about bread flour, is it the one with more gluten ?
Not leaving in the US so just want to be sure I’m looking for the right ingredient…
Thank you !
Hi Armelle! Bread flour has a higher protein content than all-purpose flour. You can also use just 2 cups of all-purpose flour for this recipe. Hope that helps!
How do you use the finishing salt? Is it sprinkled after baking or before? If after, how do you get it to stay on?
I sprinkled salt on top of the cookies immediately after taking them out of the oven!
These cookies are fantastic! I made them half the size because I’m giving them out for Christmas. At 1.5 tbsp in size, 12 minutes in the oven was perfect. I will definitely make these again, whether full or half sized. 🙂 Thanks for another great recipe!
So, so happy you enjoyed these cookies!
Just wondering when to put on the finishing salt – before or after baking?
Thanks!
Hi Jenny, sprinkle salt on the cookies immediately after taking them out of the oven! Enjoy your cookies!
I made the toffee and it’s a little more stretchy than hard. Can I still use it for this recipe or do I need to make/buy more toffee?
The toffee should still work in this recipe! The toffee should be crunchy with a slight candy chew, so it’s okay if it’s slightly stretchy. Enjoy your cookies!
This cookies are a lot of work,BUT totally worth it, they are so adicting with an ice latte <3_<3
just had one problem with the cookies burning on the outside and raw on the center, any tips?
Did you bake your cookies on tinfoil or parchment paper?
Have not made these Cookies yet as I’m not sure they will be thick enough as I’m trying to get to. If the Butter is melted down and then let turn a dark brown I’m thinking that the air won’t get trapped around the sugar as the sugar is incorporated. If this is the case will these Cookies be thick with a bit of chew in the middle or more flat like a biscuit? Could anyone suggest the end results?
If you follow the directions exactly including chilling the cookie dough, these cookies should bake up nice and big and thick!
Hi! Instead of chopped semisweet chocolate could you sub 10oz of semisweet chocolate chips or do a combo of chocolate chips and the guittard semisweet wafers? Would the amount change if I used this instead?
Hands down the BEST chocolate chip cookie recipe I have ever made!!!!
I used extra dark chocolate wafers, broken into pieces, from Bulk Barn and semi-sweet chocolate chips.
I am going to make a large batch to freeze once I have scooped the dough into balls and will try your toffee recipe.
I learned that if I bake them a little too long they become a little too flat but they still taste amazing! Love browned butter.
Thanks so much, Tessa for keeping us happy and positive. 🙂
I’m honored these are the best chocolate chip cookies you’ve ever made! Hooray! Thanks so much for the kind feedback.
I mean c’mon. These are SCRUMPTIOUS. New fave recipe for sure 🙂
So glad you tried these cookies out!
I truly wished there was a rating higher than 5 star. I found everything I ever wanted in a cookie in this Browned Butter Toffee Chocolate Chips cookie. Crispy edges, chewy and gooey in the middle, not overly sweet and the marriage of flavors was mind blowing, this recipe just won my heart over my former best, your giant chocolate chips cookie recipe. Thanks for all you do. The frozen cookie dough keeps calling me.❤
You are so kind! I’m so glad you enjoyed these cookies so much! Hooray!! Smiling so big right now.
THE BEST COOKIES YOU’LL EVER TASTE! The recipe is perfect. It’s super easy to follow and no mixer required. The homemade toffee bits are super delicious and well worth the extra time. Trust me, you’ll be glad you did. I went ahead and “marinated” my cookie dough for 48 hours and they turned out nothing less than phenomenal. I chilled the extra batch in the freezer. If you love chocolate chip and toffee, look no further! I totally recommend you make these cookies because you will not be disappointed. Thank you Tessa for an outstanding recipe! <3
So, so happy you loved these cookies! Thanks so much Eliza.
