Description
Delight in the rich, buttery flavor of Brown Butter Toffee Cookies, where browned butter’s nutty aroma perfectly complements sweet toffee bits and chocolate chunks. Crispy edges with a soft center topped with flaky sea salt make these cookies irresistibly decadent and uniquely delicious.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Add-ins and Toppings
- 1 1/4 cups toffee bits or chopped toffee bars
- 1/2 cup chocolate chunks or chips
- Flaky sea salt for topping
Instructions
- Brown the Butter: Place the butter in a saucepan over medium heat. Stir constantly as it melts, foams, and begins to brown. Once it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl. Cool for at least 15 minutes.
- Mix Sugars and Wet Ingredients: To the cooled brown butter, add the dark brown sugar and granulated sugar. Mix until smooth. Add the eggs and vanilla extract, beating until the mixture becomes glossy and thick.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this into the wet mixture until fully incorporated.
- Add Toffee and Chocolate: Gently fold in the toffee bits and chocolate chunks, making sure they are evenly distributed throughout the dough.
- Chill the Dough: Cover and chill the dough in the fridge for at least 1 hour. This helps develop flavor and prevents excessive spreading during baking.
- Preheat and Scoop: Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon-sized balls (about 30g each) and place on a parchment-lined baking sheet, leaving 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes until edges are golden and centers are just set.
- Add Flaky Salt & Cool: Immediately sprinkle flaky sea salt on top of warm cookies. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the browned butter cools sufficiently before mixing with eggs to prevent cooking them.
- Chilling the dough is essential for flavor development and to control cookie spread for a thicker texture.
- Use good quality toffee bits or chopped bars for the best flavor and texture contrast.
- Flaky sea salt enhances the sweetness by adding a hint of savory balance on top.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
