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

Browned Butter Toffee Chocolate Chip Cookies

By Tessa Arias
December 10th, 2020
4.87 from 242 votes
4.87 from 242 votes

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

Yield: 25 large cookies

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

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

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

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

balls of browned butter toffee chocolate chip cookie dough

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

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

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

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

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

browned butter toffee chocolate chip cookies with glass of milk

How to Make Browned Butter Toffee Chocolate Chip Cookies

Ingredients you’ll need:

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

chocolate chunks and toffee for cookie recipe

How to brown butter:

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

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

Do I really need to use bread flour?

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

Why is there espresso powder in this recipe?

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

Where to find toffee bits?

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

Do I really have to chill the cookie dough?

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

Can I make smaller cookies?

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

Why use a cookie scoop?

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

Can I freeze this cookie dough?

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

cookie being dunked into milk

More Chocolate Chip Cookie Recipes:

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

4.87 from 242 votes

How to make
Browned Butter Toffee Chocolate Chip Cookies

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


  • 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


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

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

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

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

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

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

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

Recipe Video

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

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

November 2022 Baking Challenge

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

Tessa Arias
Author: Tessa Arias

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

Tessa Arias

About Tessa...

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

Find Tessa on  

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Recipe Rating

  1. #
    Kathy P — July 21, 2022 at 4:05 pm

    Absolutely delicious!!!!

    • #
      Kiersten @ Handle the Heat — July 22, 2022 at 9:46 am

      Hi Kathy! So excited you love these cookies!! They’re definitely a favorite of mine, too!! 🙂

  2. #
    Gina — July 18, 2022 at 9:39 am

    Hello. When I make cookies, I usually scoop my dough and let it chill in dough balls instead of chilling all the dough in a covered bowl. Is that ok, or does your method somehow make a difference? Thanks for your insight! Excited to make these!

    • #
      Kiersten @ Handle the Heat — July 20, 2022 at 7:41 am

      Hi Gina! We do typically prefer to chill the entire mass of dough, and then portioning after a 24-72 hour chilled rest. By allowing all of the dough to chill together, you’re allowing the flavors to marinate more deeply. Also, smaller balls of dough tend to dry out faster in the fridge. We recommend chilling in one big batch, then allow the dough to sit at room temperature until it’s malleable enough to portion out (about an hour, depending on the temperature of your kitchen), and then refrigerating or freezing the portioned dough balls until the dough has set again, before baking, just to prevent excessive spreading.
      All that being said, if you prefer to portion out and then chill, that’s also okay; we just prefer this way for the reasons mentioned above! I hope that answers your question 🙂

  3. #
    JM — July 16, 2022 at 8:00 am

    Hi! Is it okay to add an additional 1/4 tsp of baking powder to achieve a bit thicker cookies? Thanks!

    • #
      Kiersten @ Handle the Heat — July 18, 2022 at 10:06 am

      Hi JM! We haven’t tested that, but you could experiment and see if that works for you! Let me also just mention a couple tips to ensure thicker cookies:
      – Chill your dough! We recommend chilling any cookie dough for 24-72 hours, but it’s even more important with doughs where you melt (and/or brown) the butter, as the dough really needs the time to set up fully, to limit spreading in the oven.
      Follow Tessa’s tips here!
      I hope that helps! Happy baking! 🙂

  4. #
    Alexandra Rubis — July 12, 2022 at 3:15 am

    Hello!! I’ve tried the recipe already and followed every steps but it still spread so much. Will there be a difference if i don’t melt and brown the butter? Room temp instead of melted and browned. Thank you!!

    • #
      Kiersten @ Handle the Heat — July 15, 2022 at 7:54 am

      Hi Alexandra! I’m sorry to hear your cookies keep spreading so much! I have a few ideas as to why this could be happening! Were the cookies chilled well before baking? We recommend chilling for 24-72 hours prior to baking. That can definitely help them set up while baking, as well as lending so much more depth of flavor and chewiness to the baked results! If you need to bring the dough back to room temperature in order to portion out the dough into balls, I would recommend placing the dough balls back in the fridge (or even freezer) until they are solid again, just to be sure they will spread as little as possible. Also, are you weighing your ingredients? Weighing vs. measuring by volume can also have a huge impact on your baked goods, as it’s so easy to add too little or too much flour to any recipe! Tessa also talks about how to measure properly in this article here. Additionally, is your leavening agent fresh? If baking powder/soda sit around for a bit, they can lose their rising powder, which can result in flat cookies! Tessa talks about how to test for leavener freshness in this article here!

      If all of these boxes are checked and you still can’t seem to achieve thick cookies with this recipe, I would recommend instead trying Tessa’s famous Bakery Style Chocolate Chip Cookies (which use cool room temperature butter, instead of browned butter) and just adding in the toffee bits, along with chocolate chips, and topping with some sea salt, for a similar flavor. This would be your best bet, rather than modifying this recipe to use non-browned butter.

      One last thing to leave you with is a little tip I learned from Tessa! If your cookies spread a little, or are even just not as perfectly round as you would prefer, try using a round cookie or biscuit cutter that’s slightly larger than the size of your cookies, and swirl the cookie cutter in circles around the cookie edges a few times. Make sure you do this straight out of the oven (before they have a chance to set up). This makes the cookies perfectly round! Here’s a link to the reel on our Instagram, where we shared this fun cookie hack a few months ago 🙂 I hope this helps, and if not, please feel free to reach out again and we can try to troubleshoot with you further! Happy baking 🙂

  5. #
    Bridget — July 10, 2022 at 3:21 pm

    When reading the blog post it says to use 2 1/2 cups of all purpose flour if not using bread flour. Then in the recipe that’s written out it says to use 1 1/2 cups all purpose flour. Can you please clarify?

    • #
      Kiersten @ Handle the Heat — July 13, 2022 at 1:11 pm

      Yes, that’s correct Bridget! We recommend using 1 1/2 cups (190 grams) all-purpose flour and 1 cup (127 grams) bread flour, but if you prefer to just use all-purpose flour, that’s 2 1/2 cups of all-purpose flour total. I hope this answers your question. Happy baking!

