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 241 votes
4.87 from 241 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 241 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. #
    Jennifer — November 17, 2022 at 7:31 pm

    Absolutely amazing. I have made them twice and will continue to make them You must refrigerate for 1 to 3 days. I di 3 days. They stay soft and chewy for days. This will now be my go to chocolate chip cookie recipe. I make a lot of cookies and these are by far the best ones I have made. It’s a 5+ from me and my family.

  2. #
    Susan Budzinski — November 17, 2022 at 12:03 pm

    Holy Moly. These are incredible. I followed the recipe and they were perfect. I do not own a stainless steel skillet so I had to use a large sauce pan. But hey, it worked. I baked them after 36 hours refrigeration. I could hardly wait but very worth the wait.

    • #
      Kiersten @ Handle the Heat — November 17, 2022 at 12:48 pm

      So glad these were worth the wait, Susan!!

  3. #
    Courtney Krug — November 17, 2022 at 8:59 am

    I’ve made this recipe multiple times and each time it is so delicious. It is hard to wait for the dough to chill for multiple days. The least amount of time I’ve waited is two hours and they are still delicious. Would recommend this recipe over and over!!

  4. #
    Jenifer Jagnow — November 16, 2022 at 8:12 pm

    Perfect – love them!

  5. #
    Hanaa — November 16, 2022 at 12:03 pm

    This is my second time making these cookies. The texture and flavour is so tasty. The toffee bits have a nice flavour, and the smell of brown butter is amazing.

  6. #
    Denise — November 15, 2022 at 9:45 pm

    Love this cookie recipe! Definitely a winner in our household.

  7. #
    Elizabeth — November 15, 2022 at 6:39 pm

    These are so good! I am going to make my own toffee using Tessa’s recipe next time. I want larger toffee pieces than the store-bought toffee. I will be making again!

  8. #
    Heather Littleton — November 14, 2022 at 9:00 pm

    Everyone tells me these are salty but I love them!!

    • #
      Kiersten @ Handle the Heat — November 15, 2022 at 10:18 am

      We love the salty-sweet combination, too, Heather!

  9. #
    Heather Littleton — November 14, 2022 at 8:59 pm

    Loved this recipe, I have a family ccc recipe but this one is more chewy!

    • #
      Kiersten @ Handle the Heat — November 15, 2022 at 10:18 am

      Yay! So glad you enjoyed these cookies, Heather!!

  10. #
    Kim Choppi — November 14, 2022 at 6:24 pm

    The instructions for making brown butter are clear and concise. The nutty aroma aided to the smells of fall. The cookies received a ten rating !

  11. #
    Mike Gilson — November 14, 2022 at 1:07 pm

    This cookie has always been extremely popular when I’ve made it. Took a couple dozen to a party with a bunch of munchies and variety of foods at the food table, and I left after a couple hours with an empty container. 🙂
    I like the flavor addition the browned butter lends to the cookie, and the mix of chopped chocolate and toffee bits adds a nice flavor and presentation element. They are eye-catching, and people always love the sprinkle of salt on the top, as well!

  12. #
    Rose — November 14, 2022 at 1:04 pm

    These are my absolute favorite cookies. I also made the homemade toffee. They are just buttery chocolaty lusciousness.

    • #
      Kiersten @ Handle the Heat — November 15, 2022 at 9:41 am

      So glad you enjoy these cookies so much, Rose!!

  13. #
    Esther Chow — November 13, 2022 at 10:57 pm

    These were so yummy! I love the combo of brown butter with toffee! I made HTH’s toffee and it was so easy! I added walnuts to my cookies and they were so good!

  14. #
    Michael — November 12, 2022 at 4:56 pm

    After I scoop the dough, before I put them in the over do you press them down a little bit or will they spread on their own?

    • #
      Kiersten @ Handle the Heat — November 14, 2022 at 11:58 am

      Hi Michael! These will spread nicely on their own – no need to press down before baking! 🙂

  15. #
    Ruth — November 12, 2022 at 1:10 pm

    These are so good!