I’ve been trying to find the right words to say about these cookies. Let me just say, I’ve tried a lot of cookie recipes over the years and usually felt pretty good about them. These cookies are not only delicious and gorgeous, but they also boosted my confidence in my baking skills. I don’t know if it’s Tessa and how she writes her recipes, or if it’s pulling off the browned butter. But wow. I’ve been walking on clouds ever since I made these.
Number one thing: trust Tessa’s tips! She will not steer you wrong and your cookies will be flawless.
This is so incredibly kind of you to say, Monica! I am so glad you find all of the tips helpful. SO glad you loved these cookies!
THE BEST COOKIE RECIPE YOU’LL FIND OUT THERE!
This recipe is simple as can be and takes less than an hour to make! I made Tessa’s homemade toffee as well and that added a WHOLE OTHER DIMENSION. The espresso is optional but I 10/10 recommend adding it. And the browned butter
Definitely recommend making this at least once because once you make it there’s no going back!
I’m so happy you loved these cookies so much! Hooray!!
cookies look delicious, question would the recipe be fine with regular light brown sugar?
That should be fine! Enjoy!
This recipe was amazing. I made it exactly as the directions state and I was floored at how great these turned out. I did however use parchment paper over a cookie sheet I currently own and had no issues. My biggest take away that I will forever utilize when baking now is to remove the cookies from the oven when they still look slightly under done and right as they begin to brown around the edges just a bit (literally the smallest amount of brown). And they will be perfectly soft even a day after baking. These were a hit ! This was my first recipe from Tessa & I am forever a fan. Thank you !
I’m so glad you loved these cookies! I can’t wait to see which other recipes you try 🙂
Amazing & well explained Recipe. Hats off to the amalgamation of toffee, brown butter & chocolate. I tried this recipe at home, and results were so so delicious cookies 🙂
Thank you so much for putting in much efforts 🙂
So happy you loved these cookies 🙂 Yay!
Umm… SERIOUSLY OUF OF THIS WORLD!
Worth taking the time to do EVERY STEP!
Yay! Thanks so much, Rebecca 🙂
I have this dough in my refrigerator right now (but all AP, no bread flour) and am just DYING to bake. I made this dough late yesterday afternoon, and am just not sure how long I can wait! What is the quality difference between 24 and 48 hours of chilling, in anyone’s opinion? Bonus points if you can answer having used all AP flour!
Cookies that have chilled for 24 hours will be absolutely thick, flavorful and delicious! If they have been chilling for 24 hours, I’d say go ahead and bake them up 🙂 Enjoy!
Hands down the best cookie I have ever made and tasted… And my husband agrees! Adding bread flour is a total game changer as far as consistency. It makes the perfect blend of chewy and tender! The flake sea salt gives it that extra punch to surprise and delight. I would give this cookie recipe 10 stars if I could! I “cheated” and used Heath bar bits and semisweet chocolate chips. Next time will be making my own toffee 🙂
I’m so happy to hear this, Megan! So glad you and your husband enjoyed these cookies.
I’m very picky about my chocolate chip cookies. These are the best I’ve had in ages! Maybe a tad bit more work but so worth it!
So thrilled you enjoyed these cookies! Yay!
These are so yummy.
Thanks so much, Brooke!
So delicious. We have made them twice in three days. The homemade toffee is easy to make- no candy thermometer needed! We could not find sea Salt flakes to finish them off. Still A M A Z I N G!!!
Followed the directions exactly and weighed all of my ingredients. They came out SO flat. Too much butter and not enough flour I’m guessing? The browned butter flavour is nice but they were VERY sweet with the toffee. Sad they didn’t turn out.
I finished the first step of browning the butter and adding the brown and granulated white sugars. When it cooled to room temperature, some of the butter separated. Should I try to mix it back into the sugars? or scoop it out and discard it because this means there was a bit too much butter (which may affect the quality of the cookie).
Amazing and easy recipe! They came out gooey and delicious:)
So delicious! It’s the perfect balance of salty to sweet and Tessa’s homemade toffee recipe is unbeatable in these cookies. The espresso powder blends so nicely with the flavours.
