Browned Butter Toffee Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">200g semi-sweet chocolate chunks (or chocolate chips)</li><li class="ingredients-single-item">100g toffee bits (or crushed Heath/Daim bars)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Light-colored saucepan (to see butter browning)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Brown the butter: Place butter in a light-colored saucepan over medium heat. The butter will melt, then foam, and finally the milk solids will turn golden brown and emit a nutty aroma (about 5-8 minutes). Watch carefully as it can burn quickly! Remove from heat immediately when it reaches an amber color and pour into a heat-proof bowl, making sure to scrape all the browned bits from the bottom of the pan. These contain immense flavor! Let cool for 20 minutes until warm but not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer, combine cooled brown butter, brown sugar, and granulated sugar. Mix on medium speed for 2 minutes. The mixture won't become as light and fluffy as with regular creamed butter because the butter has lost moisture in the browning process, but this is what gives these cookies their chewy texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add eggs one at a time, mixing well after each addition, then the vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing. The eggs provide structure and moisture to balance the rich browned butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing develops gluten, which can make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chunks and toffee bits by hand using a spatula. This ensures even distribution without breaking up the chunks too much, giving you pockets of chocolate and toffee in the finished cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flour to fully hydrate and the flavors to meld together. It also firms up the dough, preventing excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Let the dough sit at room temperature for about 10 minutes to make it easier to scoop.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or spoon, form dough balls about 2 tablespoons in size and place them on the baking sheet, leaving about 5cm (2 inches) between each cookie to allow for spreading. For bakery-style cookies with textured tops, tear each dough ball in half and press back together with the torn sides facing upward.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 11-13 minutes until the edges are set and golden brown but the centers still look slightly underdone. This ensures perfectly chewy cookies! If you prefer crispier cookies, bake for 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Immediately after removing from the oven, sprinkle with flaky sea salt if desired. The contrast between the sweet cookie and the salt brings out all the flavors! Let cookies cool on the baking sheet for 5 minutes (they'll continue cooking slightly from residual heat), then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months. You can also freeze the shaped dough balls to bake fresh cookies whenever the craving strikes!</li></ol>