  16. #
    Brittani — November 11, 2022 at 7:52 pm

    Hi. if I want to ommit the. chopped chocolate. Would I add 2 cups of toffee?

    • #
      Kiersten @ Handle the Heat — November 14, 2022 at 12:04 pm

      Hi Brittani! If skipping the chocolate, you would want to add extra toffee in its place, yes. That would be approximately 3 1/4 cups total. I hope that helps! Let us know what you think once you have tried this variation of this cookie!

  17. #
    Meagan Bylski — November 11, 2022 at 6:22 pm

    these cookies are amazing. the toffee is delicious

  18. #
    Lisa — November 11, 2022 at 3:28 pm

    This was the first time we made these, followed the recipe exactly, let the dough marinate for 50 hours. Yummy these will be part of the regular rotation. well worth the extra little bit of work.

  19. #
    Daniela — November 11, 2022 at 12:48 pm

    These are the absolute best cookies ever! I made the mistake of only making 1 batch, but today I’ll make a double batch. I’m going to attempt to convert this to a gluten free oatmeal cookie too.

    • #
      Kiersten @ Handle the Heat — November 14, 2022 at 12:01 pm

      So glad you enjoyed these so much, Daniela!

  20. #
    Heather — November 8, 2022 at 10:49 pm

    I found this recipe here in 2019 and it’s been a family favorite ever since! The flavor is amazing! These cookies have introduced many friends to browned butter in a cookie and most love it.

    • #
      Kiersten @ Handle the Heat — November 9, 2022 at 9:11 am

      Yay! That’s so wonderful to hear, Heather! 🙂

  21. #
    Rebecca — November 7, 2022 at 1:41 pm


  22. #
    Robin — November 7, 2022 at 1:10 pm

    These were a overwhelming success at the office! The browned butter gave such depth and richness to the cookie.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:35 am

      So wonderful to hear that, Robin!

  23. #
    Kiersten Kilczewski — November 6, 2022 at 3:24 pm

    Great flavor, homemade toffee was super easy and makes the cookies that much more special 🙂

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:42 am

      Yay! So glad to hear this, Kiersten!

  24. #
    David — November 6, 2022 at 12:23 pm

    These cookies may take a little longer to come together, but they are worth it. The flavor cannot be beat. Buttery, chocolate, and not too sweet. I added pecans and that just took them over the top.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:51 am

      So glad to hear that you enjoy these cookies, David! 🙂

  25. #
    Erin Pence — November 5, 2022 at 1:09 pm

    Really great flavor. I subbed my chocolate with milk chocolate chips, but I wished I hadn’t. This cookie needs the richness and flavor depth of a darker chocolate. Will make again.

  26. #
    Emily Kay — November 5, 2022 at 6:05 am

    Absolutely delicious

  27. #
    Sarah Bomberger — November 4, 2022 at 1:46 pm

    Let’s not even talk about how many times I made this recipe just this year. A little extra effort is so worth the payoff. Best. chocolate. chip. cookies. ever!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:23 am

      Woohoo!! Thanks for that incredible review, Sarah!!! 🙂

  28. #
    Sara M. — November 4, 2022 at 10:36 am

    I don’t always like browned butter in cookies; I find often that either the browned butter doesn’t add much to the recipe or sometimes its overpowering, but in these it absolutely makes a difference and works amazingly! I keep extra dough of these in my freezer so I can have them pretty much whenever I want. The toffee with the browned butter has a nice nutty flavor that makes these addicting! I’ve been adding in pistachios recently and they’re now one of my absolute favorite cookies, thank you so so much for the recipe!!

  29. #
    Jessica Halda — November 3, 2022 at 1:11 pm

    I have made the regular brown butter chocolate chip cookies several times, and I think these with the toffee chips might be my favorite!! They are so good and the brown butter plays so nicely with the toffee. Next time, maybe I’ll try making my own rice e chips!!!

