Brown Butter Chocolate Chip Cookies with Toffee

By Jeri Mobley-Arias
December 12, 2023 | Updated on January 22, 2024

Brown butter chocolate chip cookies with toffee are sweet, salty mounds of chewy, chocolatey goodness. If you’re looking for your next indulgence, this is the perfect treat.

Once you learn how to make brown butter, you’ll want to add it to everything! So try my Brown Butter Banana Bread, Brown Butter Rice Krispie Treats and Cinnamon Rolls with Brown Butter Frosting next.

brown butter cookie split in half on parchment paper

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Who knew the key to the best chocolate chip cookies was browned butter? The first time I tasted this liquid gold, classic chocolate chip cookies were spoiled for me. The rich, nutty taste of toasted butter elevates whatever it is added to, and these toffee chocolate chip cookies are no exception.

Homemade buttery toffee candy makes them even more decadent and divine. And a sprinkle of salt atop freshly baked cookies is the perfect finishing touch.

Why This Recipe Works

  • Perfect Texture – You get the best of both worlds with this treat. They’re crispy on the outside with golden brown edges and a gooey center that’ll melt in your mouth.
  • Amazing Flavor – These cookies are a symphony of delicious flavors: toasty butter, caramelized toffee, and bittersweet chocolate.
  • Great Make Ahead Recipe – Prepare browned butter chocolate chip cookies in advance and freeze them. Then, whenever the craving strikes, you can grab a couple out of the freezer and bake them in less than 15 minutes.
brown butter toffee chocolate chip cookies on a wire rack

Tools You’ll Need

Ingredients You Will Need for Brown Butter Toffee Chocolate Chip Cookies

These chewy brown butter chocolate chip cookies come together with pantry staples and some other ingredients that are easy to grab. Once you have these key ingredients, you’ll have what you need to whip up batches all the time!

Brown Butter

  • Unsalted butter

Salted Toffee

  • Unsalted butter – I use Kerrygold.
  • Light brown sugar – Packed. While I do not suggest for substitutions for this recipe, brown sugar is an exception! You can swap light for dark brown sugar for a deeper and richer tasting cookie.
  • Fine sea salt – I use Real Salt brand. This is a fine sea salt. Do not use table salt and if you substitute with kosher salt, you will need to make adjustments (add more). For best results, use this fine sea salt, which has a texture that blends better with the ingredients.
homemade toffee in a measuring cup

Cookies

  • All-purpose flour – I use King Arthur, which has a specific 1 cup weight of 120g. Different brands of flour have different weights per cup. If you use a different brand of flour, be sure to use the specific weight per cup for that brand.
  • Egg – Use 1 large egg plus one egg yolk for extra-rich cookies. Ensure they are room temperature for the best results.
  • Sugar – Using light brown sugar and granulated sugar adds complexity to the flavor profile. And the moisture in brown sugar adds lends to a soft, flexible cookie.
  • Baking soda & baking powder – You need these leavening agents so the cookies rise.
  • Pure vanilla extract – Go for quality; I use Nielson Massey.
  • Semisweet chocolate bars – I use 64% dark chocolate Guittard bars, roughly chopped. The bittersweet flavor balances out the sweetness of the toffee.
chunks of chocolate for brown butter chocolate chip cookies

For Topping

How To Make Brown Butter Chocolate Chip Cookies

The key to making toffee chocolate chip cookies is patience. Most of the time is spent waiting for the ingredients to cool down or chill in the fridge. But these are worth the wait!

How to Brown Butter for Chocolate Chip Cookies

  1. Keep a small heat-proof bowl next to you as you will need to pour the butter into a bowl.
  2. Heat a saucepan over medium heat. Add butter to saucepan and whisk to encourage melting.
  3. Once melted, butter will foam a little bit (that’s normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma. Turn heat off.
  4. Add sugars to the brown butter. Whisk to combine. Set aside to cool, about 1 hour. Browned butter must be completely cooled before adding to the flour mixture. While browned butter cools, work on the toffee.
side by side images of wet toffee spread on parchment paper, the second image shows the same toffee dried and cracked

How to Make Toffee

  1. Prepare a baking sheet with parchment paper and attach the candy thermometer to a saucepan. Add unsalted butter, light brown sugar, and sea salt, and cook on medium heat. Whisk until butter melts, then cook for 11-13 minutes; keeping a constant whisk as the mixture darkens in color (amber color) and increases in volume. The mixture should turn deep brown in color. Once the temperature reaches 300°F-305°F, quickly and carefully transfer to the prepared baking sheet. Lift and tilt the baking sheet from side to side to even out the toffee to about ¼-inch thick. Set aside for 15- 20 minutes, until completely hardened.
  2. Transfer the toffee to a reusable plastic bag and use the back of a spoon to crack the toffee into bite-sized pieces. Set aside until ready to use.
side by side images; the first of cooled browned butter and the second with egg, egg yolk, and vanilla extract added to the same bowl

Brown Butter Toffee Chocolate Chip Cookies

  1. Once butter is cooled to room temperature, whisk egg, egg yolk, and vanilla together, then add to the butter mixture along with vanilla extract. In a separate mixing bowl, add flour, salt, baking soda, and baking powder. Whisk to combine.