I made these cookies but they turned out cakey! What did I do wrong? I followed the recipe without a mixer but by hand. Is that why??
I can’t say enough good things about these cookies. They are truly the best cookies I have ever eaten. The homemade toffee bits are a must.
Uh oh….I made these cookies with the “assistance” of my 2-year old and 5-year old grandkids. I had all the ingredients perfectly laid out on my counter ahead of time, even the cooled perfectly browned butter. Well…I got distracted by the grandkids and forgot to put the sugars into the browned butter. Had a hard time mixing the batter and couldn’t figure out why. Even tasted the batter and it wasn’t sweet at all, so I looked over and saw that the sugar had been omitted! I added it in and had to use a mixer to blend it all together, but it just never blended well. It was mostly a mess of crumbled dough. I went ahead and baked 8 cookies just to determine if I should throw it all away and start all over. But they were DELICIOUS even though I messed up! Can’t wait to make these again without my “assistants” and get it correct – I’m sure they’ll be even more delicious!!!
It was SUPER GOOD. Luv the cookies. Now I am a fan of this luvly cookies. Yumzzzzz
I think -and this is huge for me- that this just became my favorite cookie of all time :’)
It took every drop of willpower I had to resist the temptation and refrigerate for 24 hours, but sooo worth it.
I used your from scratch recipe for the toffee candy bark or toffee bits as you call them, to die for!
Thank you so much for the recipe and for your detailed tips and video, I found them very helpful!
I wish I could attach a photo for people to see just how gorgeous it turned out!
First time browning butter and if I can do it, anyone can. These cookies are an explosion of amazing flavor and I can’t wait to make them again. I used milk chocolate Heath covered toffee because that’s what I had so I will definitely be making them with actual toffee next time (maybe homemade toffee). Love this recipe!
While VERY good, they were also very overwhelming. There’s a lot happening so it’s hard to eat even a whole cookie at once. I left out the espresso powder but did add the salt on top. The salt was an amazing addition, I’m happy I left out the espresso. Next time I’d probably chop the chocolate into smaller pieces. I’d asked what she used and never got a response, so I went with the “chunks” and they were just a bit large.
For the toffee: USE A NONSTICK PAN! I failed twice while using a metal pan burning it. The nonstick pan never made it to the bubbling stage but the temp was right. Would make the toffee again too!
These were definitely some of the best chocolate chip cookies I’d ever made. I refrigerated for 48 hours, let sit out for about 1 hour, and then scooped and baked them. I made homemade toffee bits, but it didn’t go as perfect as planned so I actually did half the dough with homemade and half with Heath and both were delicious. Great recipe!
These cookies are absolutely delicious; make no mistake about it. HOWEVER, I baked six cookies after only two hours in the refrigerator, and they turned out perfect. They were also *easier* to scoop. I then left the dough for 48 hours in the refrigerator, as instructed. I took it out for the hour that was suggested, and it was like trying to scoop from a rock. It was absolutely maddening, and I was cursing these cookies. After baking them, they do not taste any different to us with the long wait time. If I had done that from the beginning, I would never make these cookies again. But, I will make them again and chill for only two hours. Again, they are great cookies.
Cookies were good but it was way too much work/took too long. The dough by itself is my favorite. I made your toffee from scratch and that was delicious. Had some leftover so I sprinkled that on top of the cookies after they came out of the oven and that was good since then you could really taste the toffee flavor. Perhaps I chopped up the toffee too small so it didn’t have a strong taste in the cookies? They still were delicious…just seemed to take forever.
Truly awesome!!! Probably the best chocolate cookies ever! I am not a cookie dough eater but this dough was out of control good! I usually change recipes but made this one straight up except I did use regular all purpose flour. I made them smaller and liked that better than the big ones! Have you tried with gluten free flour? If so, which kind?
Most amazing chocolate cookies ever. I am throwing away every other recipe!
So happy to hear this!
