Chocolate Chip Cookies with Brown Butter and Toffee
There’s something undeniably magical about a freshly baked cookie. The warm aroma wafting through the house, the anticipation of biting into something soft, chewy, and wonderfully sweet—it’s a comforting experience that brings joy to many. Today, we’re diving into a delightful twist on a classic treat: Chocolate Chip Cookies with Brown Butter and Toffee. This recipe transforms the conventional cookie into something extraordinary, combining the rich flavor of brown butter with the sweet crunch of toffee bits. Trust me, these cookies will be the star of any gathering!
Why It’s Crowd-Pleasing
These Chocolate Chip Cookies with Brown Butter and Toffee are sure to be a hit at parties, potlucks, and family gatherings. The brown butter adds a nutty depth that elevates the traditional chocolate chip cookie, while the bits of toffee bring a delightful crunch and a sweet caramel flavor that contrasts beautifully with the rich chocolate. With a perfect balance of textures—from the soft, chewy cookie to the crispy toffee bits—these cookies will please both kids and adults alike. Plus, who can resist a sprinkle of flaky sea salt on top that enhances every bite?
What Goes In
- 2 cups minus 2 tablespoons cake flour: This provides a tender crumb that complements the chewy texture.
- 1 cup bread flour: The higher protein content gives the cookies a lovely chewiness.
- 1 teaspoon baking soda: This helps the cookies rise and gives them a light texture.
- 1 teaspoon baking powder: Enhances the cookies’ fluffiness.
- 1 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
- 1 cup unsalted butter, browned and cooled: Adds a rich, nutty flavor.
- 1 cup packed light brown sugar: Contributes moisture and a slight caramel flavor.
- 1 cup plus 2 tablespoons granulated sugar: Sweetens the cookies while helping them spread.
- 2 large eggs plus 1 egg yolk, room temperature: Adds richness and moisture.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor profile.
- 1 10-ounce bag dark chocolate chips: For a rich, decadent chocolate experience.
- 1 8-ounce bag Heath Milk Chocolate English Toffee Bits: For that irresistible crunch and sweet toffee flavor.
- Flaky sea salt: A finishing touch that elevates the flavor.
Cook’s Kit
- Mixing Bowls: You’ll need a couple of different sizes for mixing your ingredients.
- Whisk: For combining dry ingredients and mixing the wet ingredients smoothly.
- Rubber Spatula: Perfect for folding in the chocolate chips and toffee bits.
- Baking Sheet: Line with parchment paper for easy cookie release.
- Cooling Rack: Essential for letting the cookies cool properly once baked.
- Measuring Cups and Spoons: Accurate measurements are key to perfect cookies!
Chocolate Chip Cookies with Brown Butter and Toffee: From Prep to Plate
Step 1: Brown the Butter
Start by browning your unsalted butter. In a medium saucepan over medium heat, melt the butter. Keep an eye on it, stirring frequently until it turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Once done, remove from heat and let it cool to room temperature.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and kosher salt. This blend of flours is what gives the cookies their perfect texture!
Step 3: Mix the Sugars
In another bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Use a whisk to mix until well combined and slightly fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs and egg yolk to the sugar mixture, along with the pure vanilla extract. Beat until fully incorporated and the mixture is smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix!
Step 6: Fold in Chocolate and Toffee
Gently fold in the dark chocolate chips and Heath toffee bits until evenly distributed throughout the dough.
Step 7: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for developing the flavors and ensuring your cookies don’t spread too much while baking.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills.
Step 9: Scoop and Bake
Using a cookie scoop or tablespoon, drop heaping portions of dough onto a lined baking sheet, leaving enough space between each cookie for spreading. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Step 10: Bake and Cool
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
International Equivalents
- 2 cups minus 2 tablespoons cake flour = 240 grams
- 1 cup bread flour = 120 grams
- 1 cup unsalted butter = 227 grams
- 1 cup packed light brown sugar = 220 grams
- 1 cup plus 2 tablespoons granulated sugar = 250 grams
- 1 large egg = 50 grams
- 1 teaspoon = 5 milliliters
What Could Go Wrong
- Overmixing the Dough: This can lead to tough cookies. Mix until just combined.
- Too Warm Dough: If the dough is too warm, the cookies may spread excessively. Chilling is key!
- Baking Time: Keep an eye on them! Overbaking will result in dry cookies.
- Incorrect Measurements: Always measure flour accurately; too much can lead to dense cookies.
Keep It Fresh: Storage Guide
To keep your Chocolate Chip Cookies with Brown Butter and Toffee fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they’ll stay delicious for up to three months. When you’re ready to enjoy them, simply thaw at room temperature, or pop them in the microwave for a few seconds for that fresh-out-of-the-oven taste!
Reader Q&A
Can I use different types of chocolate chips?
Absolutely! Feel free to mix and match your favorite chocolate chips. Semi-sweet, milk chocolate, or even white chocolate would work wonderfully in this recipe.
What can I substitute for toffee bits?
If you can’t find toffee bits, you can chop up your favorite chocolate-covered toffee candy or even use crushed cookies for a different texture and flavor.
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 3 days. Just make sure to let it sit at room temperature for a few minutes before scooping and baking.
What should I do if my cookies spread too much?
If your cookies spread too much, ensure your dough is well-chilled before baking. You can also try adding a bit more flour to the dough next time.
Ready to Cook?
Now that you have all the details to create your very own batch of Chocolate Chip Cookies with Brown Butter and Toffee, it’s time to gather your ingredients and get baking! This recipe promises not just delicious cookies but also a fun and rewarding baking experience. So preheat that oven, and let the enticing aroma fill your home. You’re about to create something truly special that will leave everyone asking for more. Enjoy every bite!
Chocolate Chip Cookies with Brown Butter and Toffee
Ingredients
Equipment
Method
- Start by browning your unsalted butter. In a medium saucepan over medium heat, melt the butter. Keep an eye on it, stirring frequently until it turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Once done, remove from heat and let it cool to room temperature.
- In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and kosher salt.
- In another bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Use a whisk to mix until well combined and slightly fluffy.
- Add the eggs and egg yolk to the sugar mixture, along with the pure vanilla extract. Beat until fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix!
- Gently fold in the dark chocolate chips and Heath toffee bits until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Using a cookie scoop or tablespoon, drop heaping portions of dough onto a lined baking sheet, leaving enough space between each cookie for spreading. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze leftover cookies for up to three months.
- Mix and match chocolate chips for different flavors.
- Ensure dough is chilled to prevent excessive spreading.