    • #
      Kiersten @ Handle the Heat — November 4, 2022 at 8:13 am

      Yay!! So glad to hear this, Jessica 🙂

  30. #
    Amber Hughes — November 2, 2022 at 9:29 am

    These were SO GOOD!

  31. #
    Cristina Galvan — November 1, 2022 at 1:26 pm

    Followed the recipe exactly! Used Heath Baking Bits, Ghirardelli Bar Chocolate, and Maldon Salt on top. My coworkers, friends, and I loved them!

    I also froze another batch of dough per the instructions and was happy with how they baked too!

  32. #
    Jeriel Chia Shunyi — November 1, 2022 at 10:20 am

    it was a complete hit with my colleagues and friends. in fact more than 1 asked if they could buy it from me!

  33. #
    Sarah — October 31, 2022 at 6:22 pm

    These are the best tasting, and looking cookies I’ve ever made, no kidding. Amazing recipe that I will bring everywhere! My neighbors all agreed, best tasting cookie they’ve had!

  34. #
    Courtney Kimura — October 30, 2022 at 8:27 pm

    My dough after mixing in the flower is very crumbly and does not stick together at all. Any tips?!

    • #
      Kiersten @ Handle the Heat — November 1, 2022 at 9:15 am

      Hi Courtney! Hmm, it sounds like something was missed in the dough (perhaps one of the eggs or some of the butter?), or too much flour was added. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope something here helped! Happy baking!

  35. #
    Vanessa — October 14, 2022 at 7:05 pm

    Thanks for sharing! Do they keep long?

    • #
      Kiersten @ Handle the Heat — October 17, 2022 at 1:05 pm

      Hi Vanessa! These will stay fresh and delicious in a ziptop bag or an airtight container for up to 3 days. Details about freezing the dough, so you can bake these off fresh and delicious anytime, can be found in the pink tip box, above the recipe! Let us know what you think once you’ve given these cookies a try! 🙂

  36. #
    Suzanne — October 14, 2022 at 7:04 pm

    This looks so good! What a great way to take chocolate chip cookies to the next level!

  37. #
    K — September 26, 2022 at 10:17 am

    I wanted to make these after seeing it on social media. These cookies are my new favorite! Im not a baker so I was unwilling to get a cookie scoop, but I portioned out the dough into 55g balls which I think was perfect since it yielded 2 dozen.

  38. #
    Jerry — September 24, 2022 at 6:21 pm

    First time browning butter. Almost made scrambled eggs in my warm sugar and butter. Turned out great though. Elevated version of a classic chocolate chip cookie.

  39. #
    Jenn — September 24, 2022 at 6:03 pm

    I am all out of all purpose flour (of all things!!) can this be made with all bread flour?

    • #
      Kiersten @ Handle the Heat — September 27, 2022 at 8:05 am

      Hi Jenn! We haven’t tried all bread flour with this recipe, so I can’t tell you for sure! We like the combination of bread + all-purpose flour, because it gives the cookie some structure and chewiness, without causing the cookie to be too heavy. Using all bread flour could result in a tough cookie, but it’s always fun to experiment and see whether or not you prefer the results after experimentation! Let us know how it goes once you’ve tried these 🙂 Happy baking!

    • #
      Jk — December 2, 2022 at 3:54 pm

      Can we just put in the fridge for 2 hours instead of 24?

      • #
        Kiersten @ Handle the Heat — December 6, 2022 at 12:03 pm

        Hi there! Because the butter is melted, these cookies really need longer to sit in the fridge to solidify before baking. The bonus is that during this time, the flour beings to hydrate, the flavors develop and more – so I promise it’s really worth the wait! Check out Tessa’s info about this in the Tip Box, above the recipe! 🙂

  40. #
    Poerava — September 22, 2022 at 1:31 am


    What do you mean by bread flour, is flour type T45 ok ?