2. Mix in half the dry ingredients with the wet. Mix, then add remaining flour.

side by side images, the first showing combined wet ingredients in a bowl with a whisk inserted and the second image showing dry ingredients added to the bowl to form brown butter chocolate chip cookie dough

3. Add chocolate chips and toffee and mix well. Cover and transfer to the refrigerator for 24 hours.

4. When ready to cook, place cookie dough on the counter to come to room temperature, for about 1 hour.

5. Adjust an oven rack to the middle of the oven and preheat to 350°F.

6. Use a 2-3 tablespoons scoop (depending on the size of cookie you prefer) and portion out the dough. Space out evenly on the baking sheet, giving each cookie 2 inches.

7. Bake for 8-10 minutes, or until cookies are barely starting to brown. The cookies will look like they’re not fully cooked, but trust, they are. Allow to cool for 3 minutes before transferring to a wire rack to cool.

a bowl filled with homemade toffee and chocolate chunks

What is Semi-Sweet Chocolate?

Semi-sweet chocolate is a form of dark chocolate. It ranges between 35%-65%, though I have seen some brands of semisweet chocolate at 66%.

My go-to brands for chocolate are Guittard and Valhrona. For this recipe specifically, I use Guittard 64% chocolate bars that I chop into smaller pieces. For a visual, this is the one I use.

Tips and Tricks

  • Follow the recipe. I can speak to the outcome of the cookies if the recipe is followed from start to finish. If you decide to make changes (less sugar, different percentage of dark chocolate, not weighing ingredients) you will end up with different results.
  • Use the kitchen digital scale. It’s the best way to accurately measure the ingredients. Using a measuring cup will not ensure the precise amount needed leading to using more or not enough of the needed ingredient.
  • Use a candy thermometer when making the toffee. For best texture and results, you need to reach a temperature between 300°F-305°F. Below 295°F and you risk the texture being to soft and not “toffee-like” and above 305°F you risk burning the sugar.
  • When browning the butter, do not remove the brown bits. Those milk solids are the main source of flavor.
  • You have to let the cookie dough “marinate”. As it improves the taste and texture. It gives the flavors time to develop and also makes the cookies thicker and chewier. Patience is a virtue because the final product is absolutely delicious! Chill for at least 24 hours and up to 48 hours.
  • The flaky salt topping is optional but highly recommended. It enhances and balances the salty-sweet combination, making these salted brown butter chocolate chip cookies.
brown butter toffee chocolate chip cookie dough in a mixing bowl

Once the dough has chilled in the refrigerator, shape it into balls and arrange them on a parchment paper-lined cookie sheet. Place the dough in the freezer for 30 minutes, a technique referred to as a “flash freeze.”

When the cookie dough balls have solidified, transfer them to a reusable, freezer-safe bag or container. Store them for up to three months.

When you’re ready to bake, follow the instructions for baking the cookies. You may need to extend the baking time by a few minutes.

a dozen mounds of toffee chocolate chip cookie dough on a baking sheet

Variations

These cookies are so incredibly rich and flavorful, that I can’t imagine adding anything else. However, there are brown butter chocolate chip cookie recipes that include other mix-ins like chopped pretzels or nuts (i.e., pecan, coconut, walnut, etc.).

You can always swap for different percentages of dark chocolate. Keep in mind that if you opt more more of a milk chocolate, the cookies will end up sweeter.

Frequently Asked Questions

Why are my chocolate chip cookies flat?

Be sure to chill the dough as that help prevent the cookies from overspreading. Also, be sure to check your leavening agents. I change my baking soda and baking powder every 6 months. If you keep either for too long, it can affect the rise of the cookie.

Why do brown butter cookies taste better?

Brown butter enhances the flavor of chocolate chip cookies. It adds a warm, toasted flavor that makes them even more mouthwatering.

Why are my brown butter cookies greasy?

If your brown butter chocolate chip cookies are greasy, you may have added the brown butter to the other ingredients too soon. Always wait until the butter has completely cooled (about 1 hour) before adding it to your cookie dough. Otherwise, your cookies will be greasy and spread too much.

brown butter toffee and chocolate chip cookie split in half on a wired rack.