The best chocolate chip cookies! Follow the recipe as is. The homemade toffee bits are so good and easy to make. I “marinated” my cookie dough for 72 hours which greatly enhanced the flavors.
The toffee and browned butter were so good that I incorporated both in a double dark chocolate cookie. Two ingredients that take everything to the next level!
I am so glad you loved these cookies!
This recipe is AMAZING! My whole family loves them. Thank you for sharing your wonderful recipes with us.
These cookies are so delicious! I bake lots of cookies but these have become one of my families’ favorites.
I made them in December and used your homemade toffee bits. Then I made them again this weekend with bought toffee bits.
I love the cookies either way but the homemade toffee made the cookies so delicious – and the toffee was so easy!
Thanks for the recipe!
So glad you enjoyed this cookie recipe!
These were amazing. A much more complex taste than regular chocolate chip cookies. I have never used melted butter in a cookie recipe before but I suppose it doesn’t matter when you are chilling the dough for days. I will be making these again.
I’m so glad you enjoyed these cookies!
The best cookie I’ve ever made, and I don’t say that lightly! Perfectly chewy, with a crisp edge – exactly how I love my cookies! The flavors are so rich and delicious. Absolutely will make again!
I’m honored you loved these cookies!
Hi,
Making these right now because they look so good! Can I ask why the dough needs to be refrigerated for 24 hours? Can you chill for a few hours and then bake? What’s the reasoning?
Thanks so much! Excited to eat them!
Val
Hey Val, check out the pink box on this page where I answer this question! And enjoy your cookies!
This. Is. The. PERFECT. Cookie! I started making cookies during the quarantine/stay-at-home orders and I love making them! When I had to go back to work I started taking cookies to work and they make people so happy! I’ve been reading through your website and this recipe spoke to me! I loved them! I can’t wait to make more of your recipes!
Cookie crack! Nice complex layers of flavors. Salty, sweet, tasted the espresso but just barely, was a lovely touch. The toffee bits were another level of flavor. So much going on when I tried to put the second batch in the cookie jar, some broke off and I had to eat it. It’s cookie crack!
So glad you enjoyed these cookies!
Hi! Been doing them and love them! I have a question, you say “1 cup (200 grams) lightly packed dark brown sugar
1 1/2 cups (190 grams) all-purpose flour” but 1 1/2 should be more grams and you mention less. Is this an error? I was using the “cup” measure but now Im checking the grams and doesn’t make sense I think…
Thank you!!
Flour and sugar weigh differently so that’s why the grams will be different amounts. But if you follow the grams in the written recipe your cookies should turn out great 🙂 Enjoy!
I made these and they are absolutely amazing!! Highly recommend them!
Just one question – Mine were extremely puffy and I was wondering if there is any way to make them flatter? This seems to be the opposite problem of what most people are having.
Thank you for this recipe!!
Hi Pranika! So glad you enjoyed these cookies. Did you use a digital scale to measure your flour?
Hi There! Yes I did! However, I did lose some butter in the browning process due to spillage and then eyeballed it while adding more. Do you think that may have been the culprit?
the best cookies ever¡¡¡¡¡¡
love it
Hooray!
I made a double batch of these cookies, and then the next day had leftover toffee and made another batch just to freeze. They are THAT good. Absolutely amazing. Drooling just thinking about them.
So glad these cookies were enjoyed!
These cookies ended up being gooey up top and crispy on the bottom? They tasted good, though
Hi Rachel, these cookies should be chewy and gooey in the center and crisp on the bottom and edges! Is that how your cookies turned out?
Was never great at baking cookies but I followed the recipe to the gram and these turned out SO GOOD!
Hooray! So glad to hear this!
I never comment on recipes, but I just had to tell you how amazing these cookies are! I have tried about a billion choc chip cookie recipes in search of The One, and these are it. The browned butter, the espresso powder, the toffee chips. Who knew!? They are literally perfect in every way
These are so incredible!! By far the best and fanciest chocolate chip cookie I’ve ever made, and completely worth the wait!
