Filed Under: Chocolate | Cookies | Dessert

Browned Butter Toffee Chocolate Chip Cookies

By Tessa Arias
  |  
December 10th, 2020
4.81 from 131 votes
4.81 from 131 votes

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

Yield: 25 large cookies

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

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

Have I got a cookie recipe for you today!!

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

balls of browned butter toffee chocolate chip cookie dough

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

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

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

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

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

browned butter toffee chocolate chip cookies with glass of milk

How to Make Browned Butter Toffee Chocolate Chip Cookies

Ingredients you’ll need:

  • 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

chocolate chunks and toffee for cookie recipe

How to brown butter:

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

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

Do I really need to use bread flour?

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

Why is there espresso powder in this recipe?

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

Where to find toffee bits?

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

Do I really have to chill the cookie dough?

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

Can I make smaller cookies?

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

Can I freeze this cookie dough?

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

cookie being dunked into milk

More Chocolate Chip Cookie Recipes:

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

4.81 from 131 votes

How to make
Browned Butter Toffee Chocolate Chip Cookies

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

Ingredients

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

Directions

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

  2. Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
  3. In a medium bowl combine the flours, baking soda, espresso powder, baking powder, and salt.
  4. To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
  5. Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour.

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

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

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

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

Recipe Video

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

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

Tessa Arias
Author: Tessa Arias

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

Tessa Arias

About Tessa...

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

Find Tessa on  

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Recipe Rating




  1. #
    Mallory — April 6, 2021 at 6:44 pm

    Hands down the BEST chocolate chip cookie recipe! Tessa is a cookie genius! I make these at least once a month.

    • #
      Tessa — April 7, 2021 at 9:20 am

      I’m so glad you love these cookies, Mallory! Thanks so much for your wonderful review 🙂

  2. #
    Keith — April 3, 2021 at 12:33 am

    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.

    • #
      Tessa — April 5, 2021 at 1:30 pm

      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.

  3. #
    Serena — March 17, 2021 at 3:11 pm

    This recipe is so easy. I love that no mixer is required. The cookies are delicious! Love love love. Thank you!!

    • #
      Tessa — March 18, 2021 at 9:58 am

      Thrilled to hear this!

  4. #
    Michaela Costanza — March 13, 2021 at 5:58 pm

    so many great flavors in one cookie!

    • #
      Tessa — March 15, 2021 at 2:17 pm

      So glad you tried these cookies out!

  5. #
    Rebecca — March 13, 2021 at 12:12 pm

    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

    • #
      Tessa — March 15, 2021 at 2:30 pm

      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!

  6. #
    Karin — March 5, 2021 at 10:12 pm

    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.

    • #
      Tessa — March 8, 2021 at 1:39 pm

      So thrilled you loved these cookies!

  7. #
    Nav — March 5, 2021 at 6:16 pm

    Can you opt out in browning the butter and just have melted butter instead…? Will it effect the end outcome

    • #
      Tessa — March 8, 2021 at 1:38 pm

      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.

  8. #
    Nik — March 1, 2021 at 7:03 pm

    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!!

    • #
      Tessa — March 2, 2021 at 11:28 am

      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!

  9. #
    Habiba — March 1, 2021 at 10:19 am

    Absolutely loved this recipe! Toffee and chocolate make such a delicious combo.

    • #
      Tessa — March 1, 2021 at 11:32 am

      So glad you enjoyed these cookies!

  10. #
    Nik — February 28, 2021 at 6:21 pm

    Hi! Can I sun pecans for the toffee? The person I am baking for does not like toffee. Thanks!

    • #
      Tessa — March 1, 2021 at 11:35 am

      That should work! Enjoy!

  11. #
    Ash — February 25, 2021 at 8:42 pm

    Absolutely delicious.
    A big crowd favourite at work. Will definitely be going into the make again on the regular pile.

    • #
      Tessa — February 26, 2021 at 11:14 am

      I’m so glad these cookies were a hit!

  12. #
    Clay — February 23, 2021 at 11:01 pm

    What an amazing recipe. Everyone I shared them with loved them!

