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Savory Thick Brown Butter Toffee Chocolate Chip Cookies

brown butter toffee chocolate chip cookies - featured image
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These cookies feature a nutty brown butter base combined with crunchy toffee bits and melty chocolate chips, delivering a perfect balance of savory and sweet with a thick, chewy texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 3/4 cup (120g) toffee bits

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a medium skillet over medium heat. Stir frequently as it melts, foams, and starts to brown. Once browned bits appear and it smells nutty, remove from heat and let cool for 10 minutes.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup (150g) packed light brown sugar and 1/4 cup (50g) granulated sugar. Pour in the cooled brown butter and beat until smooth and creamy.
  3. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
  4. Combine dry ingredients: In another bowl, whisk together 2 cups (240g) sifted all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips and toffee bits evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover and refrigerate for 30-60 minutes to firm up the dough and keep cookies thick.
  8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop dough balls about 2 inches apart onto the baking sheet using a cookie scoop or tablespoon.
  10. Bake for 12-15 minutes until edges are golden but centers remain soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to monitor butter browning. Chill dough to prevent spreading and keep cookies thick. Avoid overmixing to maintain tenderness. Sprinkle a pinch of sea salt on top before baking for extra flavor. If dough is sticky, chill before scooping. Baking time may vary slightly depending on oven; watch carefully to avoid burnt toffee.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, thick chewy cookies, savory sweet cookies, easy cookie recipe

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