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–+ servings

Browned Butter Toffee Chocolate Chip Cookies

These cookies strike the ideal balance between soft and chewy, delivering an explosion of flavor with every bite.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 sticks unsalted butter Use high-quality unsalted butter for the best flavor.
  • 1/2 cup granulated sugar Adds sweetness and balances the brown sugar.
  • 1 cup dark brown sugar Provides moisture and a deep caramel flavor.
  • 1 1/2 cups all-purpose flour The foundation for your cookies, giving them structure.
  • 1 cup bread flour Enhances chewiness thanks to its higher protein content.
  • 1 teaspoon baking soda Essential for leavening, giving your cookies lift.
  • 1/2 teaspoon baking powder Works alongside baking soda to create a tender texture.
  • 1 teaspoon fine sea salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon instant espresso powder Intensifies the chocolate flavor without being coffee-flavored.
  • 2 large eggs Provides richness and moisture to the dough.
  • 1 large egg yolk Provides richness and moisture to the dough.
  • 2 teaspoons vanilla Adds warmth and depth of flavor.
  • 10 ounces semisweet chocolate A classic choice for melty chocolate goodness in each bite.
  • 1 cup homemade toffee bits Infuses delicious crunch and buttery sweetness throughout the cookie.
  • flaky sea salt Gives a beautiful finishing touch and enhances flavors.

Method
 

  1. Brown the Butter: Start by melting the unsalted butter in a medium stainless steel sauté pan over medium heat. Swirl the pan occasionally to ensure even cooking until it becomes foamy and nutty aroma is detected.
  2. Mix Sugars into Butter: Remove browned butter from heat and pour into a mixing bowl. Add both granulated sugar and dark brown sugar, stirring well to dissolve sugars into the warm butter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and optional espresso powder until well combined.
  4. Incorporate Wet Ingredients: Whisk in two large eggs and an extra egg yolk into the cooled butter-sugar mixture, followed by vanilla extract. Mix until combined and gradually fold in dry ingredients.
  5. Add Chocolate and Toffee Bits: Stir in chopped semisweet chocolate and toffee bits until evenly distributed. Wrap dough tightly in plastic wrap and refrigerate for at least 24 hours.
  6. Bake Your Cookies: Let dough sit at room temperature until soft enough to scoop. Preheat oven to 350ºF, line baking sheets with parchment paper, and scoop dough onto sheets. Bake for 12-14 minutes until golden brown.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 150mgFiber: 1gSugar: 15g

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