    • #
      Tessa — February 24, 2021 at 2:14 pm

      So glad to hear this!

  13. #
    Emma — February 21, 2021 at 3:28 pm

    These are so incredible!! By far the best and fanciest chocolate chip cookie I’ve ever made, and completely worth the wait!

    • #
      Tessa — February 22, 2021 at 2:44 pm

      So glad you tried these cookies out!

  14. #
    Victoria — February 13, 2021 at 9:29 pm

    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

  15. #
    Elaine — February 12, 2021 at 8:07 am

    Was never great at baking cookies but I followed the recipe to the gram and these turned out SO GOOD!

    • #
      Tessa — February 12, 2021 at 9:30 am

      Hooray! So glad to hear this!

  16. #
    Rachel — January 29, 2021 at 9:11 am

    These cookies ended up being gooey up top and crispy on the bottom? They tasted good, though

    • #
      Tessa — January 29, 2021 at 3:49 pm

      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?

  17. #
    Neveen Radwan — January 22, 2021 at 3:00 pm

    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.

    • #
      Tessa — January 25, 2021 at 2:40 pm

      So glad these cookies were enjoyed!

  18. #
    majo — January 20, 2021 at 9:06 pm

    the best cookies ever¡¡¡¡¡¡
    love it

    • #
      Tessa — January 21, 2021 at 9:44 am

      Hooray!

  19. #
    Pranika — January 20, 2021 at 12:41 pm

    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!!

    • #
      Tessa — January 21, 2021 at 9:42 am

      Hi Pranika! So glad you enjoyed these cookies. Did you use a digital scale to measure your flour?

      • #
        Pranika — January 21, 2021 at 10:07 am

        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?

  20. #
    Nuuk — January 19, 2021 at 11:57 am

    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!!

    • #
      Tessa — January 20, 2021 at 9:51 am

      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!

  21. #
    Benji — January 17, 2021 at 10:57 pm

    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!

    • #
      Tessa — January 18, 2021 at 9:37 am

      So glad you enjoyed these cookies!

  22. #
    Rebecca Vickers — January 17, 2021 at 10:44 am

    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!

  23. #
    Val — January 16, 2021 at 1:55 pm

    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

    • #
      Tessa — January 18, 2021 at 9:48 am

      Hey Val, check out the pink box on this page where I answer this question! And enjoy your cookies!

  24. #
    Nicole — January 16, 2021 at 10:20 am

    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!

    • #
      Tessa — January 18, 2021 at 9:47 am

      I’m honored you loved these cookies!

  25. #
    Laura — January 13, 2021 at 3:22 pm

    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.

    • #
      Tessa — January 14, 2021 at 12:50 pm

      I’m so glad you enjoyed these cookies!

  26. #
    Donna Vaughn — January 9, 2021 at 7:53 pm

    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!

    • #
      Tessa — January 11, 2021 at 1:57 pm

      So glad you enjoyed this cookie recipe!

  27. #
    Alexandria — January 9, 2021 at 2:59 pm

    This recipe is AMAZING! My whole family loves them. Thank you for sharing your wonderful recipes with us.

  28. #
    Shannon — January 7, 2021 at 12:20 pm

    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!

    • #
      Tessa — January 8, 2021 at 10:53 am

      I am so glad you loved these cookies!

  29. #
    Julie Powers Killian — January 4, 2021 at 7:00 pm

    Most amazing chocolate cookies ever. I am throwing away every other recipe!

    • #
      Tessa — January 5, 2021 at 1:02 pm

      So happy to hear this!

  30. #
    Julie Powers Killian — January 1, 2021 at 6:39 pm

    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?

  31. #
    Deb — January 1, 2021 at 3:57 pm

    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.

  32. #
    Sara Allison — January 1, 2021 at 12:15 pm

    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.

  33. #
    Katherine — December 28, 2020 at 11:09 am

    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!

  34. #
    Scarlett H — December 27, 2020 at 9:23 am

    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!

  35. #
    Jo — December 23, 2020 at 1:43 pm

    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!

  36. #
    Alanoud — December 23, 2020 at 10:15 am

    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!