  6. #
    Claire Contreras — July 10, 2022 at 8:42 am

    Hello! I am going to make these today :). For the toffee, if I buy Heath bars am I just chopping them up and including the chocolate that already surrounds them?

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 1:34 pm

      Hi Claire! Yes, you can use the chocolate-covered Heath bars and chop them up, or buy the plain Health pieces that have no chocolate around them – either way will be delicious! If you’re feeling adventurous, you can always try making your own toffee bits from scratch! The recipe can be found here! Can’t wait to hear what you think of this recipe! Happy baking!

  7. #
    Anthony — July 3, 2022 at 7:59 am

    Leavening ???? I see it in the ingredients but not in the instructions?? I am a rookie so please help ?

    • #
      Kiersten @ Handle the Heat — July 6, 2022 at 1:49 pm

      Hi Anthony! It is mentioned in the instructions – mix the flours, baking soda, espresso powder, baking powder, and salt together. After the eggs and vanilla are mixed in, you will fold in the dry ingredients. I hope this helps! If not, please feel free to reach back out to us – we are always happy to help 🙂 Happy baking!!

  8. #
    Jennifer — July 1, 2022 at 9:09 am

    This cookie has taught me patience. When I want homemade cookies, I want them now! But the first time I made them I obeyed the 24 hr waiting period and I was rewarded with the BEST cookie I have ever tasted! Now I consider the 24 hrs a blessing because I get to plan ahead and dream about them. Thank you for this incredible treat 🙂

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:53 am

      I love the way you put this, Jennifer! You’re totally right; it’s not the easiest thing, to have to wait so long for cookies – but it sure is a wonderful reward after the wait!! So happy you enjoyed them so much 🙂 Happy baking!

  9. #
    Elisa — June 30, 2022 at 7:07 pm

    Made this for an office happy hour and I think no less than 10 people asked for the recipe. So delicious!

    • #
      Kiersten @ Handle the Heat — July 1, 2022 at 11:47 am

      Wow, such a great compliment when so many people ask for the recipe, Elisa! I’m so happy these cookies were so popular 🙂

  10. #
    Michael R — June 24, 2022 at 9:04 pm

    Hello. So just to clarify. We chill the dough 24 hours or more. Then let the dough sit out for an hour. Scoop into balls. AND THEN FREEZE before baking? Thanks!

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 7:29 am

      Hi Michael! After the dough has rested/chilled in the fridge for 24-72 hours, you just need to leave it at room temp for an hour so, so it is malleable enough to scoop into balls. At that time, you can freeze the dough balls for baking at a later time, or bake right away! Some people like to re-chill or freeze for a little bit, just to prevent extra spreading, but it’s not always necessary unless your house is very warm! I hope that answers your question! Happy baking 🙂

  11. #
    Ma — June 20, 2022 at 7:57 am

    Can I halve the recipe. 24 cookies is too much for me. If yes how many eggs do I use, cause recipe calls for 1 egg yolk.

    • #
      Kiersten @ Handle the Heat — June 20, 2022 at 12:09 pm

      Hi there! Yes, you can absolutely just make half the recipe! To measure half an egg yolk, measure out 1 Tablespoon or 1/2 oz (or about 14 grams). Alternatively, if you have the room in your freezer, you can make the full recipe and freeze the other half of the cookie dough! Check out this article, where Tessa explains how to freeze your cookie dough! Happy baking 🙂

  12. #
    Traci — June 15, 2022 at 3:48 pm

    Do you flatten them before putting into the oven?

    • #
      Kiersten @ Handle the Heat — June 16, 2022 at 7:11 am

      Hi Traci! We don’t flatten these cookies before they go in the oven. We just place the balls of dough straight in the oven! I hope that helps! Happy baking!

  13. #
    Arik — June 12, 2022 at 5:29 pm

    I love this recipe and have made it 4-5 times now and its always a massive hit. Unfortunately, i can no longer use the website as its borderline unusable with the amount of ads that are causing my page to refresh. Have tried it on my desktop, MacBook, iPad, and iphone with all of the same results.

    Have copied it over to my own note pad and will continue to make, but just some constructive feedback regarding the website since i won’t be returning for other recipes. Thanks for this one, and best of luck moving forward!

    • #
      Kiersten @ Handle the Heat — June 13, 2022 at 9:13 am

      Hi Arik! I’m so happy you love this recipe, but I’m sorry to hear you’re experiencing so many ads! This is something we’re currently working to improve! There should be a small “x” to close some of the ads. If this happens again, please take a screenshot of what you’re seeing and email me at [email protected] so I can share it with our tech team. In the meantime, if you click on the print icon for any of our recipes, it will open a new window and “reformat” the recipe without ads. I hope that helps!

    • #
      Pam — June 18, 2022 at 10:43 am

      Have you tried Reader View? It usually takes away the ads. The other trick if you just want to access the recipe without all the other stuff, you go to the print option and it will put it in a new window.

  14. #
    Laura Cecil — June 9, 2022 at 4:33 pm

    Next level! Followed recipe exactly and they turn out perfect, beautiful and delicious. I weighed out 2-1/2 oz balls and they baked up large and amazing.Perfect for gift giving and thank you gift.
    Thank you so sharing your amazing recipes! I need to buy your cookbook.

  15. #
    Karleigh Presutti — June 9, 2022 at 8:43 am

    Hi! I absolutely love these cookies but I have a couple questions!
    Do I need a candy thermometer to make the toffee? Mine seemed to be a little grainy but still delicious!
    Have you made a plant based/vegan version? Is it possible?
    Thank you so much!!

    • #
      Kiersten @ Handle the Heat — June 9, 2022 at 8:55 am

      Hi Karleigh! A candy thermometer is not totally necessary, but definitely recommended, just so you know for certain that your mixture is at the right temperature points throughout. If your toffee was a little grainy, it could be due to the sugar not getting hot enough to fully melt – or it could even be that it got too hot, and separated ever so slightly before cooling. I’m glad it was still delicious, nonetheless! I hope you try it again – and be sure to read all of Tessa’s tips in the pink box above the recipe, so you can watch out for the exact stages and sensory indicators you’re looking for!

