Have I got a cookie recipe for you today!! I know you guys love cookie recipes, so sometimes I just sit around dreaming up new ways to improve the chocolate chip cookie. If you’ve seen my Ultimate Guide to Chocolate Chip Cookies series, that’s probably not surprising behavior.
This Browned Butter Toffee Chocolate Chip Cookie recipe is kind of a mouthful to say, but when you actually have a mouthful of one of these cookies I think you’re going to love me. These are one of the most flavorful chocolate chip cookies I’ve ever tasted, and the texture is absolutely perfect. You NEED to try this recipe. If your friends and family are anything like mine, they will thank you and ask for the recipe!
Browned Butter Toffee Chocolate Chip Cookies Recipe Tips:
This recipe was carefully written to create ultra flavorful cookies with a super thick, chewy, and gooey texture. The egg yolk, bread flour, and extra dose of brown sugar all help create that perfect chewy texture. You can use only all-purpose flour if you must, but it won’t be as good. Also, this recipe calls for DARK brown sugar which helps amplify that butterscotch flavor. Again, you can use light brown sugar but it won’t be quite as awesome.
There is a 24 hour chilling period in the refrigerator which further improves the flavor and texture. If you can’t wait that long, chill at least until slightly firmed since the browned butter will make the dough a little too loose and warm to go into the oven immediately.
Lastly, these are big cookies which is just the way I like them. I use my favorite OXO 3-tablespoon cookie scoop, but feel free to scoop smaller portions of dough for smaller cookies, just shave about 2 minutes or so off the baking time.
Of course, the dough can be frozen for these cookies. For tips on how to freeze cookie dough, click here.
If you make and enjoy this recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
How to make
Browned Butter Toffee Chocolate Chip Cookies
Recipe By Tessa Arias, Handle the Heat
Yield: about 25 large cookies
- 2 sticks (8 ounces) unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 2 teaspoons vanilla
- 2 cups semi sweet chocolate chips
- 1 cup English toffee bits, such as Heath