So glad you tried these cookies out!
What an amazing recipe. Everyone I shared them with loved them!
So glad to hear this!
Absolutely delicious.
A big crowd favourite at work. Will definitely be going into the make again on the regular pile.
I’m so glad these cookies were a hit!
Hi! Can I sun pecans for the toffee? The person I am baking for does not like toffee. Thanks!
That should work! Enjoy!
Absolutely loved this recipe! Toffee and chocolate make such a delicious combo.
So glad you enjoyed these cookies!
Sorry Tessa, one more question! Can you use King Arthur all purpose gluten free flour for these? I don’t know if there is a gluten free bread flour out there to use? Thanks! Looking forward to making this recipe tomorrow!!
I don’t bake with gluten free flour so I’m not entirely sure, but as long as it’s all purpose 1:1, it should be fine! Let me know how your cookies turn out!
Can you opt out in browning the butter and just have melted butter instead…? Will it effect the end outcome
The moisture will be different, so I wouldn’t recommend using melted butter instead! You can check out my Bakery Style Chocolate Chip Cookies recipe if you prefer to not brown butter.
These are excellent cookies! Also, an excellent recipe with super clear instructions – I’ve made brown butter lots of times and I’ve never been confident that I did it right until today! Plus,I love that there are ingredient weights and a spoon size to use. And I like that this recipe is for so many cookies – I baked 16 of them and scooped the rest out and froze them in the freezer for next time. It made 28 cookies for me
FYI I used just skor bits from the grocery store and they worked fine (not ready for the commitment of homemade yet) and I only had 12h to chill the dough, and they certainly came out tall and gooey like the picture.
So thrilled you loved these cookies!
I am wondering how much leavening? The ingredients on the top specify leavening but its not listed on the ingredient list with the measurements.
Always wondering how many chocolate chips to use? The measurement is in weight, I’m wondering how someone without a scale could figure it out?
Thanks
Hi Rebecca! Baking powder is the leavening for this recipe, which is listed in the ingredient list. This recipe calls for a 10oz bar of semisweet chocolate that gets chopped up (usually found in the same aisle as chocolate chips) versus chocolate chips. If you don’t have the chocolate bar, you could try subbing in about 1 cup of chocolate chips, but I haven’t tested that myself. I hope that helps!
so many great flavors in one cookie!
So glad you tried these cookies out!
This recipe is so easy. I love that no mixer is required. The cookies are delicious! Love love love. Thank you!!
Thrilled to hear this!
Is it not possible to have different categories of ratings please. Whereas it is always nice to hear that someone likes your recipe and rates it highly, this is very different from trying out the recipe and rating it on actually baking it and tasting it and evaluating the experience. It is the latter which will help me most as a baker (and maybe even Handle the Heat), rather than the former.
Hi Keith, thank you for your feedback, I will definitely keep it in mind! I truly appreciate each and every review :)! Especially when it comes to a review that was low, it allows me to communicate with that person to see what went wrong with the way they made the recipe and help them make it better a second time. I completely understand where you are coming from and will take it into consideration.
Hands down the BEST chocolate chip cookie recipe! Tessa is a cookie genius! I make these at least once a month.
I’m so glad you love these cookies, Mallory! Thanks so much for your wonderful review 🙂
Carefully followed the recipe, measuring ingredients by weight. Added the optional espresso powder, Heath chips instead of homemade, used about 3/4 cup Guittard semisweet chocolate chips plus added about 3/4 cup toasted pecans. Dough was quite soft before refrigerating, but after chilling 24 hours, it turned very stiff and definitely required an hour at room temperature to be able to scoop. Baked them just until golden brown and a bit underdone. The cookies didn’t really spread, so I pushed them down just a little to slightly flatten them, then cooled completely before eating. The texture was perfect, tender inside, crispy outside, good rich flavor, and a bit of chewiness from the toffee. I’m sure the homemade toffee would be even better. And I think they would make a great cookie even without the toffee. I’ve made many different chocolate chip cookie recipes over the years, but none have matched the perfection of this recipe. Simply the best!
