Brown Butter Toffee Chocolate Chip Cookies

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Yes, they are as good as they sound. With the warmth of brown butter, the caramel-y sweetness of the toffee, and chocolate in every bite, these cookies are impossible to resist.

Indulgent Brown Butter Toffee Chocolate Chip Cookies

If you’re the type of person that likes only a chocolate chip or two in your cookie, this is not the recipe for you. If you want a cookie loaded with flavor, you’ll definitely want to try this one out. It has a chewy cookie base made with brown butter for extra depth and warmth. It’s then packed full of toffee, that melts down into chewy pockets of caramel-y flavor, and loaded with chocolate chips to ensure maximum flavor in every bite.

This recipe can easily be doubled which is a good thing. Once you try them, you might want to make a double batch every time.

Ingredient Breakdown

Butter – we brown and cool the butter before using in this recipe. Browning toasts the milk solids in the butter and brings out a rich and nutty flavor.

Sugar – a combination of white sugar and dark brown sugar is used for sweetness and extra chewiness.

Vanilla Extract – adds extra flavor.

Salt – balances and rounds out flavor.

Baking Soda – helps the cookies rise, spread, and boosts browning.

Flour – provides the framework for the cookie.

Toffee Bits – adds chewy pockets of delicious caramel-like flavor. You can make your own using this recipe.

Semi-sweet Chocolate Chips – ensures there’s chocolate in every bite.

Tips and Tricks

Texture – These cookies are packed full of mix-ins. Because of that, don’t be alarmed when the dough isn’t as sticky or cohesive as a normal cookie dough.

Round Cookies – Since the toffee bits melt and spread in the oven, the cookies may come out in unique, less-than-round, shapes. To create a more uniform cookie, bake them as written. Once you remove them from the oven, while they’re still warm, take a round metal cookie cutter (larger than the size of the final cookie) and use it to gently pull in the sides of the cookie that extend outside of the cutter. Once all parts of the cookie fit within the cutter, place the cookie cutter around the cookie and move it around in a circular motion to help the cookie form a round shape. Allow the cookies to cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.

Fun Idea – Sandwich vanilla ice cream between two cookies for a super yummy ice cream treat.

Equipment

I love to use parchment paper on cookie sheets for ease of removal and easy clean up. Some of my other cookie equipment favorites are a thin and flexible spatula to remove the cookies from the baking sheet and a #40 (2 tbsp) cookie scoop.

If you try out this recipe, I’d love to know what you think! Please leave a comment with a rating here and share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen