These toffee chocolate chip cookies feature a rich brown butter dough that has incredible flavor! The center of the cookie is soft while the edges are slightly crisp, and each bite is filled with bits of toffee and milk chocolate chips. A touch of sea salt on top perfectly balances the sweetness.
For the last few weeks I've been experimenting with some new cookie recipes. My sister is getting married next month, and I'm planning on providing cookies to give away at the reception--after experimenting with several different flavors, this one not only made the cut, but I think it's my new favorite cookie.
The brown butter in the dough perfectly complements the flavor of the toffee--and the toffee bits add the perfect amount of crunch! My husband normally doesn't like toffee because it sticks to his teeth, but he told me these cookies are perfect because the pieces are so small, it's not a problem. 🙂
Ingredient Notes
- Unsalted butter: Use unsalted butter because you'll be browning it in this recipe. Salted butter foams more when browning it, so it's hard to tell when it's done. The saltiness also masks the rich and nutty flavor, so I find it's always best to stick with unsalted butter. You'll find more details on how to brown butter below.
- Light brown sugar & cane sugar: I find that a combination of both sugars is best in cookies, and in this recipe I prefer to use a higher ratio of brown sugar--its rich flavor pairs well with both the brown butter and toffee.
- All purpose flour: Flour is, of course, the structure of the cookie. Always use all purpose flour when making this recipe to maintain the texture.
- Fine sea salt: I always prefer to use sea salt, but you can substitute it for any other kind of fine salt.
- Cornstarch: This is my secret ingredient for all of my cookies! It's what gives them their soft and slightly chewy texture. (No hockey puck cookies here!)
- Baking soda: This is the leavening agent in cookies that allows them to rise and spread.
- Eggs: Eggs are the "binder" in cookies, keeping all of the other ingredients together, as well as provide some moisture.
- Vanilla extract: Always use vanilla extract instead of imitation vanilla--its flavor is always superior! I love to use Costco's vanilla extract. Its flavor is great and it's the cheapest in bulk that I've found.
- Toffee bits: In this recipe, I use Heath Bits O' Brickle English Toffee Baking Bits. I like that they're small and don't have any chocolate on them.
- Milk chocolate chips: You're welcome to use semi-sweet chocolate chips, milk chocolate with toffee is my own preference. Ghirardelli milk chocolate chips are always my go-to when baking!
- Coarse sea salt: A little bit of salt on top of these cookies goes a long way to balance out the sweetness.
How to Make Toffee Chocolate Chip Cookies
Brown the Butter
In a small sauce pan, melt the butter on medium heat and stir it frequently. Continue stirring as the butter starts to bubble.
There is a fine line between browning and burning butter, so keep a close eye on it--and don't stop stirring. Make sure to keep the heat on medium to keep it from burning. Dark flecks will start to form on the bottom of the pan, and the butter will quickly turn to an amber color--you'll know it's done when you smell a nutty aroma. (Trust me, you'll know!)
Immediately remove from heat and move to a heat-resistant bowl. Scrape all of the brown flecks into the bowl as well! That's where all flavor is. Place the brown butter in the refrigerator or freezer so that it can re-solidify. (This takes about 20 minutes in my freezer).
Make the Dough
Scrape the solidified brown butter into the standing mixer, and add the brown and cane sugars as well. Starting on low, gradually increase the speed of the mixer and mix on high for 2-3 minutes until creamy. Scrape down the sides of the bowl halfway through.
In a separate bowl, whisk together the flour, sea salt, cornstarch, and baking soda and set it aside.
After creaming the butter and sugar, add the eggs and vanilla and mix on medium speed until well combined. Scrape down the sides of the bowl halfway through for an even mix. Add the mixed dry ingredients to the standing mixer and mix on the lowest setting until barely combined. While the flour is mixing in, add the toffee bits and chocolate chips as well. Doing this as the dry ingredients are still mixing in minimizes the risk of overworking the cookie dough.
Roll the dough into 12 balls and press extra toffee and chocolate chips into the top of each. Place them in the refrigerator for an hour to chill the dough. (Or for 15 minutes in the freezer if you are in a hurry.)
Bake the Cookies
Preheat your oven to 400° Fahrenheit. I'll usually let my oven start preheating while the dough is still chilling. That way it has time to both preheat and sit for about 15 minutes so that the temperature balances throughout the entire oven. This ensures an even bake.
Line two baking sheets with parchment paper and spread six cookie dough balls on each (or four balls on three baking sheets if you're worried about spreading).
Bake one baking sheet at a time for about 8-10 minutes (mine cook in exactly 9 minutes in my oven). You'll know they're done when the tops of the cookies start browning.
