Brown Butter & Toffee Chocolate Chip Cookies

Oh my… these were quite fabulous. The combination of brown butter, dark chocolate, and the finishing touch of sea salt really elevated this incredible variation of a classic chocolate chip cookie. I know that I will make them again and again. 🙂

This recipe was adapted from Bon Appétit, contributed by Kate Davis. I used Nestlé 62% cacao bittersweet chocolate morsels instead of the recommended dark chocolate wafers or disks, and they were still absolutely amazing. I also made smaller cookies.

Yield: about 50 cookies

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup (packed) dark brown sugar
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 chocolate toffee bars, 1.4 oz/39 g each, (preferably Skor), chopped into ¼-inch pieces
• 1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) (I used one 10 oz bag of Nestlé 62% cacao bittersweet chocolate morsels)
• flaky sea salt

1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer (or a large bowl) and let cool slightly.
2. Meanwhile, whisk flour, baking soda, and kosher salt in a separate medium bowl.
3. Add brown sugar and granulated sugar to the browned butter. Using the mixer on medium speed, beat until incorporated, about 1 minute.
4. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds.
5. Reduce mixer speed to low; add dry ingredients and beat just to combine.
6. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula.
7. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits. (I let my dough sit for 1 hour.)
8. Place a rack in middle of oven; preheat to 375°, preferably on convection. Using a small ice cream scoop, portion out 11 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
9. Bake cookies until edges are golden brown and firm but centers are still soft, 7 to 9 minutes.
10. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.
11. Repeat with remaining dough and fresh parchment-lined baking sheets.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

One Year Ago: Apple-Cider Doughnut Cake

Two Years Ago: Chocolate-Avocado Pudding

Three Years Ago: Lemony Butter Cookies and Vanilla Rose Cake

Four Years Ago: Speculoos and Mini M&M Cookies

Five Years Ago: Banana-Walnut Chocolate Chip Cookies and Pretzel-Shortbread Bars

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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