I am SO SO happy you love this recipe, Jodi! It’s one of my favorites for sure! Doesn’t the toffee just give it that something extra?! I hope you try the homemade toffee next time, it’s incredibly easy to make, and it’s nice snacking on the leftovers not used in the cookies 🙂
When you call for semisweet chocolate, what percentage are you talking about? Thank you. Very excited to make these!
Thanks for this delicious looking cookie recipe. I’m wanting to know if I have to use the bread flour?
This is my go to cookie recipe, everyone loves it! Just a question, can I use this recipe to make a big cookie cake? ❤️
Ooooo I haven’t tried that, but I would imagine it’d work fine! Let me know how it goes!!
THESE!! These cookies are ALL the things! Hands down the best chocolate chip cookie recipe I have tried. Tessa’s tips from how to measure the ingredients, to the quality of ingredients, to finishing tricks for perfect cookies make this recipe top quality. Amazing!
Hi Tessa! Is it alright to omit the vanilla extract?
I always recommend making a recipe as written to guarantee best results! The vanilla adds extra flavor, but you’re welcome to experiment on your own 🙂
Looks good! Will do a test run today.
Made these with 2 flax eggs, otherwise I followed the recipe to a T and they were perfect!!!!!
I’ve made these cookies before and they are amazing. I was just wondering if I could somehow incorporate peanut butter into these cookies? Thanks 🙂
That’d be something you’d have to experiment with as I haven’t tried it! Let me know how it goes! 🙂
These were a huge hit! Next time I’m making a double batch for my coworkers.
Wonderful to hear! I bet they love working with you! 🙂
The absolute best cookies I have ever had. My family requests them every month…
Wonderful to hear!
Hi Tessa,
I made this exactly as written (weighed, etc.) , but the cookies came out a bit thick. What should I do to make it come out more flat like in the pics?
I think these pictures are actually deceiving since you can’t see the cookies from the sides because they’re quite thick cookies! If you’re looking for a flatter cookie, you can try using only AP flour in the recipe, but you’d miss out on the chewiness that the bread flour brings. I’d try letting your cookies sit out longer on the counter before you put them in the oven. The colder the batter is, the thicker they’ll be. You could always push them down with your fingers a bit too before putting them in the oven as well. Hope this helps!
I’ve tried this recipe and love it!! I make it 3x a week. Just a question, can I use this recipe to make double chocolate cookies? Thanks!
These were the best chocolate chip cookies I’ve ever had/made. I’m not a novice baker but not a professional by any means either. I made the toffee from scratch and didn’t get it 100% right but it still turned out well enough to incorporate into these cookies. The browned butter makes a huge difference in the taste of the dough base. Sooo good! Definitely going to make again.
So happy to hear you love these cookies and that you tried the homemade toffee as well!
Hi! these look delicious!
I had two questions before i make these – 1) How big are the baked cookies? 2)Would you be able to help with the weight of each dough ball? Thank you!
I’d estimate the baked cookie to be about 3-3 1/2 inches long when using the 3T scoop, but I’m unsure of the weight. I found this guide online: https://bakeorbreak.com/2018/08/cookie-scoops-guide/, which could give you an idea of weight (#20 scoop size), but I’d probably add a bit more with the addition of toffee/chocolate chips. Hope this helps!
I don’t have unsalted butter is it okay if I use salted butter??
I always recommend using unsalted butter because the hard thing about salted butter is that different brands have different amounts of salt in them, so you have no idea how much salt you’re actually using. If you have to substitute, a general rule to would be to reduce 1/4 tsp salt per 1/2 cup (115g) of butter.
Crazy good! They are loved by all!
Exited to try this recipe! A little confused! So once your dough has been chilled for minimum of 24hours, let rest at room temperature for about an hour, bake? And for the remaining dough, portion on baking sheet and freeze until solid, airtight container to follow? When baking the extra frozen cookies, bake from frozen or thaw until preferred texture?