      Unfortunately, we don’t test plant-based/vegan versions of our recipes, so I can’t say for sure if that would work. My guess would honestly be that it would not work – but you can always give it a try and experiment for yourself! 🙂

  16. #
    angie — June 8, 2022 at 2:35 pm

    hi!! i dont have toffee, can it be substituted with chocolate chips?

    • #
      Kiersten @ Handle the Heat — June 9, 2022 at 7:28 am

      Hi Angie! Yes, you can replace the toffee bits with chocolate chips! Just replace with the same weight. You will lose some of the delicious butterscotchy flavor these incredible cookies have, though! You can alternatively try making your own toffee bits! It’s super simple! Tessa describes everything you need to know, plus the recipe, in this post here! Happy baking 🙂

  17. #
    Megan — June 8, 2022 at 12:00 pm

    These cookies were insanely good. I am an experienced baker and these were the best cookies I have ever made! Thanks for sharing the recipe!

    • #
      Kiersten @ Handle the Heat — June 9, 2022 at 7:24 am

      Hooray!! So excited to hear you loved these cookies, Megan!! 🙂

  18. #
    Bela — June 7, 2022 at 10:29 am

    I have to say, for all this effort and time and ingredients, these cookies are just a touch too mediocre for it to be worthwhile. They are delicious, don’t get me wrong, but they don’t beat a regular throw-together and bake cookie. Instead you have to wait 24 hours, almost dislocate your shoulder while scooping the dough out of the bowl and bake them in a seemingly endless amount of batches because the spreading is almost absurd. Won’t be making these again.

    • #
      Kiersten @ Handle the Heat — June 8, 2022 at 7:13 am

      Hi Bela! I’m sorry to hear these cookies didn’t turn out as you had hoped! They definitely shouldn’t spread a whole lot in the oven. Here at Handle the Heat, we advise you chill pretty much all cookie doughs overnight or up to 72 hours to maximize the flavor – but before you portion out the cookies, you can let them sit for an hour or so, to warm up a little before scooping. That way, no one dislocates their shoulder scooping the dough!

      Just a few things that could have gone wrong and made your cookies spread so much. Are weighing your ingredients? Weighing vs. measuring by volume can have a huge impact on your baked goods. Tessa talks about how to measure ingredients properly in this article here. Another issue could be your leavening agents may not be fresh. If your baking powder or soda are not fresh, this can impact the cookie’s ability to rise, and result in cookie puddles. Tessa talks about how to test for leavener freshness in this article here!

      Lastly, just for your own future knowledge, I want to mention what to do if cookies spread too much, or bake into strange shapes! Tessa has a great hack for solving this issue! Using a round cookie or biscuit cutter that’s slightly larger than the size of your cookies, swirl the cookie cutter in circles around the cookie edges a few times. Make sure you do this straight out of the oven (before they have a chance to set up). This makes the cookies perfectly round, and helps them set up nicely when they have spread too much! Here’s a link to the reel on our Instagram, where we shared this fun cookie hack a few months ago 🙂

      I hope some of this proves helpful to you, and if you still experience issues, feel free to reach out to our team and we can continue to troubleshoot with you! Happy baking 🙂

  19. #
    Claude — June 1, 2022 at 6:41 pm

    Wow, these cookies exceeded my expectations! Excellent!

    • #
      Kiersten @ Handle the Heat — June 2, 2022 at 6:53 am

      Yay! So thrilled to hear that you enjoyed these cookies, Claude!!

  20. #
    Jacqueline — May 30, 2022 at 4:37 pm

    I tried so hard to make these and redid things over and over again. The toffee but recipe just did not work. I did it to an exact T and it just wouldn’t solidify and it stayed soft so I left it out of the recipe.

    As for the cookies again, i followed everything to an exact T and my cookies while cooking did not get flat they stayed into small little balls..

    What could i be doing wrong?

    Taste was otherwise a nice chocolate chip cookie.

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 1:08 pm

      Hi Jacqueline! Oh no, I’m so sorry to hear things didn’t go to plan with these cookies! What type of butter did you use for the toffee? If you are not in the US or used a European butter, that could be the reason for having issues. This toffee won’t set if the butter you use has a very high fat content. We advise using 80% butterfat butter for this reason. It could also have been that you didn’t get your toffee mixture quite hot enough while cooking. Toffee won’t set to a hard crack if it doesn’t reach the right temperature.

      As for the cookies, do you weigh out your ingredients, or measure by volume? It’s so easy to over-measure ingredients if using cups, rather than a digital scale for measuring, and flour could be a big reason why your cookies didn’t spread at all. Another reason the cookies went awry could be your leavener is not fresh. Tessa talks bout this, and how to test for freshness, in this article! Please let me know if you would like to troubleshoot further, as I’m always happy to help! 🙂

  21. #
    AL — May 30, 2022 at 12:38 pm


    Im from the UK and just wondering what the actually difference is between European and American butter in terms of fat? I’m looking online but all seem to be saying different things. Could you please advise so then after I could search to see if I can find American butter around me.

    Thank you!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 12:32 pm

      Hi Al! I can’t say for sure what the butter in the UK is like, but the butter here in the US is around 80% butterfat. If you’re looking at making something like the homemade toffee bits used in these cookies, you will want to search your supermarkets for something with around 80% butterfat. If all your available butter is more like European butter and closer to 82-86% butterfat, you may not have success with the toffee (it can separate and not set correctly with that higher fat content). Making other American recipes should mostly be successful, but they may just take a little experimenting! Good luck and happy baking 🙂

  22. #
    Virginia Phillips — May 27, 2022 at 3:57 pm

    Can I double this recipe so I can cook some and freeze some?