    • #
      Kiersten @ Handle the Heat — September 22, 2022 at 8:52 am

      Hi Poerava! I’m sorry, I’m not super familiar with that type of flour here in the US, but check the protein content. Bread flour should have a protein content of about 12-15% and that’s what is needed for this recipe, to ensure the cookies are thick and chewy. Enjoy! 🙂

  41. #
    Barb — September 21, 2022 at 6:45 pm

    These are the best! Everybody always wants more! Taste is exceptional. The cookies come out a little flatter than we’d like. We’ve tested baking powder and soda to make sure they are good. We use a scale to ensure the correct amount of ingredients. We bake the frozen cookie balls at 325. Thanks in advance for any other thoughts on how to get the cookies thicker

    • #
      Kiersten @ Handle the Heat — September 22, 2022 at 8:57 am

      Hi Barb! I’m so glad these cookies are delicious – even if they aren’t turning out as thick as you would prefer! How long are you chilling the dough for? 48-72 hours can help yield a thicker cookie! Be sure you are “marinating” the cookie dough in the fridge, before placing in the freezer – this is key to hydrating the flour fully, and the freezer can’t work the same magic as the fridge. Also, look at the types of flour you’re using. Bread flour with a high protein content is best, to get plenty of structure to your cookies, and a bleached all-purpose flour such as Gold Medal Bleached Flour will also help these cookies stay thicker. I hope this helps! Happy baking 🙂

      • #
        Barb — September 22, 2022 at 3:14 pm

        Thanks! What bread flour do you like?

        • #
          Kiersten @ Handle the Heat — September 23, 2022 at 9:21 am

          Hi Barb! Tessa’s favorite bread flour is King Arthur Unbleached Bread Flour. Happy baking! 🙂

  42. #
    Tigermiri — September 12, 2022 at 6:07 am

    This recipe really tastes like ambrosia…

    but despite my effords of completely following the recipe and chilling the dough for 48 hours, all my cookies melted into puddle… which resulted in a kind of “cookie-plate”… It was really fun trying to save them with a glass jar – like cutting out christmas cookies.

    Do you know what went wrong? I also had this problem with the bakery style cookies.

  43. #
    DD — September 11, 2022 at 12:25 pm

    Best cookies ever! If frozen, how do you recommend baking them? Thawed? Or straight from freezer to oven? And for how long?

    • #
      Kiersten @ Handle the Heat — September 15, 2022 at 11:59 am

      Hi DD! Tessa actually has a whole article devoted to this topic! Happy baking 🙂

      • #
        Nancy — October 17, 2022 at 6:33 pm

        Probably the best cookies I’ve ever made! Thank you for an awesome recipe.

  44. #
    d darko — September 11, 2022 at 10:58 am

    hmmm, so i really like this recipe but i think it needs tweaking. firstly, its too sweet and with the bites of toffee becomes border line cloyingly sweet. i love the texture of the toffee and overall texture of the cookie. ill try this again but next time i will reduce the sugar a tad, add more salt to the toffee, and use bittersweet chocolate. also, i didn’t have any spreading issues even though i basically baked the dough from room temp. in fact, i felt the cookies didn’t flatten enough, so my second tray flattened the balls a bit and did some pan banging as soon as the cookies came out of the oven. overall a very good base recipe but for me, needs some tweaks.

    • #
      Kiersten @ Handle the Heat — September 19, 2022 at 9:12 am

      Hi there! I’m glad you enjoyed this recipe, even if you didn’t absolutely love it! This recipe should spread nicely as it bakes, and it definitely shouldn’t be suuuper sweet. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. I wonder if perhaps your cookies ended up with too much flour and sugar. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope this helps! Happy baking 🙂

  45. #
    Toni — September 10, 2022 at 4:25 pm

    Loved these, but didn’t care for how cakey the cake flour made them taste. I prefer a chewier cookie. Any idea what the flour amount would be if I wanted to use all purpose instead of the cake flour?