Looking for More Dessert Recipes

Loving this easy Toffee Chocolate Chip Cookies recipe?

There’s a reason this is the best brown butter chocolate chip cookies! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

brown butter cookie split in half on parchment paper

Brown Butter Chocolate Chip Cookies with Toffee

Brown butter chocolate chip cookies with toffee are sweet, salty mounds of chewy, chocolatey goodness. If you're looking for your next indulgence, this is the perfect treat.
Prep Time 20 minutes
Cook Time 40 minutes
Chill Dough Overnight 1 day
Total Time 1 day 1 hour
Servings 18 cookies
Author Jeri Mobley-Arias
Course Dessert
Cuisine American

Equipment

  • Kitchen Scale
  • Candy Thermometer
  • Sacuepan
  • 2 Baking Sheets
  • 2 Medium Mixing Bowls
  • Parchment Paper
  • Wire Rack

Ingredients

Brown Butter

  • sticks unsalted butter

Salted Toffee

  • 1 stick unsalted butter, I use Kerrygold
  • ¾ packed light brown sugar, packed
  • ¼ teaspoon fine sea salt, I use Real Salt brand

Cookies

  • 2 cups (240 g) all-purpose flour, I use King Arthur
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ¾ cup (150g) light brown sugar
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pure vanilla extract, I use Nielson Massey
  • ¾ teaspoon fine sea salt, I use Real Salt brand
  • 6 ounces (208g) semisweet chocolate bars (64%), roughly chopped, I use Guittard bars

For Topping

  • flaky salt, I use Maldon flakes

Instructions

Browned Butter

  • Keep a small heat-proof bowl next to you as you will need to pour the butter into a bowl.
  • Heat a saucepan over medium heat. Add butter to saucepan and whisk to encourage melting.
  • Once melted, butter will foam a little bit (that's normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma. Turn heat off.
  • Add sugars to the brown butter. Whisk to combine. Set aside to cool, about 1 hour. Browned butter must be completely cooled before adding to the flour mixture. While browned butter cools, work on the toffee.

Toffee

  • Prepare a baking sheet with parchment paper and attach the candy thermometer to a saucepan.
    Add unsalted butter, light brown sugar, and sea salt, and cook on medium heat. Whisk until butter melts, then cook for 11-13 minutes; keeping a constant whisk as the mixture darkens in color (amber color) and increases in volume. The mixture should turn deep brown in color.
    Once the temperature reaches 300°F-305°F, quickly and carefully transfer to the prepared baking sheet. Lift and tilt the baking sheet from side to side to even out the toffee to about ¼-inch thick. Set aside for 15- 20 minutes, until completely hardened.
  • Transfer the toffee to a reusable plastic bag and use the back of a spoon to crack the toffee into bite-sized pieces. Set aside 1 cup until ready to use.

Cookies

  • Once butter is cooled to room temperature, whisk egg, egg yolk, and vanilla together. Next, add it to the butter mixture and whisk until well-combined. Wait 2 minutes then whisk again. Wait one more minute, then whisk vigorously for 1 more minute. The mixture should look thick and creamy.
    In a separate mixing bowl, add flour, salt, baking soda, and baking powder. Whisk to combine.
  • Mix in half the dry ingredients with the wet. Mix, then add remaining and mix again. Make sure there are no pockets of flour left.
  • Add chocolate chips and toffee and mix well. Cover and transfer to the refrigerator for 24 hours.
  • When ready to cook, place cookie dough on the counter to come to room temperature, about 1 hour.
  • Adjust an oven rack to the middle of the oven and preheat to 350°F.
  • Use a 3 tablespoons scoop and portion out the dough. Space out evenly on the baking sheet, giving each cookie 2 inches.
  • Bake for 8-10 minutes, or until cookies are barely starting to brown. The cookies will look like they're not fully cooked and pretty gooey in the middle, but trust, they are ready to come out of the oven. Sprinkle with flaky salt and allow to cool for 3 minutes before transferring to a wire rack to cool.
Keywords best brown butter chocolate chip cookies, brown butter chocolate chip cookie recipe, brown butter chocolate chip cookies, brown butter toffee chocolate chip cookies, browned butter chocolate chip cookies, chewy brown butter chocolate chip cookies, easy brown butter chocolate chip cookies, how to brown butter for chocolate chip cookies, tasty brown butter chocolate chip cookies, toffee chocolate chip cookies, toffee chocolate chip cookies recipe
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!
brown butter cookie split in half on parchment paper

PIN THIS
RECIPE

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

Recent Yum