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Browned Butter Toffee Chocolate Chip Cookies

Browned butter toffee chocolate chip cookies bake up with golden edges and slightly soft centers, packed with semisweet chocolate chips and English toffee bits. Chilling the dough for 45 minutes helps the cookies bake evenly and develop a rich, nutty flavor.
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Prep Time 35 minutes
Cook Time 29 minutes
Chilling 45 minutes
Total Time 1 hour 49 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 tbsp water
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup semisweet chocolate chips
  • 1 cup English toffee bits

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Melt the butter in a medium saucepan over medium heat, stirring often, and cook for 5–8 minutes until the foam subsides and the milk solids are golden brown with a nutty aroma.
  2. Carefully stir the water into the browned butter.
  3. Transfer the browned butter to a large heatproof bowl and cool until no longer warm, about 20–30 minutes.
  4. Whisk the brown sugar and granulated sugar into the cooled butter until combined.
  5. Whisk in the egg, egg yolk, and vanilla extract until smooth.
  6. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.
  7. Stir the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in the semisweet chocolate chips and English toffee bits.
  9. Cover the dough and refrigerate for 45 minutes.
  10. Heat the oven to 350°F.
  11. Line one large 18x13-inch rimmed baking sheet with parchment paper.
  12. Scoop the dough into 2-tablespoon portions and arrange 12 portions on the baking sheet, leaving about 2 inches between them.
  13. Bake for 10–12 minutes, until the edges are golden and the centers look slightly soft.
  14. Cool the cookies on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack.
  16. Let the baking sheet cool completely before baking the remaining dough.
  17. Arrange the remaining dough portions on the cooled baking sheet, leaving about 2 inches between them.
  18. Bake for 10–12 minutes, until the edges are golden and the centers look slightly soft.
  19. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

For the best nutty flavor, let the browned butter cool until no longer warm before mixing in the sugars. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can also be frozen. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.