Once your dough has been chilled for a minimum of 24 hours, you have to let it rest at room temperature until the dough is soft enough to scoop 🙂 Otherwise you’ll break your cookie scoop haha! Once the dough is soft enough to scoop, you can portion it out and freeze until solid, then airtight container to follow just like you said. I’ve got a great article linked here about freezing and then baking: How to Freeze Cookie Dough and Bake from Frozen
Just wondering why you dropped the amount of chocolate from the original recipe? I get why you added espresso powder but you always seem to love the very chocolatey cookie as it was.
What original recipe are you comparing this to? I have a few different chocolate chip cookies on my site, and they’re all different purely because I love all sorts of chocolate chip cookies and having a variety 🙂 I start fresh with each recipe I make-keep in mind this cookie recipe also has toffee, which adds to the sweetness 🙂 I think this recipe is a perfect balance of salty and sweet, especially when adding the salt at the end, and didn’t need any extra chocolate 🙂
Hello, this looks so amazing!
What chocolate chips do you use? Could I use a Lindt dark chocolate and just chop it up or regular baking chocolate chips?
Thank you!
I actually use either Ghirardelli or E. Guittard semisweet chocolate bars for this recipe and chop them up for the best flavor 🙂 You’re definitely welcome to use Lindt dark chocolate and chop it up 🙂 Enjoy!
Thank you!!!!
Yes these cookies are a bit of extra work compared to a standard basic CCC but these are totally work the extra effort especially if you are hoping to WOW someone. Just one of these cookies, served hot with a scoop of vanilla ice cream was an amazing dessert tonight! Every recipe from handletheheat that I’ve tried has turned out so incredible, I just keep coming back for more recipes! My husband always raves about how I make the chewiest, best cookies — it’s all thanks to Tessa! This recipe is easy to follow, the instructions are clear and the outcome is delicious! If you are considering making these, go! Start now!
You just made my day, Julia, with your sweet comment! I’m absolutely thrilled you love this recipe!
Hi,
Was wondering if there is any substitute fir eggs? I so want to try these cookie’s, but unfortunately we don’t have eggs.
I haven’t tested this recipe without eggs, I believe they’re an essential ingredient to these cookies, sorry!
I was always afraid of browned butter recipes but Tess’ directions were easy to follow and now I’m an expert – these cookies and the browned butter brownies are some of my faves 🙂
*Tessa (sorry!)
🙂
Amazing!! I’m thrilled to hear that, Mel, you just made my day! 🙂
This is probably my new favorite cookie, hands down!! It takes a bit longer to make but it is so worth it. It’s a really tasty salty sweet combo. I used the toffee recipe and flakey salt and its perfection! I tried your recommendation to freeze the dough and make 1 or 2 when you want them and I freeze dough in advance all the time now so thanks for the tip!
Amazing!! I’m so happy to hear this, Laura! You just made my day 🙂
These cookies were a huge hit, but I wanted them to be a tad thicker. Since there is so much butter and it causes the cookies to spread more, what do you suggest adding to make them more chewy? If it is more bread flour, how do you balance the recipe out with the other ingredients so they don’t become too dry?
Thank you!
These cookies are pretty thick, so I want to make sure you’re chilling your dough? There is quite a bit of butter, but the cookies shouldn’t spread very much after they’ve been chilled. We haven’t experimented with this recipe other than the written recipe, but you might be interested in our article How to Bake THICK Cookies. You could try any of the suggested ideas on there, I’m thinking scooping tall mounds of cookie dough might be a great place to start. Let us know how it goes!
Thanks Emily! I chilled the dough for 24 hours and made sure they were 3 Tablespoons worth, which yielded 25 cookies per the recipe…they aren’t too thin, but I was hoping they’d come out thicker. I did let the dough sit out for about an hour after I took it out of the fridge so I could scoop it more easily. Maybe that caused them to spread out more? I’ll try out this recipe again and try some of the tricks from the thick cookies article. 🙂 THANK YOU!