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 9:09 am

      Absolutely, Virginia! Your bowl might get a bit too full if you just double the recipe all at once, but if your bowl is big enough, go for it!! Just be sure to follow Tessa’s tips (in the pink box above the recipe!) for “marinating” the dough! You want to be sure to let the cookies sit in the fridge for 24-72 hours before freezing them, to allow the flavours to fully develop, as well as preventing them from spreading too much. Happy baking 🙂

  23. #
    Gisele — May 20, 2022 at 9:26 am

    I just made this recipe, following all the directions and weights carefully. It smells wonderful, but the dough seems greasy. Is that to be expected because of the melted butter?

    • #
      Kiersten @ Handle the Heat — May 20, 2022 at 1:55 pm

      Hi Gisele! If your cookie dough isn’t well chilled, it will be very soft. The “greasy” feeling you mention should only be noticeable before the cookies are thoroughly chilled and baked. We recommend chilling this dough for at least 24 hours (and up to 72), before baking. This allows the cookies to fully set and firm up, and also allows the delicious flavours to fully develop! I promise, it’s worth the wait! Please let me know if you have any other questions or wish to troubleshoot any further 🙂

      • #
        Gisele — May 22, 2022 at 10:02 am

        Thanks for such a quick response! I came back to report that the dough turned into really fabulous cookies!

        • #
          Kiersten @ Handle the Heat — May 23, 2022 at 8:03 am

          Hi Gisele! Woohoo! I’m so happy they turned out well and you enjoyed them!! Thank you for coming back to let me know! Happy baking 🙂

  24. #
    Andrew — May 19, 2022 at 5:45 pm

    Omg!! So delicious! I shared them with my office workers and friends and they absolutely loved them! What a hit!

    • #
      Kiersten @ Handle the Heat — May 20, 2022 at 7:38 am

      Hi Andrew! So thrilled to hear you (and your lucky coworkers and friends!) loved this recipe! It’s honestly one of my very favourites, too 🙂 Happy baking!

  25. #
    K Gaylin — May 18, 2022 at 8:04 pm

    Made this today for a dinner with friends. It is hands down one of the best cookies ever. I’m a good baker and have made many chocolate chip cookies in my life but Tessa’s recipe delivered ultimate cookie deliciousness. I plan to bake off another batch for my book group tomorrow night. Although the recipe indicates letting the dough refrigerate overnight, I made the dough in the morning and baked them in the late afternoon. They were perfect.

    • #
      Kiersten @ Handle the Heat — May 19, 2022 at 7:20 am

      Hi there! I’m SO happy you love this recipe – it’s honestly one of my very favourites, too 🙂 Letting the dough sit in the fridge for a day (to “marinate”, as we call it!) brings out even more depth of flavour, so I definitely recommend trying that the next time you can wait a day to bake! I understand it’s not always an option, but it really does add so much! Enjoy your next batch! Happy baking 🙂

  26. #
    Irina — May 18, 2022 at 3:49 pm

    Hi! I’ve followed the steps on this recipe and my dough is too gooey/creamy!! This isn’t the first time I’ve made cookies so I have a feeling that if I put it in the oven right now, it would flatten immediately. Would leaving it in the fridge for 48 hours make it more solid? Any ideas whether I did anything wrong? I think I could fix it with more flour, but am wary of adding any more than the recipe states.

    • #
      Kiersten @ Handle the Heat — May 19, 2022 at 7:31 am

      Hi Irina! These cookies are definitely soft, since we melt and brown the butter first. Refrigerating the dough for 24-72 hours not only helps the cookies firm up before hitting the oven, but it also helps bring out the full depth of flavour! Please let me know if you need help troubleshooting, if your cookies don’t turn out perfectly!

      • #
        Irina — May 20, 2022 at 6:30 am

        I made 1 cookie to taste test and it flattened completely. It firmed up in the fridge, but became soft again after leaving it an hour as stated by the recipe. To be fair, for the homemade toffee I used European butter and it wasn’t completely hard, but I would have still expected it to keep its shape. I’m not even sure it’s salvageable with flour, I think I’m better off baking it in a tin and serving it as ‘cookie dough’

        • #
          Kiersten @ Handle the Heat — May 20, 2022 at 7:37 am

          Hi Irina! We recommend leaving them to soften again for an hour just to make the dough scoopable, for portioning it out and baking. If you have already portioned the cookies, you can absolutely bake straight from the fridge (or even from frozen, and just add a minute or two in the oven). I think the European butter could be the culprit here, and might be making your cookies melt much faster than they otherwise would, once they meet the heat. As you say, you could always press your remaining cookies into a 9×13 or 8×8 pan and just bake them into cookie bars! That will hopefully salvage your remaining dough! Either way, I would bake straight from the fridge this time and see what happens – fingers crossed you can still have some yummy treats 🙂

  27. #
    Joseph — May 18, 2022 at 1:32 pm

    Did this recipe and the cookies fell apart and the toffee (followed the homemade recipe) melted and made the cookies look holey- and irregular. Also, they were crispy and irregular edges. Only one or two look like nice rounded cookies.

    • #
      Kiersten @ Handle the Heat — May 20, 2022 at 8:24 am

      Hi Joseph! Oh no, I’m sorry your cookies didn’t turn out as they should! Were the cookies well chilled when they hit the oven? We recommend chilling the dough for 24-72 hours prior to baking. That can definitely help prevent spreading, as well as lending so much more depth of flavour to the baked results! These cookies will bake in somewhat irregular shapes because of all the yummy toffee bits and chocolate chips! Tessa has a great hack for solving this issue! Using a round cookie or biscuit cutter that’s slightly larger than the size of your cookies, and swirl the cookie cutter in circles around the cookie edges a few times. Make sure you do this straight out of the oven (before they have a chance to set up). This makes the cookies perfectly round! Here’s a link to the reel on our Instagram, where we shared this fun cookie hack a few months ago 🙂 I hope this helps, and if not, please feel free to reach out again and we can try to troubleshoot with you further! Happy baking 🙂

  28. #
    Bob — May 15, 2022 at 4:30 am

    If your recipe requires resting something for at least 24 hours, that’s not a total cook time of 35 minutes. JFC

    • #
      Emily — May 17, 2022 at 10:03 am

      Thanks so much for your feedback! We are currently in the process of updating our recipe templates, and the inactive time will be included in the total time with the new format. Can’t wait for you to try these cookies, the chilling period adds so much flavor!

