Brown Butter Toffee Cookies

These simple yet indulgent brown butter chocolate chip cookies are arguably my favorite chocolate chip cookie recipe, combining brown butter’s rich and nutty flavors with the heavenly duo of chocolate and espresso. Not only are they incredibly delicious, but also incredibly versatile, making them perfect for any occasion.

Ingredients

• 1 cup salted butter
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar (I used light, but whatever you have works)
• 1/2 cup granulated white sugar
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 3/4 cup milk chocolate chips
• 3/4 cup dark chocolate chunks
• 2 Heath/ Skor bars
• 1/4 cup finely chopped almonds (optional)
• 1 tablespoon espresso
• Flaky sea salt to taste

Instructions

STEP 1:

Preheat oven to 375°.

Whether baking a batch for a casual afternoon treat, preparing a delightful dessert for a dinner party, or satisfying a late-night craving, these brown butter toffee cookies will surely impress.

I referenced recipes by

and

when making this recipe while adding my own twists with almonds, different types of chocolate, and espresso.

STEP 2:

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath).

STEP 3:

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

STEP 4:

Chop 2 Heath/Skor bars into small pieces.

STEP 5:

STEP 6:

Add eggs, espresso, and vanilla, increase mixer speed to medium-high, and beat until the mixture lightens and begins to thicken.

STEP 7:

Reduce mixer speed to low; add dry ingredients and beat just to combine.

STEP 8:

Fold in mix-ins (dark chocolate chunks, milk chocolate chips, almond bits, and Heath/Skor bits) with a wooden spoon or rubber spatula. Let dough sit at room temperature for 30 minutes.

STEP 9:

Using a roughly 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart. Sprinkle with sea salt.

STEP 10:

Bake cookies until edges are golden brown, about 9–11 minutes. Let cool on baking sheets for 10 minutes, then remove to cool completely.

The secret to these cookies lies in the brown butter. Personally, I add brown butter to all of my recipes- from mac and cheese to gooey brown butter toffee cookies.

By melting and simmering butter until it turns a deep golden brown, we can unlock a whole new level of nutty and caramelized goodness. This elevated flavor profile adds a delightful complexity to the cookies, making them truly exceptional. 

I also recently got an espresso machine in my household, so I had to use this opportunity to sneak in a subtle hint of espresso to enhance the overall depth of the brown butter toffee cookies. The touch of coffee perfectly complements the richness of the chocolate, creating a deliciously indulgent dessert.

The versatility of these cookies is what sets them apart. They can be tailored to your taste. You can use light brown sugar like I did this time or dark brown sugar, whichever you have on hand. You can change many of the mix-ins, making these brown butter toffee cookies a crowd-pleaser at parties. When I made them, I chose to use

and eliminate the almonds since my brother doesn’t like them.

Enjoy these delicious brown butter toffee cookies warm, straight out of the oven with a glass of milk for a classic and comforting experience, or package them up as a thoughtful gift for friends and loved ones.