All depending on how hot it is where you live, that is a possibility; however, you do need to let the dough sit out so it scoops more easily after being in the fridge that long, you don’t want to break your cookie scoop! 🙂 Once scooped onto the pan though, you could always place the cookies back into the fridge or freezer while the oven preheats. That will help too! Let us know if you try anything else! 🙂
Is there any way to cut down on the sugar in this recipe without compromising the results? I know the brown sugar probably plays an important role in the moisture content, but I was just wondering as it sounds like a lot of sugar in the base to then add the chocolate and toffee bits too.
Hi Charlotte! Honestly, these cookies aren’t overly sweet, especially if you add the flaky sea salt for finishing. The combination of semisweet chocolate, toffee (homemade toffee is amazing!), and espresso is so delicious! We haven’t tried this recipe with less sugar, you are correct that the brown sugar plays into the moisture of these cookies-it also gives them a delicious butterscotch flavor. I’d suggest making the recipe as it’s written to see what you think, then experiment if you think it needs any adjustments based on your findings. Let us know what you think!
These were AMAZING! I made them for my coworkers and I got rave reviews. I was only able to “marinate” for 4 hours or so and I think that was sufficient in a pinch for the dough to chill all the way through. It was a real challenge to scoop! But the taste was absolutely on point. Definitely don’t skip the finishing salt on this one! It is essential for balancing all the sweetness. I actually think I might play around with the amount of white sugar in this next time to see if I can lessen the overall sweetness a bit, but that is really to suit my personal preference for not-as-sweet desserts.
Also, I’d love a guide on how to tell when cookies are done and ready to come out of the oven. I made mine using a 2 tbs scoop and I ended up having them in for 15 mins and then letting them sit on the cookie sheet for another ten minutes to continue cooking out of the oven, Though they firmed up to a good consistency when cool, they seemed very soft and underdone and were a challenge to move to the cooling rack.
So happy your cookies were such a hit, Charlotte, and thank you for your feedback! Marinating the dough for at least 24 hours will help to enhance the texture and flavor of these cookies as well as hopefully ‘balance out’ the sweetness for you as the flavors meld together more. The best way to know when cookies are done is actually the sensory indication provided to complete the step (for this recipe, it’s “until golden brown”). It’s interesting that while you used a smaller scoop than suggested, your cookies actually took longer to bake. Do you have an oven thermometer to ensure that your oven is baking at a consistent temperature?
Any recommendations for how to adjust the recipe at 4500 ft of elevation? Thank you! 🙂
Hi Anne! We suggest making any alterations that you normally would when baking at a higher altitude, we haven’t tested it!
Hi Tessa! Are there any ingredient measurements that I need to tweak if I double the recipe?
Nope! You can double this recipe exact. Enjoy your cookies, Alexis 🙂
Well worth the extra effort. Definitely incredibly delicious gourmet cookies.
So glad you enjoyed these, Matt! They’re of fave of mine too!
Hi – I make a chocolate chip cookie pie & was wondering if this recipe would work as a pie. They are our favorite cookies and my husband is requesting them as a cookie pie!
Hi Ann! We haven’t tried that, though it sounds absolutely delicious!! Please let us know how it goes if you give it a try 🙂
These are delicious! I followed the recipe almost exactly (for the chocolate I chopped 1 Ghirardelli 60% and 1 Ghirardelli 70% bar). I didn’t have espresso powder but will add that next time. I also tasted with/without sea salt. I personally loved both but the sea salt has a slight edge since the rest of the cookie is so sweet. I will definitely be making these again!
So happy you loved this recipe, Elizabeth! The espresso powder adds yet another layer of flavor, it’s soo good! Thanks for taking the time to comment! 🙂
Best cookies I’ve ever made
How do I stop eating the batter so I’ll know what the cookies taste like??? My goodness…..delicious!
haha love it!!