Immediately out of the oven, use a large round cookie cutter to round out the edges of the cookies. This is optional, but if you like your cookies to be perfectly round, I highly recommend it! Then sprinkle some coarse sea salt on top. Leave the cookies on the pan for about 15 minutes, they will continue to bake and solidify on the hot pan before eating.
Frequently Asked Questions
While they're both made with butter and sugar, caramel is also made with cream and has a soft, chewy texture. Toffee, however, is usually just made from only sugar and butter, and cooked at a higher temperature, making it brittle and crunchy.
It's not required to brown the butter in this recipe. Keep in mind that you'll only need to use 1 cup of softened butter if you choose to leave it as-is. Browning butter releases some of the moisture in the butter, so I have to add extra in order to keep the right amount in these cookies.
While you could skip browning the butter, I don't recommend it. Brown butter adds so much flavor to the dough! While regular butter is mild and creamy, brown butter adds a nutty, caramel-like flavor that pairs so well with the other flavors in these cookies.
It may seem intimidating to brown butter for the first time, but it's easy to do and just requires some patience! I have detailed instructions both in the recipe and above on how to make it.
Similar Recipes
If you've been following my blog for a while, you'll know that I love experimenting with new cookie flavors. Here are a few favorites here at All You Can Eats:
Salted Caramel Chocolate Chip Cookies
My brown butter rice krispie treats are another great dessert if you're wanting that brown butter flavor but don't want to turn on the oven!
If you try out these toffee cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Toffee Chocolate Chip Cookies (with Brown Butter)
Print Pin RateIngredients
- 19 tablespoon unsalted butter (1 cup + 3 Tbsp)
- 1 ¼ cup light brown sugar packed
- ½ cup cane sugar
- 2 ¾ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup Heath English toffee bits* plus extra for topping
- 1 ½ cup milk chocolate chips (I prefer Ghirardelli) plus extra for topping
- coarse sea salt for topping
Instructions
Brown the Butter
- In a small sauce pan, melt the butter on medium heat. Stir frequently.19 tablespoon unsalted butter
- Continue stirring as the butter starts to bubble. There is a fine line between browning and burning butter, so keep a close eye on it--and don't stop stirring! Don't turn the heat above medium heat.Dark flecks will start to form on the bottom of the pan, and the butter will quickly turn to an amber color. You'll know it's done when you can smell a nutty aroma. Immediately remove from heat and move to a heat-resistant bowl. Scrape all of the brown flecks into the bowl as well! That's where all flavor is.
- Place the brown butter in the refrigerator or freezer so that it can re-solidify. (This takes about 20 minutes in my freezer).
Make the Dough
- Scrape the solidified butter into the standing mixer, and add the brown and cane sugars as well. Gradually increase speed and mix on high for 2-3 minutes until creamy. Scrape down the sides of the bowl halfway through.1 ¼ cup light brown sugar, ½ cup cane sugar
- In a separate bowl, whisk together the flour, sea salt, cornstarch, and baking soda. Set aside.2 ¾ cup all purpose flour, 1 teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
- After creaming the butter and sugar, add eggs and vanilla and mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.2 large eggs, 1 tablespoon vanilla extract
- Add the mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. While the flour is mixing in, add the toffee bits and chocolate chips. Doing this as the dry ingredients are still mixing in minimizes the risk of overworking the cookie dough.1 cup Heath English toffee bits*, 1 ½ cup milk chocolate chips (I prefer Ghirardelli)
- Roll the dough into 12 balls and press extra toffee and chocolate chips into the top of each. Place them in the refrigerator for an hour to chill the dough. (Or for 15 minutes in the freezer if you are in a hurry.)**
Bake the Cookies
- Preheat oven to 400° F.
- Line 2 baking sheets with parchment paper and spread 6 cookie dough balls on each (or 4 balls on 3 baking sheets if you're worried about spreading).
- Bake one baking sheet at a time for about 8-10 minutes (mine cook in exactly 9 minutes in my oven). You'll know they are done when the tops of the cookies start browning.
- Immediately out of the oven, use a large round cookie cutter to round out the edges of the cookies (optional). Sprinkle some coarse sea salt on top. Leave the cookies on the pan for about 15 minutes, they will continue to bake and solidify on the hot pan.Enjoy!coarse sea salt
Notes
Equipment
- small saucepan
- rubber spatula
- standing mixer with paddle attachment
- measuring cups
- measuring spoons
- baking sheets
- parchment paper or cooking spray
- large round cookie cutter optional
Laura Callister says
Sooooo delicious!!!! My favorite ??
All You Can Eats says
So glad you liked them! 🙂