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These Browned Butter Toffee Chocolate Chip Cookies have soft and chewy centers with perfectly crisp edges and loaded with Heath toffee pieces. Truly the BEST cookies ever!
Brown Butter Toffee Chocolate Chip Cookies
There is nothing better than a warm classic chocolate chip cookie. Well, so you thought. Wait until you try these brown butter toffee chocolate chip cookies! These take just a little more effort than a basic chocolate chip cookie, but it’s worth every second. The texture and flavor is fantastic and everyone always wants the recipe. Similar to our browned butter chocolate chip cookies, but with added toffee bits/pieces and flaky salt – making these one of the best cookie recipes we have ever made!
Why You’ll Love This Toffee Chocolate Chip Cookie Recipe
- Flavor – the browned butter gives the cookies a buttery caramelized flavor.
- Texture – extra soft and chewy in the centers with crisp on the edges.
- Loaded with chocolate and toffee and the flakey salt sets these cookies over the top!
Ingredients Needed
You’ll need basic chocolate chip cookie ingredients with the addition of toffee bits and a Heath bar (full amounts in the recipe box below).
- Sugar – granulated sugar and light brown sugar.
- Dry ingredients – unbleached flour, baking soda, baking powder and salt.
- Butter – browning the butter gives these cookies the best flavor!
- Eggs – you’ll need 2 large eggs, plus an additional egg yolk.
- Vanilla – vanilla bean paste gives such a great flavor, but vanilla extract is fine to use as well.
- Chocolate Chips – we prefer milk chocolate chips for this toffee cookie recipe.
- Toffee Bits – this is found in the baking section with the chocolate chips and is basically chopped up Heath bars. I like to also add a chopped up Heath candy bar for the top, but this is optional.
How To Make Toffee Chocolate Chip Cookies
There are a few “extra” steps with with browning the butter and chilling the dough, but I promise it’s totally worth it!
- Brown the butter and set aside to cool.
- Make the cookie dough – add the cooled brown butter and sugars into a mixing bowl and beat to combine. Mix in the egg and vanilla.
- In another bowl, whisk the dry ingredients. Then add the combined dry ingredients to the browned butter mixture.
- Fold in the chocolate chips and toffee.
- Chill the dough for 4-6 hours (or overnight)
- Preheat the oven to 350 degrees.
- Roll portions of the dough balls (2 Tablespoons) and arrange them on a prepared baking sheet about 2-3 inches apart. Place in the oven for 12-13 minutes to bake. Take out of the oven and top with toffee pieces and flaky salt.
- Allow the cookies to cool for 10 minutes on the baking sheet before placing them on a wire rack. Serve and enjoy!
Storing and Freezing
Store the cookies in an airtight container for up to 4-5 days. You can also double bag them in a plastic Ziploc
type bag and freeze them up to 3 months. You can also freeze the cookie dough balls if you prefer.
Tips & Variations
- Chilling – Cover and chill the cookie dough balls in the refrigerator for at least 2-4 hours before baking. Chilling the cookie dough prevents overspreading while baking.
- Use a cookie scoop – this isn’t a must, but definitely helps. This 2 Tablespoon cookie scoop is great and insures that your cookies will all be the same size.
- Toffee – we prefer the Heath toffee bits and Heath bar, but any English toffee pieces can be used.
- Variations – use white chocolate chips instead of milk chocolate, you could even try dark chocolate chips. If you need to save some time, you can always skip the browned butter. However, I highly recommend keep the recipe as is for the best flavor and results.
More Chocolate Chip Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Thick Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
Toffee Chocolate Chip Cookies
These Browned Butter Toffee Chocolate Chip Cookies have soft and chewy centers with perfectly crisp edges and loaded with Heath toffee pieces. Truly the BEST cookies ever!
Servings: 32 cookies
Ingredients
- 1 cup unsalted butter cut into slices
- 1 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs + 1 egg yolk room temperature
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 1/4 cup Heath Bar bits divided
Topping (optional)
- Heath candy bar roughly chopped
- flaky sea salt
Instructions
Brown the Butter
- Add the butter slices to a medium sized saucepan and melt it over medium to low heat. Do not have the heat up too high, you want the butter to melt and bubble up slowly so that you don’t burn the butter. While the butter is melting make sure that you are whisking it continuously. Lower the heat if necessary and keep an eye that the butter is not starting to burn.
- You will know the butter is properly browning when it becomes foamy and has a rich nutty scent and you will see amber colored bits of milk solids in the pan. At this point you will want to remove the butter from the heat and pour the browned butter into a large heat-safe mixing bowl. Make sure that you scrape all of the brown bits into the bowl with a rubber spatula.
- Allow the butter to cool in the bowl for approximately 5-7 minutes.
Make the Cookie Dough
- In a bowl, add the cooled browned butter to the light brown sugar and granulated sugar and whisk thoroughly. Whisk in the two eggs, one egg yolk and vanilla bean paste.
- In a separate medium sized mixing bowl add the dry ingredients of the all-purpose flour, baking soda, baking powder and salt and whisk to combine. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold in 1 cup of the chocolate chips and 1 cup of the Heath Bar Bits into the cookie dough.
- Line a baking sheet with parchment paper. Using a small cookie scoop (I used a #40, two tablespoons sized scoop), scoop balls of the cookie dough onto the prepared baking sheet. Once you have scooped all the dough into balls, place the cookie sheet into the refrigerator and allow it to chill for a minimum of 2 hours (or overnight).
Bake the Cookies
- Preheat the oven to 350˚ Fahrenheit.
- Line a baking sheet with parchment paper and place the chilled cookie dough balls on there, spaced out approximately 2-3 inches apart. Place the remaining cookie dough balls back into the refrigerator to stay cold until you are ready to place them on a baking tray.
- Bake your cookies for approximately 12-13 minutes just until the edges start to turn brown. Remove the cookies from the oven and while they are still warm, add the reserved Heath Bar Bits and/or chopped candy bar pieces to the top of each cookie and sprinkle them with the flaky sea salt.
- Let the cookies cool on the baking tray for approximately 10 minutes. After 10 minutes, transfer them to a wire rack to finish cooling completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Do not over bake these cookies. The cookies will still continue to
finish baking and setting up after you remove them from the oven, so
be sure to give them the full time to cool and setup. - Vanilla. If you don’t have vanilla bean paste, feel free to use equal parts
vanilla extract. - Topping. After the cookies come out of the oven, I like adding the rough
chopped Heath Bar candy bars on top of each cookie versus the
Heath Bar Bits. You can also add additional chocolate chips to each
cookie when they come out of the oven.
Nutrition
Calories: 123kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 151IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 0.4mg
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3 comments on “Toffee Chocolate Chip Cookies”
Love the chocolate and toffee combo. Fellow bakers—trust the author’s baking time—my cookies looked too soft and I added a minute. They were still delicious but were more chewy, so I will bake the next batch following the exact times!
Thank you Elle!
You always have such great, base recipes and I embellish from there. Thank you!