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These Browned Butter Toffee Chocolate Chip Cookies are about to be the BEST cookies you’ve ever tried.
This Browned Butter Toffee Chocolate Chip Cookies recipe has gone completely viral. It’s been featured on Good Morning America, and TikTok videos of people making this recipe have gotten millions of views.
I originally published this recipe in 2014 but just had to update it with recipe improvements and new photos. These cookies deserved it!
In fact, my recipe photographer Ashley, who shot all 50 recipes in my cookie cookbook, said this may just be my BEST COOKIE RECIPE yet. People have been known to fight over these cookies. Yes, they’re that good.
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 when the craving hits. Trust me… it WILL hit!
How to Make Browned Butter Toffee Chocolate Chip Cookies
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 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!
- I highly recommend using unsalted butter – learn why here.
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 Browned Butter Toffee Chocolate Chip 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. Make sure to weigh your flour accurately. If you add too much flour, your cookies may end up dry, dense, or crumbly and barely spread.
Granulated Sugar + Dark Brown Sugar
- To make these Browned Butter Toffee Chocolate Chip Cookies extra delicious, we’re using a combination of granulated white sugar and dark brown sugar.
- This combination brings sweetness, a fantastic texture, and a butterscotch flavor that’s so rich and delicious.
- The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
- You can use light brown sugar instead, but you may lose some of the additional flavor.
- Whatever you do, don’t lower the sugar in this recipe. Find out why here.
Eggs + an Extra Yolk
Eggs are essential to forming a beautifully pliable dough and cookies that stay soft for days – and we’re adding an extra yolk for extra richness and added chewiness. Eggs should be at room temperature when beginning your dough, but separate the one yolk from its white while cold for best results (yolks are more fragile and tend to break more easily when warmer).
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 it.
What Kind of Chocolate for Browned Butter Toffee Chocolate Chip Cookies?
I like to use semisweet Ghirardelli baking bars and chop them up coarsely for this recipe. Feel free to use chocolate chips, but note that you won’t have the same delicious marbled result you get from chopping your own chocolate.
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. It takes just 15 minutes and tastes so much better than store-bought!
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. Both the taste and texture of the cookie improve during this time. Think of it as a marinating time where everything just gets better and better!! Freezing does not work the same as chilling, so there are no shortcuts here. Learn more about this process, and why it’s so important, 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 Browned Butter Toffee Chocolate Chip Cookies. If you want to bake smaller cookies, scoop into 1 1/2 tablespoon-sized balls and bake for 10 to 12 minutes.
Portioning the Cookie Dough Before vs. After Chilling
- I recommend following the directions in the recipe for chilling the dough in one big mass, and then portioning the dough because it prevents the dough from drying out while chilling.
- However, if you’re finding it too challenging to scoop the Browned Butter Toffee Chocolate Chip Cookie dough at this point, feel free to scoop before chilling.
- There’s a bit more risk that your dough will dry out in the fridge this way, so just be sure to store the cookie dough balls in an airtight container or good quality ziptop bag, to prevent them from drying out.
- Then simply bake the pre-portioned Browned Butter Toffee Chocolate Chip Cookies straight from the fridge after the 24-72 hour chill time!
Can I Freeze This Cookie Dough?
Yes! Freeze the portioned Browned Butter Toffee Chocolate Chip Cookie dough balls after letting the dough marinate in the fridge for at least 24 hours. 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.
Tessa’s Favorite Tools for This Recipe
More Chocolate Chip Cookie Recipes:
Visit my Chocolate Chip Cookie headquarters for more recipes, tips, and insights into the science of cookie baking!
sticks (227 grams) unsalted butter
(100 grams) cup granulated sugar
(200 grams) lightly packed dark brown sugar
(190 grams) all-purpose flour
(127 grams) bread flour
fine sea salt
instant espresso powder,
large eggs plus 1 egg yolk,
at room temperature
(283 grams) semisweet chocolate,
homemade or Heath
Flaky sea salt,
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!
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, salt, espresso powder, and baking powder.
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 using a large cookie scoop 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 just 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.
This post was originally published in 2014 and updated with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.
November 2022 Baking Challenge
This recipe was one of two November 2022 chocolate chip cookie selections for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s cookies: