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Brown Butter & Toffee Chocolate Chip Cookies
I am a huge fan of using brown butter and toffee in just about anything, so no surprise these toffee chocolate chip cookies from Bon Appetit are a favorite of mine.
These are next-level chocolate chip cookies, thanks to the use of chocolate wafers instead of chips. They spread as the cookies bake, creating thin pockets of chocolate in each layer, resulting in a chewy, chocolatey bite every time. If you’re obsessed with salty-sweet combos like me, these toffee chocolate chip cookies will be your new bestie.
Toffee Chocolate Chip Cookies – Ingredients
- 1 cup butter (2 sticks)
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 1.4 oz chocolate toffee bars (Skor or Heath) chopped into 1/4 in pieces
- 1 1/2 cups chocolate wafers (pistoles, disks, preferably 72% cacao
- Flaky sea salt, for sprinkling
If you can’t find chocolate wafers, roughly chop a chocolate bar instead. The variety of sizes of the pieces and shavings creates lovely toffee chocolate chip cookies with chocolate in every bite.
Step by Step Instructions
Melt butter in a small sauce pan or skillet. Begin whisking the butter once it starts to foam and continue to whisk until it begins to brown. Remove from heat once the butter turns to an amber hue and has a nutty, caramel aroma.
Transfer the butter to a small bowl, using a rubber spatula to scrape all of the browned bits from the pan. Allow to cool for 5-10 minutes. While butter is cooling, whisk the flour, baking soda, and salt in a bowl. Set aside.
In the bowl of an electric mixer, combine the browned butter and both sugars. Mix on medium-high speed until well combined, about 1 minute. Add the eggs and the vanilla extra and continue to mix until thoroughly combined and thickened, about 1 additional minute.
Add the dry ingredients and mix on low until just combined. Stir in the toffee pieces and chocolate wafers with a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
Recipe by Kate Davis
Photo credit: Alex Lau
If you love these toffee chocolate chip cookies, then you definitely need to try these Salted Brown Butter Butterscotch Oatmeal Cookies. Yep, it’s a mouthful.
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