Get ready to experience a cookie that will absolutely transform your baking game! These Brown Butter Chocolate Chunk Toffee Cookies are not just another sweet treat - they're a mind-blowing combination of nutty browned butter, rich chocolate chunks, and crunchy toffee bits that will make your taste buds dance with joy. Imagine a cookie so decadent, so perfectly balanced between crisp edges and soft centers, that it'll become the star of every dessert table and the most requested recipe in your collection.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup toffee bits
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt butter slowly, stirring constantly, until it turns a golden amber color and develops a nutty aroma. This process takes about 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- While butter is cooling, whisk together flour, baking soda, and salt in a separate medium bowl. Set aside.
- Add brown sugar and granulated sugar to the cooled browned butter. Using an electric mixer, cream the mixture until smooth and well combined, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chunks and toffee bits using a spatula, distributing evenly throughout the dough.
- Cover the cookie dough and refrigerate for at least 1 hour to allow flavors to meld and prevent excessive spreading during baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough using a 2-tablespoon cookie scoop, placing cookies 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Brown butter is the secret weapon - take your time and watch it carefully to achieve that golden amber color without burning.
- Refrigerating the dough is crucial! This helps develop deeper flavors and prevents cookies from spreading too thin.
- Use a light-colored saucepan when browning butter so you can easily monitor the color change.
- For consistent cookies, use a cookie scoop to ensure uniform size and even baking.
- Let cookies rest on the baking sheet for 5 minutes after removing from the oven - they'll continue to set and become perfectly crisp.
- Store in an airtight container and enjoy within 2-3 days for maximum flavor and texture.
Nutrition Facts
Calories: 224kcal
Carbohydrates: 36g
Protein: g
Fat: 14g
Saturated Fat: g
Cholesterol: mg
