Brown Butter Chocolate Chip Cookies with Toffee Crunch
Brown Butter Chocolate Chip Cookies with Toffee Crunch
Ingredients
For the Brown Butter and Toffee
- 1 1/2 cups unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons water
- 1/2 teaspoon sea salt, plus more for sprinkling
For the Cookie Dough
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 6 ounces milk chocolate bar, chopped, plus extra for topping
- 6 ounces dark chocolate bar, chopped, plus extra for topping
- as needed parchment paper
Instructions
- 1
Brown the Butter: In a large pan, melt 1 1/2 cups of unsalted butter over medium heat. Stir continuously with a wooden spoon. The butter will foam, then clear, and finally, brown bits will appear at the bottom, and it will smell nutty. This process takes about 5-7 minutes. Pour the brown butter into a clear mixing bowl and set aside.
⏱️ 7 min
- 2
Make the Toffee: In the same pan (no need to clean), add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 2 tablespoons of unsalted butter. Whisk continuously over medium heat until the mixture melts and combines. Sprinkle in 1/2 teaspoon sea salt. Add 2 tablespoons of water and continue whisking. Cook until the mixture thickens and turns into a caramel-like consistency, about 5-8 minutes. Pour the hot toffee mixture onto a sheet of parchment paper, spreading it into a thin, even disk. Sprinkle with a pinch of sea salt. Allow the toffee to cool completely and harden, about 20-30 minutes.
⏱️ 38 min
- 3
Prepare the Chocolate: Once the toffee has hardened, use the back of a spoon to break it into small, irregular pieces. On a cutting board, chop the 6 ounces of milk chocolate bar and 6 ounces of dark chocolate bar into smaller, irregular pieces. Set aside.
⏱️ 10 min - 4
Combine Wet Ingredients: To the bowl containing the cooled brown butter, add 1/2 cup granulated sugar, 1 1/4 cups packed light brown sugar, 1 1/2 teaspoons sea salt, and 2 teaspoons vanilla extract. Sift 1 teaspoon of espresso powder into the bowl. Using a hand mixer, beat the ingredients together until well combined. Crack and add the 2 large eggs to the mixture. Continue mixing with the hand mixer until the mixture is light, fluffy, and fully incorporated, about 2-3 minutes.
⏱️ 8 min
- 5
Add Dry Ingredients: Add 2 1/2 cups of all-purpose flour to the wet mixture in the bowl. Mix with the hand mixer on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Fold in Inclusions: Add the chopped milk and dark chocolate pieces to the dough. Using a wooden spoon, fold the chocolate into the dough until evenly distributed. Add the broken toffee pieces to the dough. Fold the toffee into the dough until evenly distributed.
⏱️ 5 min
- 7
Chill the Dough (Optional, but recommended): Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 12 hours and up to 72 hours. This chilling period significantly enhances the flavor and texture of the cookies.
⏱️ 720 min
- 8
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 375
- 9
Form and Bake Cookies: Scoop portions of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For extra visual appeal, place a few extra chocolate pieces on top of each dough ball before baking. Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.
⏱️ 12 min•🌡️ 375
- 10
Final Shaping (Optional): Immediately after removing the cookies from the oven, if any have an irregular shape, use a butter knife to gently push and shape the warm edges to create perfect circles before they cool and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies with Toffee Crunch
For the Brown Butter and Toffee
- 1 1/2 cups unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons water
- 1/2 teaspoon sea salt, plus more for sprinkling
For the Cookie Dough
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 6 ounces milk chocolate bar, chopped, plus extra for topping
- 6 ounces dark chocolate bar, chopped, plus extra for topping
- as needed parchment paper
Instructions
- 1
Brown the Butter: In a large pan, melt 1 1/2 cups of unsalted butter over medium heat. Stir continuously with a wooden spoon. The butter will foam, then clear, and finally, brown bits will appear at the bottom, and it will smell nutty. This process takes about 5-7 minutes. Pour the brown butter into a clear mixing bowl and set aside.
⏱️ 7 min - 2
Make the Toffee: In the same pan (no need to clean), add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 2 tablespoons of unsalted butter. Whisk continuously over medium heat until the mixture melts and combines. Sprinkle in 1/2 teaspoon sea salt. Add 2 tablespoons of water and continue whisking. Cook until the mixture thickens and turns into a caramel-like consistency, about 5-8 minutes. Pour the hot toffee mixture onto a sheet of parchment paper, spreading it into a thin, even disk. Sprinkle with a pinch of sea salt. Allow the toffee to cool completely and harden, about 20-30 minutes.
⏱️ 38 min - 3
Prepare the Chocolate: Once the toffee has hardened, use the back of a spoon to break it into small, irregular pieces. On a cutting board, chop the 6 ounces of milk chocolate bar and 6 ounces of dark chocolate bar into smaller, irregular pieces. Set aside.
⏱️ 10 min - 4
Combine Wet Ingredients: To the bowl containing the cooled brown butter, add 1/2 cup granulated sugar, 1 1/4 cups packed light brown sugar, 1 1/2 teaspoons sea salt, and 2 teaspoons vanilla extract. Sift 1 teaspoon of espresso powder into the bowl. Using a hand mixer, beat the ingredients together until well combined. Crack and add the 2 large eggs to the mixture. Continue mixing with the hand mixer until the mixture is light, fluffy, and fully incorporated, about 2-3 minutes.
⏱️ 8 min - 5
Add Dry Ingredients: Add 2 1/2 cups of all-purpose flour to the wet mixture in the bowl. Mix with the hand mixer on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Fold in Inclusions: Add the chopped milk and dark chocolate pieces to the dough. Using a wooden spoon, fold the chocolate into the dough until evenly distributed. Add the broken toffee pieces to the dough. Fold the toffee into the dough until evenly distributed.
⏱️ 5 min - 7
Chill the Dough (Optional, but recommended): Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 12 hours and up to 72 hours. This chilling period significantly enhances the flavor and texture of the cookies.
⏱️ 720 min - 8
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 375 - 9
Form and Bake Cookies: Scoop portions of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For extra visual appeal, place a few extra chocolate pieces on top of each dough ball before baking. Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.
⏱️ 12 min•🌡️ 375 - 10
Final Shaping (Optional): Immediately after removing the cookies from the oven, if any have an irregular shape, use a butter knife to gently push and shape the warm edges to create perfect circles before they cool and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min