  29. #
    Rebekah — May 6, 2022 at 9:09 pm

    So good! Texture and flavor are perfect.

  30. #
    Dana — May 6, 2022 at 11:30 am

    Great cookies! For anyone with poor impulse control, let me tell you- waiting is absolutely necessary! We decided to experiment and try to bake 4 cookies after the dough had sat 7 hours in the fridge. Baked the rest at 24 hours. The ones at 24 hours were miles ahead better!!! So don’t skip this part! Thank you for this yummy recipe!

  31. #
    Gail — April 30, 2022 at 1:44 pm

    These are truly the best cookies I’ve ever eaten! I always have them frozen in the freezer for a quick dessert. Super easy to make and a huge hit from my family and friends.

  32. #
    J — April 25, 2022 at 8:45 am

    Silly me… I didn’t read the recipe instructions and didn’t know I’d need to let the dough sit in the refrigerator for 24 hours, I unfortunately don’t have that much time before I hop a plane and bring these delights to my fiance. Is 8 hours in the fridge enough time (plus the hour to come to room temp)? And do I need to make any adjustments? Or is there really a magic to the 24 hour sit period? If so … how does the shortened fridge time affect the cookies? Thank you!!

    • #
      Emily — April 26, 2022 at 7:48 am

      Hi there! I hope you still baked up your cookies for your fiancé to enjoy! They’ll still taste delicious after a shorter refrigeration, but the overnight chilling results in a more enhanced texture and flavor 🙂 There is definitely a magic to letting your cookies “marinate”, Tessa actually wrote an article about it, which I’ll link HERE. I hope that helps!

  33. #
    Paul Wallen — April 18, 2022 at 2:11 pm

    I’ve made these cookies twice and it’s honestly hard to articulate how good they are. Everyone who has tried one goes out of their way to rave about them and tell me: “You should open a bakery.” Which is crazy, because I am very new to baking — but that’s how good Tessa’s recipes are, they make you look like a pro. But this cookie, it’s a true standout. When I take a bite of one, I’m honestly amazed that I made something that tastes so good!

    • #
      Emily — April 26, 2022 at 6:44 am

      So happy to hear they’re such a hit! Thank you so much for taking the time to write such a kind comment and rave review 🙂

  34. #
    Katty — April 13, 2022 at 1:13 pm

    So I am planning to make these cookies for a cookie contest at school and I have two days for it. So can I just bake the cookies after they been kept in the refrigerator for 24 hr or do I need to freeze it after ri scoop them out too. Any is there tips you would reconsider for me.

    • #
      Emily — April 14, 2022 at 7:49 am

      Hi Katty! There’s no need to freeze your cookie dough scoops unless you’d like to keep them in the freezer to bake them up at a later time. You can find out more details on how to bake directly from frozen in the link included in the pink tip box above the recipe 🙂 Letting your dough mass “marinate” in the fridge, then letting the dough sit at room temperature until it’s just soft enough to scoop, then baking will work perfectly. Let us know what you think of this recipe when you give it a try!

  35. #
    Connie Fabreta — April 9, 2022 at 3:15 am

    I’ve never managed to find a decent cookie recipe but this is amazing. I’m in Europe so I wasn’t sure how they would turn out (for example I hear fat content in butter is different here compared to America). I used shop bought hard caramels and halved the amount of chocolate and toffee and they were great, I definitely wouldn’t want them any sweeter. I left mine 48hrs in the fridge then baked half. The other half is now frozen – do I need to defrost overnight before baking?

    • #
      Emily — April 12, 2022 at 8:03 am

      So happy you loved this recipe! You can actually bake from frozen! Check out our full guide on how to do so linked in the pink box above the recipe 🙂 The best part about have frozen cookie dough in your freezer is definitely the ease of quickly throwing them in the oven for those weeknight cravings or last-minute guests! Enjoy 🙂

  36. #
    Kathy — April 5, 2022 at 7:27 pm

    Hi! These cookies look delicious! I have never used or even heard of expresso powder. What brand do you use and where do I find it?

    • #
      Emily — April 6, 2022 at 2:28 pm

      Hi Kathy! We love King Arthur’s Espresso Powder, which can be found either on their website or Amazon. Espresso powder can also be found in most grocery stores as well, though depending on the store, it will be found either in the Coffee section, International foods, or the Baking section. I hope that helps! Can’t wait to hear what you think of these cookies!

  37. #
    Danny — March 27, 2022 at 10:35 pm

    Hey gals!
    So I attempted to do this recipe, but made a goof somewhere! My cookies came up too puffed up and sponge-cakey.
    I wonder what I did wrong? Perhaps I might have whipped the butter and sugar too long (by hand). I actually don’t remember if I did or not? The side effect of a cookie that puffs up is that it loses its flavor and sweetness.

    I still have half of that cookie dough, I wonder if I could offset it somehow to not make it puff up in the oven? Thank you!

    I’m just gonna rate it 5 star because of my user error and the cookie dough on its own is heavenly!


    • #
      Emily — March 29, 2022 at 1:02 pm

      Yum! Your cookies look delicious! How long did you mix the brown butter and sugars by hand for? It should have been just until combined, but that shouldn’t have caused your cookies to puff up/alter the texture too much. Do you use a digital scale to measure your ingredients? Typically when cookies turn out too cakey, it’s due to too much flour being added. Unfortunately, once cookie dough has been mixed, there’s no way to correct the issue. But hopefully the cookies were still enjoyable! I definitely hope that you give this recipe another try. Please let me know if I can help troubleshoot further, I’m happy to help!

