Description

These Browned Butter Toffee Chocolate Chip Cookies are a decadent treat featuring nutty browned butter, a blend of all-purpose and bread flours for the perfect chewy texture, and a delightful mix of semisweet chocolate and crunchy toffee bits. Chilling the dough for at least 24 hours enhances the flavors, yielding cookies with crisp edges and soft, gooey centers finished with an optional sprinkle of flaky sea salt for an irresistible salty-sweet balance.

Ingredients

Scale

Dry Ingredients

1 ½ cup all-purpose flour
1 cup bread flour
1 tsp baking soda
½ tsp baking powder
1 tsp fine sea salt
1 tsp instant espresso powder (optional)

Wet Ingredients

2 sticks unsalted butter, browned
½ cup granulated sugar
1 cup dark brown sugar
2 large eggs + 1 egg yolk
2 tsp vanilla extract

Add-Ins

10 oz semisweet chocolate, chopped
1 cup toffee bits
Flaky sea salt for topping (optional)

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Instructions

Brown the Butter: Melt the unsalted butter in a pan over medium heat, swirling frequently until it turns a rich brown color and gives off a nutty aroma. Carefully pour the browned butter into a bowl, including the flavorful browned bits at the bottom.
Add Sugars: Immediately stir the granulated sugar and dark brown sugar into the hot browned butter and allow this mixture to cool to room temperature.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional instant espresso powder until evenly combined.
Combine Wet Ingredients: To the cooled butter-sugar mixture, add the two large eggs, one egg yolk, and vanilla extract. Stir well until the mixture is smooth and fully incorporated.
Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently to avoid overworking the dough, which can toughen the cookies.
Add Chocolate and Toffee: Fold in the chopped semisweet chocolate and toffee bits evenly throughout the dough. Cover the dough and chill in the refrigerator for 24 to 72 hours for the best flavor and texture.
Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a spoon or a cookie scoop, portion out approximately 3-tablespoon sized dough balls and place them on the prepared sheets, spaced adequately to allow spreading.
Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn a golden brown while the centers remain soft and slightly underbaked for a chewy texture. Optionally, sprinkle flaky sea salt on top immediately after baking.
Cool: Allow the cookies to rest on the baking sheet for 2 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

Chilling the dough for at least 24 hours enhances the flavor and texture, but you can bake immediately if in a hurry.
Using a combination of all-purpose and bread flour gives these cookies a perfect chewy texture with a slight bite.
If you don’t have toffee bits, crushed Heath bars or your favorite brittle candy can be used as a substitute.
The optional instant espresso powder intensifies the chocolate flavor without adding coffee taste.
Sprinkling flaky sea salt on top after baking adds a delightful contrast to the sweetness.
Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for up to 3 months.