OHOW’s Favorite Brown Butter Chocolate Chip and Toffee Cookies
Are you looking for a new holiday cookie to try? This brown butter chocolate chip and toffee cookie recipe is the perfect dessert to make for your annual cookie exchange.
Chef Mike says, “This little devil of a cookie has all the senses going on at once; sweet from the chocolate and brown sugar, savory and nutty from the browned butter and toffee pieces. You might want to make a double batch.”
Follow the simple instructions below to create a delicious cookie that has been a long time OHOW favorite.
Brown Butter Chocolate Chip and Toffee Cookies
- 1 cup butter
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 cup brown sugar
- ¾ tsp. salt
- ½ cup sugar
- 3 each medium eggs at room temperature
- 2 tsp. vanilla extract
- 4 oz. chocolate toffee bars (i.e. Heath bar) chopped into small pieces
- 1½ cups chocolate wafers
- Cook butter in a medium size saucepan over medium heat, stirring often, until it foams and then browns; about 5 minutes. Scrape the brown butter into a large mixing bowl and let it cool slightly.
- In the meantime, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to the browned butter. Use an electric mixer on medium speed and beat for 1 minute until incorporated. Next, add eggs and vanilla and increase mixer speed to medium-high and beat until mixture lightens and begins to thicken; about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon. Let the dough sit at room temperature for about 30 minutes. Dough will look very loose at first, but will thicken as it sits.
- Have a rack placed in the center of the oven and preheat to 375 degrees. Use 1 ½ ounce scoop to portion out 10 balls of dough (do not flatten) and place on a parchment lined baking sheet; space about 3 inches apart. Bake for about 9-12 minutes until the cookie edges are golden brown and firm and the centers are soft. Let cool on a baking sheet for about 10 minutes and transfer to a wire rack to let cool completely. Repeat the process for the remaining 10 dough balls.
- Cookie dough can be prepared three days in advance and refrigerated; however, let dough stand and get to room temperature before baking.