      • #
        Danny — March 29, 2022 at 8:41 pm

        I think 20 seconds or 30 seconds? hmm I don’t remember actually! Maybe I should’ve done it for 5-10 seconds?
        But for sure, I did measure it all with my digital scale. I have been doing that for a few months now and that’s how the bakery style chocolate chip cookies came out so well!

        Now, I have some ideas. I could let my frozen cookie dough thaw to room temp, try to flatten them slightly and allow them to spread.

        I think “Cakey” is the wrong word. These are airy-spongey. The inside is filled with tons of little craters due to it rising so high!

        Thanks again!

        • #
          Emily — March 31, 2022 at 9:17 am

          Interesting! It’s so hard to say for sure what went wrong without being there as you make your cookies, but hopefully it was just a small accidental measurement error that will be corrected in your next batch. If you bake at high altitude, you may need to reduce your leavener as well. King Arthur Baking has a great article that will help if that’s the case. Let us know how your next batch goes!

          • #
            Danny — April 3, 2022 at 1:55 pm

            Oh I get it!
            So this oven is brand new and has TWO Bake buttons. I did not see the little “fan” next to the first button.
            I think I pressed that one instead, which is the convection setting. I read the convection setting causes flour to rise without allowing it to to flatten and brown for recipes that require it.

            I still got half the batch and will try to bake a few again and get back to you 🙂 Thanks!!

          • #
            Emily — April 6, 2022 at 3:12 pm

            Glad you noticed! You may be interested in our Oven 101 article, where Tessa explains more about the differences between convection and conventional ovens, when the fan shouldn’t be used, and how to adjust for recipes that don’t specifically call for a convection setting. I hope that helps! I bet your cookies will turn out beautifully this time 🙂

          • #
            Danny — April 19, 2022 at 8:02 pm

            I have some other things I thought of before I continue!

            All of my eggs are XL, probably 20% bigger than L? Anyways, do u think that added to the puffiness?

            Also, I pulled the dough out of the fridge and baked it straight away instead of allowing it go to room temp. Did that cause a negative issue?

            I also think my tsp measuring device could be off and i could have compacted more baking powder than the recommended. I also noticed that this recipe has a lot more leavener in the first place compared to dozens of other recipes anyways. Perhaps I could try halving the baking powder in that case?

            I also forgot to pull them off and place on the table to cool (i have no cooling rack but I could put it directly on the parchment to the granite counter? I believe this didn’t allow the center to keep chewy but keep cooking.

            I am thinking all 4 combined probably caused the issue of airy puffy sponge cookies. Maybe not just one by itself. Thanks!

          • #
            Emily — April 26, 2022 at 8:34 am

            Hi Danny, it’s very possible, a large egg out of shell weighs approximately 50 grams, whereas extra large is around 65 grams. We’ve not experienced any issues with the amount of baking powder in this recipe ourselves, but you’re welcome to experiment with it! Baking your cookies directly from the fridge would reduce spreading, and leaving your cookies on the pan to cool would result in slightly more baked centers as the residual heat from the pan will continue to bake your cookies. Since you don’t have a cooling rack, you could always take your cookies out just a little sooner than usual and leave them on your pans to cool.

          • #
            Danny — April 29, 2022 at 8:24 pm

            Hi Emily!
            Thanks for watching me along my cookie experiment journey XD I didn’t mean for this to be an experiment, but that’s what its become! Anyways, so I actually did 2 things

            1. Pull out the cookie dough to room temp before cooking.
            2. Pushed down the cookie down with a spoon just a little bit flatter, but still a mound.

            Here’s what I got:

            As u can see it indeed no longer looks like a muffin top and tastes much better as the dough is compacted , a bit chewier. Take note that this is a compromise to what you just explained:

            the EGGS! Yes, indeed the XL egg makes a huge difference compared to the L egg. I tried to put in the XL egg with a box cookie mix as a test, and indeed it exhibited the same problem. It was also airy/open crumb and lost its taste and chewiness.

            So I think I will need to get a tsp and scoop out a bit of the egg before I do the mix!

            The other major thing was I did all my cookie mixes by hand! That’s probably why the inconsistency. I also just bought a powerful 9 speed hand mixer by Kitchenaid so I’ll do better next time.

            Also, while I don’t have a cooling rack, I did do the Tollhouse tip by just pulling the parchment directly onto my granite counter. That works just fine 😀

            Well, the oven came with a Air Fryer rack, but the wires are thin and sharp, so food will stick to it. I bought so much cooking supplies lately, so I’m gradually adding more each month and will get to it soon!


          • #
            Emily — May 12, 2022 at 9:54 am

            Loved reading about your experiments and glad you figured out what was going wrong!

  38. #
    Grace — March 26, 2022 at 6:27 pm

    Literally the best cookie I have ever made, hands down. The first time I made them I brought them to a party and everyone said it was the best cookie they had ever had – many people asked for the recipe. Same with the second time I made them – I had people saying, “I usually don’t like sugar or cookies, but I’ve had three of these.” Just incredible. Now my go-to recipe if I need to bring a dessert somewhere.

    • #
      Emily — March 29, 2022 at 12:12 pm

      Amazing!! So happy to hear they’re such a hit! Thanks for the comment, Grace 🙂

  39. #
    Tarah — March 17, 2022 at 4:35 pm

    I recently made the Brown Butter Brownies from HtH and loved the result so I decided to try this Browned Butter Toffee Chocolate Chip Cookie recipe as well as the toffee recipe on this website. I included the optional coffee powder and finished it with Maldon salt. The only modifications to note were using AP flour instead of an AP/bread flour mix and using a mix of chopped semisweet and dark chocolate. I baked my cookies for 12 minutes because I prefer a slightly underbaked cookie. I think this is a great cookie recipe with nice flavor and texture. I found the recipe easy to make and would make these cookies again, although I wouldn’t say this will be my go-to cookie recipe. I am still looking for my perfect cookie and I would be interested in trying more recipes from HtH because so far I am enjoying Tessa’s recipes.

