Browned Butter Toffee Chocolate Chunk Cookies

Say Browned Butter Toffee Chocolate Chunk Cookies five times fast. Or at least as fast as they disappear, which is pretty astonishingly quick.

Remember this Toffee Chocolate Chunk Skillet Cookie I shared a while ago? It’s become my most shared, most popular recipe by far, for good reason. And GUESS WHAT?

I turned it into cookies for you. Because sometimes you need a single cookie, not a whole skilletful. But the flavor and recipe are the same. Chunks of melty, oozing chocolate along with pieces of toffee, all packed into a flavorful brown butter cookie. Can life get better than this?

I think not. These are pretty much as good as it gets.

How to Make Toffee Chocolate Chunk Cookies:

• Begin by browning your butter (see the section below). Once it is browned, pour it into a mixing bowl or the bowl of a stand mixer and allow it to cool to room temperature.
• While it is cooling, measure out your other ingredients and chop the chocolate and toffee into small chunks, about 1/2″.
• Using the paddle attachment on a stand mixer or a hand mixer, mix the browned butter until it’s broken up and fluffy.
• Add the 1 cup of brown sugar and the 1/2 cup of white sugar to the butter and beat until well combined, about 2-3 minutes.
• Add both of the eggs and stir in until well mixed.
• Add the flour, baking powder and soda, and salt and beat on low until the flour is all incorporated.
• Use a wooden spoon to stir in the chocolate and toffee chunks. The dough may seem stiff, but the butter will soften as they bake and the cookies should spread out nicely.
• Portion out the cookie dough into 2 oz. balls and bake at 350°F for 10-11 minutes, or until the cookies are golden around the edges and still look a bit doughy in the center.
• Remove the cookies from the oven and immediately use a table knife or the edge of a spoon to push any melted toffee that has misshapen the cookies back into a circle. Try to do this before the toffee cools and the sugar hardens again.
• Allow the cookies to cool on the sheet for a few minutes, then remove them to a cooling rack to cool before eating.
• Store the cookies in an airtight container at room temperature for up to a week. They will also freeze well.

Browned Butter Toffee Cookies Video (with a side of Mozart):

How to Brown Butter:

• Cut your butter into small chunks, then place them in a heavy bottomed skillet and place it on a medium burner.
• Allow it to melt completely, and it will begin to foam and bubble. When it does, use a rubber spatula to stir it. This prevents the milk solids from sticking to the bottom and scorching.
• Continue to stir occasionally until it has stopped foaming and bubbling. When it is quiet, you know it is ready.

Recipe Tips & Notes:

• The key to making these cookies as flavorful as possible is the browned butter. Follow the directions below to learn how–it’s super simple!
• Be aware that the browning process makes the butter very hot. So be careful–hot oils burn!
• This cookie dough doesn’t technically require refrigeration, but refrigerating pre-scooped balls of cookie dough will allow the flavors to combine and caramelize for an even better flavor.
• I’ve included the recipe to make your own toffee, but you could buy it premade and chop it into large pieces. I wouldn’t recommend the bits o’ brickle you find in the baking chips section–they’re tiny, and won’t have the same effect in the finished cookie.

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