Brown butter toffee chocolate chip cookies are my absolute favorite treat to bake, and if you haven’t tried making them yet, you’re totally missing out! From the very first batch I made, I knew these brown butter toffee chocolate chip cookies would become my signature recipe. There’s just something about the nutty brown butter, the gooey chocolate, and the crispy bits of toffee that makes every bite unforgettable. Trust me, you’ll want to bake these brown butter toffee chocolate chip cookies on repeat.
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What Is a Brown Butter Toffee Chocolate Chip Cookie?
If you’ve only had regular chocolate chip cookies, you’re in for a surprise with brown butter toffee chocolate chip cookies. The magic starts with browning your butter until it smells all toasty and nutty. That one step gives these brown butter toffee chocolate chip cookies their unique flavor. Then you toss in crunchy toffee bits and loads of chocolate chips, creating a cookie that’s chewy, gooey, and full of buttery caramel notes. Think of it as a nostalgic chocolate chip cookie, just way more grown-up and irresistible. If you’re already obsessed with bakery-style cookies like chewy snickerdoodle cookies, you’ll fall hard for this version.
Why You’ll Love This Brown Butter Toffee Chocolate Chip Cookie Recipe
Let me just say it: these brown butter toffee chocolate chip cookies are next-level good. That browned butter brings a nutty, almost caramel vibe, and the toffee bits add just the right amount of sweet crunch. Gooey chocolate chips melt through every bite, and the chewy centers with crispy edges are pure cookie joy. The best part? The dough is so easy to make, and you can freeze extra for quick brown butter toffee chocolate chip cookies whenever you want. Whether you’re new to baking or a total pro, this recipe makes you look like a cookie superstar. Want to get creative? Try the playful combo in strawberry cheesecake cookies once you’ve mastered this one.
How to Make Brown Butter Toffee Chocolate Chip Cookies
Quick Overview
Making brown butter toffee chocolate chip cookies is all about browning your butter, letting it cool, mixing with sugars and eggs, then adding flour and baking soda. Fold in chocolate chips and toffee bits, chill the dough, and bake for the ultimate cookie experience.
Ingredients Overview
- Unsalted butter: Browned for nutty, rich flavor in your brown butter toffee chocolate chip cookies.
- Brown sugar: For chewy texture and caramel notes, both light and dark work.
- Granulated sugar: Balances the sweetness and helps the cookies hold their shape.
- Vanilla extract: Rounds out the flavors with warmth.
- Eggs: Provide moisture and structure.
- All-purpose flour: Classic cookie base; you can swap for a gluten-free blend.
- Baking soda: Gives the cookies just the right lift.
- Salt: Brings out all the flavors, don’t skip!
- Toffee bits: For that irresistible crunch. Store-bought or homemade are great.
- Semi-sweet chocolate chips: For gooey, melty goodness (dark or milk chocolate work too).
- Substitution ideas: Try almond extract for a different twist, use plant-based butter for dairy-free brown butter toffee chocolate chip cookies, or swap in dark brown sugar for more intense flavor.
If you’re all about creative swaps, don’t miss my tips on the best plant-based swaps for dessert.
Step-by-Step Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty aroma, watch closely so it doesn’t burn.
- Cool the Butter: Let the browned butter cool for 10–15 minutes to keep your dough the right texture.
- Mix Wet Ingredients: Combine brown butter, brown sugar, and granulated sugar. Mix in vanilla and eggs until creamy.
- Combine Dry Ingredients: Whisk together flour, baking soda, and salt.
- Make the Dough: Gradually add dry to wet, mixing gently.
- Add Mix-Ins: Stir in toffee bits and chocolate chips.
- Chill: Cover and chill dough at least 1 hour (overnight for thick, bakery-style brown butter toffee chocolate chip cookies).
- Bake: Scoop onto lined sheets and bake at 350°F (175°C) for 10–12 minutes. Edges should be set and centers soft.
- Cool and Enjoy: Let cool for a few minutes on the tray, then transfer to a rack.
Pro tip: If you want picture-perfect cookies, check out my guide on how to get perfect cookie edges.
Helpful Tips & Customizations
- Chilling the dough gives brown butter toffee chocolate chip cookies their thick, chewy center.
- Swap chocolate chips for chopped chocolate bars for gooier pools.
- A sprinkle of flaky sea salt on top brings serious bakery vibes.
- Use gluten-free flour or dairy-free butter for allergy-friendly cookies.
- Freeze extra dough balls for instant brown butter toffee chocolate chip cookies any day.
Want to experiment even more? Try a batch with a hint of cardamom or sandwich your cookies with mango ice cream cheesecake for a fun dessert mashup.
Serving Suggestions
Brown butter toffee chocolate chip cookies are made for sharing, just try putting out a plate at your next get-together and watch them vanish. Stack them on a pretty cake stand, pair them with cold milk, or sandwich vanilla ice cream between two for a next-level treat. I love dunking mine in coffee for an afternoon pick-me-up, and they’re perfect tucked in a lunchbox or as a road trip snack. For parties, try serving alongside salted caramel pecan chocolate chip cookies or chocolate thumbprint cookies for a cookie tray everyone will rave about.
FAQs About Brown Butter Toffee Chocolate Chip Cookies
Can I make brown butter ahead of time?
Yes! Brown your butter and keep it in the fridge for up to a week. Bring to room temperature before baking.
Do I have to chill the dough?
Definitely. Chilling the dough makes for chewy, thick brown butter toffee chocolate chip cookies.
How do I store brown butter toffee chocolate chip cookies?
Airtight container, room temp, up to five days. You can also freeze baked cookies or dough balls.
Can I freeze the dough
Absolutely. Scoop dough balls, freeze on a tray, and bake straight from frozen (add 1–2 minutes).
What substitutions work well?
Gluten-free flour, coconut sugar, plant-based butter, or even adding white chocolate or nuts all work great.
Why are my cookies greasy or flat?
Butter might have been too hot, or the dough wasn’t chilled. Cool your butter and chill the dough for best results.
More tips for storing and freezing are in my how to store and freeze baked goods.
Conclusion
There’s nothing quite like baking a fresh batch of brown butter toffee chocolate chip cookies. From the nutty aroma to the crunchy toffee and gooey chocolate, these cookies are pure comfort and joy in every bite. Tweak the mix-ins, play with presentation, and make them yours, these cookies are meant to be shared and enjoyed. for daily baking fun, follow my Pinterest page.
Brown Butter Toffee Chocolate Chip Cookies
Equipment
- Saucepan For browning the butter
- Mixing bowls For wet and dry ingredients
- Whisk For blending ingredients
- Spatula For folding in mix-ins
- Baking sheet Lined with parchment
- Cookie scoop Optional, for uniform cookies
- Wire rack For cooling
Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar, light or dark
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 2 1/4 cups all-purpose flour or gluten-free blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits, store-bought or homemade
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate bar
- 1 tsp flaky sea salt, for topping (optional)
Instructions
- Brown the butter in a saucepan, stirring until golden and nutty-smelling. Let cool 10–15 minutes.
- In a bowl, mix browned butter, brown sugar, and granulated sugar until smooth. Add vanilla and eggs, mixing until creamy.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in toffee bits and chocolate chips gently.
- Cover and chill dough at least 1 hour or overnight.
- Scoop dough onto lined baking sheets.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers look soft.
- Cool on tray 5 minutes, then transfer to wire rack.
- (Optional) Sprinkle with flaky sea salt before baking for bakery-style cookies.