    • #
      Kiersten @ Handle the Heat — September 15, 2022 at 12:04 pm

      Hi Toni! I’m not sure if you accidentally commented on the wrong recipe, but these cookies do not contain any cake flour. The combination of all-purpose and bread flour in this recipe should actually yield a very chewy, delicious cookie! Please let us know if we can help any further here!

      • #
        Toni — September 17, 2022 at 8:18 am

        I mistyped – I meant the bread flour made the cookies too cakey. These were anything but chewy for me. If anything, I underbaked so I’m not sure why these were so cakey. Is there a way to just use all purpose flour?

        • #
          Kiersten @ Handle the Heat — September 19, 2022 at 9:36 am

          Hi Toni! The bread flour is actually what will give your cookies more chew. All-purpose contains less protein than bread flour, and bread flour’s higher protein content is what makes these cookies chewy! It sounds like perhaps your cookies contained too much flour. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! Please reach back out if you wish to continue troubleshooting here – we are always happy to help 🙂

  46. #
    Kristian Mercer — September 7, 2022 at 5:23 pm

    These are absolutely wonderful!!!

  47. #
    Brent Jackson — September 7, 2022 at 2:38 pm

    Hi, I just wanted to know is it ok to mix this with a stand mixer instead of by hand to make this easier and faster or would that over mix the whole thing?

    • #
      Kiersten @ Handle the Heat — September 8, 2022 at 11:55 am

      Hi Brent! As this recipe does not cream the butter and sugars, no mixer is required at all! If you wish to use the stand mixer just for speed, you can; just be cautious not to overmix! Let us know what you think once you have given these a try!

  48. #
    Elle — September 5, 2022 at 5:43 am

    I’m planning to make this recipe for a big batch of people, around 40. I don’t want to multiply the recipe too much cause of the cost of ingredients, so I’m wondering how many cookies I’ll be able to make using the normal recipe with the specified 3 tablespoon sized cookies alone, and how much I’ll be able to make with the 1 1/2 tablespoon sized cookies that were mentioned below?

    • #
      Kiersten @ Handle the Heat — September 6, 2022 at 2:13 pm

      Hi Elle! You should get 25 cookies at the 3 Tablespoon size, or probably approximately double that at half that size (I can’t say for certain as we haven’t tested that – it’s just a guess!). I hope that helps 🙂

  49. #
    Michal — September 4, 2022 at 5:25 am

    Hi team,

    I absolutely LOVE all of your cookies!
    I always make my cookies smaller than intended in the recipes (for toddlers… and adults 🙂 Does that change the baking times or temperature?
    Thank you!

    • #
      Kiersten @ Handle the Heat — September 6, 2022 at 9:46 am

      Hi Michal! Yay, I’m so glad to hear that you enjoy all of Tessa’s wonderful cookie recipes! Yes, you will definitely want to adjust the baking time, but as we have not tried these in a smaller size, I cannot tell you how long to bake for, sorry! I would just recommend following Tessa’s sensory indicators (bake until golden brown). You shouldn’t need to adjust the baking temp! I hope you enjoy these – they’re a team favorite 😉

  50. #
    Britt — September 2, 2022 at 12:46 pm

    Can’t wait to make this! What is your preferred brand of chocolate chips?

    • #
      Kiersten @ Handle the Heat — September 6, 2022 at 9:30 am

      Hi Britt! Tessa loves Ghirardelli chocolate chips! Let us know what you think of these cookies, once you have had a chance to try them! 🙂

  51. #
    NBerg — August 31, 2022 at 1:37 pm

    I just finished baking these and they are Divine. I followed the instructions exactly and they turned out PERFECTLY! I used Heath bars and they were delicious. Next time I’ll make my own toffee. The 24hrs was a long wait but it was worth it. Definitely needs the sea salt at the end to get the whole cookie experience. 10/10 highly recommend

    • #
      Kiersten @ Handle the Heat — September 1, 2022 at 9:53 am

      Yay!! SO glad to hear you enjoyed these so much!!

