Brown Butter Toffee Chocolate Chip Cookies

Say hello to your new favorite cookie.

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.

Get the recipe here!

I don’t think I can go back to making cc cookies without brown butter and the toffee candy makes them even more decadent and divine. And a sprinkle of salt atop freshly baked cookies is the perfect finishing touch.

What Makes These Cookies So Great?

• 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 semisweet chocolate.

• Great Make-Ahead Recipe – Prepare browned butter chocolate chip cookies in advance and freeze them. Whenever the craving strikes, grab a couple out of the freezer and bake them in less than 15 minutes.

Ingredients You’ll Need

• Unsalted butter – I use Kerrygold.

• Sugar– You can swap light for dark brown sugar for a deeper and richer tasting cookie. You will also need cane sugar.

• Fine sea salt – I use Real Salt brand. this is a fine sea salt. For best results, use this fine sea salt, which has a texture that blends better with the ingredients.

• All-purpose flour – I use King Arthur, which has a specific 1 cup weight of 120g.

• Egg – Use 1 large egg plus one egg yolk for extra-rich cookies. Ensure they are room temperature for the best results.

• Baking soda & baking powder – You need these leavening agents so the cookies rise.

• Pure vanilla extract – I use Nielson Massey

• Semisweet chocolate bars – I use 64% dark chocolate Guittard bars, roughly chopped.

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