  37. #
    Sue — December 21, 2020 at 9:46 pm

    It was SUPER GOOD. Luv the cookies. Now I am a fan of this luvly cookies. Yumzzzzz

  38. #
    Debbie — December 21, 2020 at 5:18 pm

    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!!!

  39. #
    Shannon — December 21, 2020 at 11:10 am

    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.

  40. #
    Ck — December 20, 2020 at 7:50 pm

    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??

  41. #
    Annalise Litchard — December 19, 2020 at 5:34 pm

    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.

  42. #
    Melissa — December 19, 2020 at 4:13 pm

    Amazing and easy recipe! They came out gooey and delicious:)

  43. #
    JD — December 19, 2020 at 1:22 pm

    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).

  44. #
    Hilary — December 19, 2020 at 10:21 am

    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.

  45. #
    Donna — December 18, 2020 at 7:57 pm

    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!!!

  46. #
    Brooke — December 17, 2020 at 11:54 am

    These are so yummy.

    • #
      Tessa — December 18, 2020 at 11:06 am

      Thanks so much, Brooke!

  47. #
    Alison V — December 16, 2020 at 7:31 pm

    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!

    • #
      Tessa — December 17, 2020 at 11:46 am

      So thrilled you enjoyed these cookies! Yay!

  48. #
    Megan F — December 16, 2020 at 6:42 pm

    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 🙂

    • #
      Tessa — December 17, 2020 at 11:45 am

      I’m so happy to hear this, Megan! So glad you and your husband enjoyed these cookies.

  49. #
    Kate — December 16, 2020 at 1:52 pm

    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!

    • #
      Tessa — December 17, 2020 at 11:41 am

      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!

  50. #
    Rebecca — December 16, 2020 at 12:25 am

    Umm… SERIOUSLY OUF OF THIS WORLD!
    Worth taking the time to do EVERY STEP!

    • #
      Tessa — December 16, 2020 at 10:00 am

      Yay! Thanks so much, Rebecca 🙂

  51. #
    Sumeet Narula — December 16, 2020 at 12:17 am

    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 🙂

    • #
      Tessa — December 16, 2020 at 9:59 am

      So happy you loved these cookies 🙂 Yay!

  52. #
    CJ — December 15, 2020 at 9:05 pm

    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 !

    • #
      Tessa — December 16, 2020 at 9:59 am

      I’m so glad you loved these cookies! I can’t wait to see which other recipes you try 🙂

  53. #
    Cynthia Cato — December 15, 2020 at 8:53 pm

    cookies look delicious, question would the recipe be fine with regular light brown sugar?

    • #
      Tessa — December 16, 2020 at 9:59 am

      That should be fine! Enjoy!

  54. #
    Aaradhita — December 15, 2020 at 8:41 pm

    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!

    • #
      Tessa — December 16, 2020 at 9:58 am

      I’m so happy you loved these cookies so much! Hooray!!

  55. #
    Monica — December 15, 2020 at 7:51 pm

    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.

    • #
      Tessa — December 16, 2020 at 9:57 am

      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!

  56. #
    Eliza Butler — December 15, 2020 at 6:04 pm

    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

    • #
      Tessa — December 16, 2020 at 9:55 am

      So, so happy you loved these cookies! Thanks so much Eliza.

  57. #
    Abiola — December 15, 2020 at 4:04 pm

    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.❤

    • #
      Tessa — December 16, 2020 at 9:54 am

      You are so kind! I’m so glad you enjoyed these cookies so much! Hooray!! Smiling so big right now.

  58. #
    Jeanie — December 15, 2020 at 2:19 pm

    I mean c’mon. These are SCRUMPTIOUS. New fave recipe for sure 🙂

    • #
      Tessa — December 16, 2020 at 9:53 am

      So glad you tried these cookies out!

  59. #
    Leslie — December 15, 2020 at 12:50 pm

    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. 🙂

    • #
      Tessa — December 16, 2020 at 9:53 am

      I’m honored these are the best chocolate chip cookies you’ve ever made! Hooray! Thanks so much for the kind feedback.

  60. #
    Christine — December 14, 2020 at 8:59 pm

    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?

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