  52. #
    Zenna — August 31, 2022 at 3:29 am

    I made it and the dough didn’t spread as nicely as you did it! Maybe I need more butter?

  53. #
    Kristin — August 30, 2022 at 8:30 am

    I made these and they flattened out and didn’t come out very chewy. What could I be doing wrong?

    • #
      Kiersten @ Handle the Heat — August 30, 2022 at 1:06 pm

      Hi Krisin! I’m sorry to hear your cookies flattened out! 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, after scooping, 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!

      One last thing to leave you with is a little tip I learned from Tessa! If your cookies spread, 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 🙂

  54. #
    J Wow — August 29, 2022 at 1:24 pm

    I weighed the ingredients (didn’t follow the physical measurements). I used all purpose flour for the whole thing since I didn’t have bread flour. I cooked it at 335 Degrees for 15 minutes. It’s perfect and chewy enough without a good crust on it. I eyeballed the toffee and put chopped Dark chocolate in it. It’s not extremely sweet. This is by far the best cookie recipe yet with all my adjustments. 🙂 Absolutely fantastic!

  55. #
    Paige McCracken — August 29, 2022 at 10:49 am

    if i don’t have bread flour will standard all purpose work?

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:47 pm

      Hi Paige! Tessa talks about this in the pink tip box above the recipe! It’s not absolutely vital, but you definitely won’t get the same chewy texture without it!

  56. #
    abby — August 28, 2022 at 2:34 pm

    is it possible to make these gluten free and just substitute and all purpose flour for the bread flour as well?

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 12:53 pm

      Hi Abby! We don’t bake with gluten-free substitutions, but others have had good experiences with that, so you might just need to do a little experimenting to get it perfect. Good luck and happy baking 🙂

  57. #
    James Talvy — August 13, 2022 at 7:59 am

    This recipe came out great! I made your homemade toffee bits as well. I didn’t have dark brown sugar so I used light brown and added a tablespoon of molasses to the mix. In my oven it was best to bake one tray at a time moving from the middle to higher rack 6min each.

    If a cookie is a bit misshapen a trick I use is to put a drinking glass over them when they come out of the oven and swirl the cup around and you can make it round again.

    Brought them to work and they all devoured them! Thanks for the great recipe. I will be definitely be making these again.

    • #
      Kiersten @ Handle the Heat — August 15, 2022 at 8:52 am

      So happy to hear these cookies were enjoyed so much, James! Glad to hear that the toffee bits worked well, too!!

      • #
        Shannon Stovsky — August 15, 2022 at 8:59 am

        can I double the recipe

        • #
          Kiersten @ Handle the Heat — August 15, 2022 at 9:44 am

          Hi Shannon! Yes, that should work fine, as long as you have a big enough bowl! 🙂

  58. #
    Peyton — August 7, 2022 at 5:32 pm

    So delicious! It’s worth it to chill the dough for 24 hours, they came out so good. 10/10 would recommend!

    • #
      Kiersten @ Handle the Heat — August 8, 2022 at 2:00 pm

      So excited to hear that you love these cookies so much, Peyton!!

  59. #
    Risa — August 5, 2022 at 6:47 pm

    Excellent cookies. Homemade toffee is beyond yummy. These are a family favourite.

    • #
      Kiersten @ Handle the Heat — August 8, 2022 at 1:09 pm

      So happy to hear these are a family favorite, Risa!! 🙂

    • #
      James Talvy — August 13, 2022 at 8:00 am

      I so agree! Homemade toffee is worth the effort!

  60. #
    Julissa Dolan — August 5, 2022 at 1:42 am

    The easiest recipe I have ever made. Incredible taste. A must try for people with a sweet tooth. I made sure that I let my dough reset in the fridge while I was waiting in between batches in the oven to keep the dough nice and cold. Best results

    • #
      Kiersten @ Handle the Heat — August 8, 2022 at 12:50 pm

      Yay! So happy these cookies were so delicious, Julissa!

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