  40. #
    Esther — March 13, 2022 at 6:45 pm

    Everyone loved it! I get repeated requests to make it again 🙂

  41. #
    Cheryle — March 9, 2022 at 11:02 am

    Do you bake cookies room temp or from frozen?

    • #
      Emily — March 9, 2022 at 1:11 pm

      Hi Cheryle! You can actually do either, I always have cookie dough in my freezer ready to bake at a moment’s notice! It’s great for last-minute company or for late-night cravings haha 🙂 Tessa details this a bit more in the pink tip box above this recipe. Enjoy your cookies!

  42. #
    C — March 8, 2022 at 11:51 pm

    This is now my go to cookie recipe!! I use all of this minus the chocolate and the toffee bits as a base, and then i’ll use m&ms, just chocolate, and I recently made white chocolate butterscotch cookies with this recipe as a base! it’s wonderful every time, I always bake at least a double batch to give half to my friends and share, this is my signature cookie for them. i love it!!

    • #
      Emily — March 9, 2022 at 12:40 pm

      White chocolate butterscotch cookies sound incredible!! So happy to hear how much you love this recipe, thanks for sharing! 🙂

  43. #
    Marcy — March 8, 2022 at 5:42 am

    Finally made these yesterday—absolutely delicious!!! And my colleagues LOVED them!!! I rolled the dough into balls before refrigerating them and they still tasted delicious. I loved too when the toffee caramelized at the bottom. I’ll definitely make this recipe again!

    • #
      Emily — March 8, 2022 at 10:19 am

      I think that’s the best part too, yum!! Happy you loved them!

  44. #
    Monica — March 5, 2022 at 9:40 am

    making these again…after someone I shared them with last time said….”this may be the BEST cookie I have ever eaten!”
    Wondering if you have any recommendations for altering the recipe in higher elevations? I’m in North Scottsdale in the mountains, at 3200 feet making them this time and want them as perfect as they were when I was at sea level.

    • #
      Emily — March 8, 2022 at 11:14 am

      Hi Monica! So happy to hear how much they loved this recipe! Neither Tessa or I bake at high altitude, so I can’t say for sure! If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. You can also check out King Arthur Baking’s article here for more help. Let us know how it goes!

  45. #
    Tracey — March 5, 2022 at 9:14 am

    What bar chocolate are you using as chocolate chunks in your recipes? I think Lindt, but i would like to know which chocolate % you use since I don’t see a “semi sweet”.

    • #
      Emily — March 7, 2022 at 5:18 pm

      Hi Tracey! For a semisweet chocolate baking bar, Tessa prefers Ghirardelli or Guittard. These baking chocolate bars are definitely cheaper in store compared to online and are found in the baking aisle 🙂 Each are about 60-64% cocoa content, though U.S. government regulations don’t require a distinction between semisweet and bittersweet. It really depends on your preference, as the higher percentage you buy, the more bitter and darker your chocolate will be. I hope that helps! Let me know if you have any other questions.

  46. #
    Mikki — March 1, 2022 at 9:31 am

    Hi, looking forward to making these! Planning on making a double (maybe even triple batch)
    1) if I have 3 racks in my oven can I utilize all 3 to bake more cookies at one time or do some racks cook bake cookies better than others/will too many cookies in oven at once cause negative results?
    2) since I will be making so many cookies, some of the cookies will end up being left out at room temp for longer than an hour until I’m ready to shape and or bake them. Is that ok?

    • #
      Emily — March 1, 2022 at 12:26 pm

      Hi Mikki! Do you have a convection or conventional oven (not sure? Check out this article HERE). If you have a conventional oven, I’d recommend baking one tray at a time on the middle rack, at least for your first time baking the cookies so you can see how they should turn out. After that, feel free to experiment using the other racks in your oven, but know you’ll need to rotate your pans and switch racks during the baking time – otherwise your cookies will bake unevenly. With a convection oven, you would not need to rotate your baking trays.

      With doubling/tripling a batch, I’d actually suggest refrigerating each batch in a separate container overnight or up to 72 hours. That way, you can take one batch out of the fridge at a time, let it come to room temp until it’s just soft enough to scoop, and bake. Or if you’d prefer, once having chilled your dough overnight, you could also scoop more than one batch of dough onto baking trays and just place them back in the fridge until you’re ready for them. Keeping your dough at room temperature for too long will result in spreading, so I highly recommend keeping your dough refrigerated until ready to bake. I hope that helps!

  47. #
    abbey — February 23, 2022 at 11:58 am

    Hi!!! pregnant and currently craving these, but i only have salted butter. will this mess up the recipe completely?

    • #
      Emily — February 24, 2022 at 9:44 am

      Congratulations!! We personally don’t use salted butter in recipes as explained in this article about Salted vs. Unsalted Butter; however, the general rule of using salted butter in place of unsalted is to reduce ¼ teaspoon of the salt in the recipe per 115g of butter. So for this recipe, reduce the salt to 1/2 teaspoon 🙂 Enjoy your cookies!

  48. #
    Liz — February 19, 2022 at 11:34 am

    Awesome cookies! I noticed that your recipe doesn’t re-hydrate the browned butter (with an ice cube, water, milk, etc.). Some recipes do, and other don’t. What’s your opinion on this?

    • #
      Emily — February 23, 2022 at 9:41 am

      Hi Liz! Browning butter evaporates the water content in the butter (typically ~20% of the butter depending on the brand). For example, a 113g stick of butter will lose about 1 1/2 tablespoons of water, so depending on the recipe, you can either add that back in manually or experiment with removing that extra moisture. Sometimes this can be helpful, like removing the risk of excess gluten development or reducing cookie spread, but sometimes this can screw something up in the recipe. For all HTH recipes containing brown butter, you do not need to add additional butter. A recipe will typically note if additional butter needs to be added, but if it’s not stated, there’s no need! I hope that helps!

  49. #
    Vanessa — February 8, 2022 at 2:29 pm

    Thanks for sharing! Do they freeze well?

