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Rich Browned Butter Toffee Cookies

Dive into a batch of Rich Browned Butter Toffee Cookies, featuring nutty, caramelized butter, sweet toffee, and perfectly chewy centers. An easy, giftable, and crowd-pleasing treat!
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sticks (227g) unsalted butter melted and browned
  • ½ cup granulated sugar
  • 1 cup dark brown sugar lightly packed
  • 1½ cups all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant espresso powder optional
  • ½ teaspoon baking powder
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 10 oz semisweet chocolate chopped
  • 1 cup toffee bits
  • flaky sea salt for topping

Equipment

  • Light-colored saucepan
  • Heatproof bowl
  • Large Mixing Bowl
  • Separate Bowl
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • Cookie Scoop
  • Wire rack

Method
 

  1. Step 1: Brown the butter in a light-colored saucepan over medium heat until rich and nutty. Immediately pour into a heatproof bowl to stop cooking. Let cool slightly.
  2. Step 2: In a large mixing bowl, combine the slightly cooled browned butter with granulated sugar and dark brown sugar. Stir until smooth.
  3. Step 3: Stir in the room temperature eggs, extra egg yolk, and vanilla extract until creamy.
  4. Step 4: In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, fine sea salt, optional espresso powder, and baking powder.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  6. Step 6: Gently fold in the chopped semisweet chocolate and toffee bits until evenly distributed.
  7. Step 7: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. Step 8: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Step 9: Scoop about 2-tablespoon-sized balls of chilled dough onto the prepared baking sheets, leaving 2 inches between them.
  10. Step 10: Bake for 10–12 minutes, until the edges are golden brown and centers are set but soft.
  11. Step 11: Immediately sprinkle cookies with flaky sea salt. Let rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.

Notes

For extra crunch, add ½ cup of chopped toasted pecans or walnuts. Swap semisweet chocolate for milk or dark chocolate. If you can't find toffee bits, chop Heath or Skor bars.