Description
These Browned Butter Toffee Chocolate Chip Cookies offer a rich, nutty flavor and chewy texture that will leave everyone craving more.
Ingredients
Scale
- 2 sticks Unsalted Butter (brown for added depth)
- ½ cup Granulated Sugar
- 1 cup Dark Brown Sugar (can substitute with light brown sugar)
- 1½ cups All-Purpose Flour (weigh accurately)
- 1 cup Bread Flour (could use additional all-purpose flour)
- 1 teaspoon Baking Soda (ensure it’s fresh)
- ½ teaspoon Baking Powder (check expiration date)
- 1 teaspoon Fine Sea Salt (can substitute with kosher salt)
- 1 teaspoon Instant Espresso Powder (optional)
- 2 large Eggs (plus 1 egg yolk, room temperature)
- 2 teaspoons Vanilla Extract (pure is preferred)
- 10 ounces Semisweet Chocolate (chopped)
- 1 cup Homemade Toffee Bits or Heath Brand
- 1 teaspoon Flaky Sea Salt (optional for garnish)
Instructions
- In a medium saucepan over medium heat, melt the butter, stirring occasionally until it turns foamy and develops a rich, nutty aroma, about 5-7 minutes.
- Remove the pan from heat and let the butter cool to room temperature. Mix in both sugars until well combined.
- In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and optional espresso powder.
- Add the eggs and vanilla extract to the cooled butter mixture, whisking until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chocolate and toffee bits.
- Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours.
- Preheat your oven to 350ºF. Scoop the chilled dough into 3-tablespoon portions onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are golden brown and the centers look slightly underbaked.
- Sprinkle with flaky sea salt right after baking if desired. Transfer to wire racks to cool completely.
Notes
- Prep Time: 1440 min
- Cook Time: 44 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg