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 the Best Toffee Chocolate Chunk Cookies:
- 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! Also, be patient when adding the egg. If the butter/sugar mix is too warm it will cook the egg, and you’ll have bits of scrambled egg in the batter. Not the goal here.
- The dough will look very soft after you’ve mixed in the flour, but resist the urge to add more flour. It will give you a more cake-like cookie, which isn’t the texture you’re going for here.
- Make sure to refrigerate the dough for an hour or two for the best finished cookie.
- 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.
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.
- Because the browning process cooks off the liquid in the butter, be aware that substituting it in baked goods is going to change their consistency and you may need to add extra to make up for the moisture loss.
Say Browned Butter Toffee Chocolate Chunk Cookies five times fast. Or at least as fast as you can eat them, which is pretty quickly.
- 1 cup (2 stick) salted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3 oz. dark chocolate, chopped
- 2/3 cup toffee, broken or chopped into pieces 1/2″ to 1″
For the Toffee:
- 1 cup butter
- 1 cup sugar
- 1/2 tsp. salt
- 1/4 cup water
- 6 oz. semi-sweet chocolate
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 3-5 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. While it’s still hot, sprinkle the chocolate over the top, allowing the heat to melt the chocolate. Spread the melted chocolate out with a clean spoon and put in the refrigerator to let it harden. When it has finished setting, break and chop it into small pieces (abut 1/4″ to 1/2″) and store in an air tight 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 a lot while it is evaporating, but will be quiet when it’s cooked off.
Pour the browned butter into the bowl of a stand mixer, then stir in the sugars. Allow the mixture to cool until just warm-this may take around 30 minutes. You should be able to touch it without it feeling hot.
Stir in the eggs and vanilla. The eggs will act as a binder, making the mixture smooth. Next mix in the dry ingredients until completely combined.
Fold in the chocolate and toffee, then shape into balls about 2 Tbsp. large. Place them on a baking sheet lines with parchment paper and gently press down. Bake at 350F for about 10 minutes, or until the edges are golden brown.
- 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.
- Category: Cookies
- Method: Mixing, Baking
- Cuisine: American
Keywords: Toffee Chocolate Chunk Cookies, Chocolate chip cookies