    • #
      Emily — February 9, 2022 at 12:06 pm

      They do! Check out the pink tip box above the recipe where Tessa explains more 🙂 Enjoy your cookies!

  50. #
    Suzanne — February 8, 2022 at 2:26 pm

    This looks so good! What a great way to make a chocolate chip cookie extra special!

  51. #
    Sarah — February 7, 2022 at 7:04 pm

    Made these and they are sooo good. Question – can you bake from frozen, or do you recommend bringing to room temp before baking?

    • #
      Emily — February 9, 2022 at 11:58 am

      Hi Sarah! Yes, you can! Check out the pink tip box above the recipe, Tessa included a link to an article on how to freeze and bake frozen cookie dough 🙂

  52. #
    ashley — January 31, 2022 at 7:27 pm

    So yummy!!! Were we supposed to put all the scoops touching before baking? I had to bake mine 18 minutes to get them done. Is that normal? Even the dough is spectacular!

    • #
      Emily — February 1, 2022 at 10:01 am

      Hi Ashley! No, our picture showing the scoops touching was purely for the photo 🙂 You’ll want to keep about 2-3 inches between each scoop. If your cookies end up touching, check out our tip on reshaping your cookies in this article HERE. I hope that helps!

  53. #
    Yvonne Marie — January 31, 2022 at 3:58 pm

    I make these cookies at least once a week! They are so good. My child takes these to school in his lunch, and I always have to pack extra because his friends look forward to these as well. People always ask me for the recipe.

    • #
      Emily — February 1, 2022 at 10:03 am

      That’s amazing! So happy to hear they’re such a hit, thanks for taking the time to comment!

  54. #
    Chris — January 18, 2022 at 6:51 am

    Do you press the cookie balls or leave them round before baking? Also, I have a walk-in cooler so what I usually do with cookies that require refrigeration is to portion them on sheet trays instead of trying to scoop cold dough, so I’m wondering if this dough is firm enough prior to refrigeration to hold shape?
    Thanks for sharing this, excited to give them a try!!

    • #
      Emily — January 18, 2022 at 11:55 am

      Hi Chris! We leave these cookie dough balls round before baking. We 100% recommend chilling this dough for 24-72 hours prior to baking; however, we do suggest that you keep the dough as a mass rather than scooping (if chilling overnight). You can find out why in this article HERE. I hope that helps! Please let us know what you think when you give these a try 🙂

      • #
        Chris — January 21, 2022 at 6:45 am

        Thanks for the tips!! I ended up portioning into balls and chilling, then I flattened before baking, but left one ball to compare…..I actually liked the flattened ones better as some of the toffee pieces oozed out and crisped around the edges!! Either way, these cookies were amazing (even prepared in the inferior way) and will be definitely be a staple!! They might even be better than the bakery style cookies and that one’s been an absolute winner!!
        Next batch I’ll make your way!! Thanks again for the tips!!

        • #
          Emily — January 21, 2022 at 10:11 am

          Thanks for sharing! I’ll have to try flattening them a bit myself next time I make them, I’m obsessed with the toffee in this recipe!

  55. #
    Callie — January 15, 2022 at 4:05 pm

    Very good. I could have additional toffee in the flavors.

  56. #
    Heidi — January 12, 2022 at 10:40 am

    I’ve been on the search for the best chocolate chip cookie for years and my husband and I both agree- I think I found a winner! These are absolutely amazing and everything I want in a chocolate chip cookie. The deep caramel taste is delicious. I didn’t use the espresso powder and they turned out great. I want to also try the other recipe without the toffee bits and compare.

    • #
      Emily — January 12, 2022 at 1:10 pm

      Hooray!! So happy to hear how much you love these cookies! Can’t wait to hear what you think of our other chocolate chip cookie recipes 🙂 Thanks so much for taking the time to comment!

  57. #
    Shannon — December 30, 2021 at 7:38 pm

    These cookies are absolutely delicious!! I didn’t use espresso powder but I’m sure they would enhance the taste. Next time (and I’m positive I will make make more times) I will try to make the homemade toffee bits. I used skor bits this time. I did make them smaller than the recipe suggested so I took them out at 9 minutes shaped them with a wine glass and they looked perfect!
    I made them this morning and there’s only a few left, guess I should have doubled the batch. Thanks for a wonderful cookie, I’m always looking for new cookies. This one is a keeper!

    • #
      Emily — January 3, 2022 at 11:41 am

      Wonderful! Thanks so much for taking the time to let us know, so happy you love this recipe!

  58. #
    Michelle C — December 28, 2021 at 11:48 am

    I can’t rate this recipe yet, as I haven’t baked them yet. The issue I’m having is that after the 24 hours in the fridge, the dough is very crumply and hard to form or scoop. Did I do something wrong? Any help is appreciated! 🙂

    • #
      Emily — December 28, 2021 at 3:55 pm

      Hi Michelle! Thanks for reaching out to see if we could help! It sounds to me like too much flour may have been added. Do you use a digital scale to measure your ingredients? Too much flour can create a dry and crumbly dough. How was the dough mass prior to refrigerating it? Did you have it covered in the fridge as it chilled? Once you hit the 24-hour mark, you do need to let the dough mass sit at room temperature until it’s soft enough to scoop (mine normally takes about an hour!), were you trying to scoop right away?

  59. #
    Lauren Laborde — December 24, 2021 at 4:51 pm

    These are so so amazing! I used this recipe for a sibling cookie baking contest and won! Leaving them set for 3 days really does make a difference. Love these!!!

    • #
      Emily — December 27, 2021 at 11:55 am

      Woohoo, congrats!! So happy to hear everyone loved them!

  60. #
    Sandra — December 20, 2021 at 7:50 pm

    I’m hoping to make these for Christmas trays. May I make them smaller using a 1.5tbs scoop, and if so, what would baking time be? Thank you.

    • #
      Emily — December 21, 2021 at 10:02 am

      Hi Sandra! Sure, that should be fine! I’d recommend checking them around the 9-10 minute mark, taking them out once they’re golden brown. Hope everyone enjoys!

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