Crispy Browned Butter Toffee Chocolate Chip Cookies
These cookies feature browned butter for a nutty, caramel-like richness combined with crunchy toffee bits and a sprinkle of sea salt, delivering a perfect balance of crispy edges and chewy centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, browned
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (160 grams) toffee bits (Heath or Skor recommended)
- 1 ½ cups (270 grams) semi-sweet or dark chocolate chips
- Flaky sea salt for sprinkling (Maldon or fleur de sel)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir constantly as it foams and then starts to turn golden brown and smell nutty. Remove from heat and pour into a heatproof bowl to cool slightly (about 10 minutes).
- Mix sugars and eggs: In a large bowl, combine granulated sugar and brown sugar. Add the slightly cooled browned butter and whisk until combined. Add eggs one at a time, beating well after each addition, then stir in vanilla extract until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually add the dry mix to the wet, stirring just until incorporated. Avoid overmixing.
- Fold in toffee bits and chocolate chips gently with a spatula until evenly distributed.
- Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and sprinkle: Using a cookie scoop or tablespoon, drop dough balls onto prepared sheets spaced about 2 inches apart. Lightly sprinkle each cookie with flaky sea salt just before baking.
- Bake for 10-12 minutes until edges are golden and crisp but centers still look slightly soft. Rotate pans halfway through baking for even color.
- Cool completely on a wire rack for about 15 minutes to achieve crispness and perfect texture.
Notes
Watch the butter closely when browning to avoid burning. Chilling the dough helps control spreading and improves texture. Use flaky sea salt for the best flavor contrast. Avoid overbaking to keep centers chewy. Dough can be frozen for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: browned butter cookies, toffee chocolate chip cookies, crispy cookies, sea salt cookies, homemade treats, easy cookie recipe