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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?

A baking sheet of freshly baked browned butter toffee cookies

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.

Browned Butter Chocolate Chip Cookies with melty puddles of chocolate

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.

Other Recipes You May Enjoy:

French Hot Chocolate
My favorite chocolate chip cookies have chewy centers with just the right amount of crispy edges, and all of it with puddles of dark chocolate throughout. Definitely a perfect version of a classic dessert. || Good Things Baking Co. #chocolatechipcookies #chocolatechip #chocolatedessert #cookies
The Best Chocolate Chip Cookies
Easy Sourdough Chocolate Cake with Fudge Frosting and White Sprinkles on Top
Chocolate Fudge Frosting
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Toffee Chunk Cookies


  • Author: Rebecca Neidhart
  • Total Time: 1 hour 15 minutes
  • Yield: 18 large or 24 medium sized cookies 1x

Description

Say Browned Butter Toffee Chocolate Chunk Cookies five times fast. Or at least as fast as you can eat them, which is pretty quickly.


Ingredients

Scale
  • 1 cup (2 stick) salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 1/4 cups (315 g) all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup (5 oz.) dark chocolate, chopped
  • 1 cup (4.5 oz) toffee, broken or chopped into pieces about a 1/2″ 

For the Toffee:

  • 1 cup butter
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 oz. semi-sweet chocolate

Instructions

For the Toffee:

 Set out a metal baking sheet. In a heavy-bottomed pot, combine the butter, sugar, salt, and water.  Heat on medium, stirring with a wooden spoon constantly as the butter and sugar melt and begin to bubble. Continue cooking and stirring for about 10-15 minutes, or until the mixture has reached 300 degrees on a candy or instant-read thermometer.  If you don’t have a thermometer, it is ready when the mixture is the color of a raw almond skin.

When it has finished cooking, pour the mixture onto the baking sheet and spread it out with the back of the wooden spoon.  When it has cooled and set, break and chop it into small pieces (about 1/4″ to 1/2″) and store in an airtight container until ready to mix into the cookies.

For the Cookies:

In a small saucepan, heat the butter over medium heat until it has melted and begun to foam. Gently scrape the bottom with a rubber spatula to prevent it from burning. Continue to cook until it has stopped making noise. The liquid will pop while it is cooking off but will be quiet once the butter has finished browning.

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 them in an airtight container at room temperature for up to a week. They will also freeze well.

 

Notes

  • Try to make sure that there are no toffee pieces on the edges of the dough balls. It will melt and give your cookies strange edges, so try to keep them folded in and/or pressed into the tops of the dough.
  • Along the same lines, make sure that you have a chunk or two of chocolate on the top of the dough to get the big, melty chocolate puddles on top.
  • Prep Time: 15 minutes for the toffee, 30 minutes for the cookies
  • Cook Time: 10-12 minutes per tray
  • Category: Cookies
  • Method: Mixing, Baking
  • Cuisine: American

Keywords: Toffee Chocolate Chunk Cookies, Chocolate chip cookies

Recipe rating

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