Brown Butter Chocolate Chip and Toffee Cookies
What’s better than a chocolate chip cookie? A crispy on the outside, chewy on the inside cookie full of brown butter and toffee chunks. Yum!
Prep Time 20 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 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.
Keyword chocolate, Cookies, toffee