If I were to bet money on a recipe to use during a baking championship, these toffee chocolate chip cookies would be the ones. They are addicting. The blend of chocolate chip and toffee create a delectable sweetness, and then BAM you get the flaky sea salt on top to take you to another world. The sweet and salty combo is just my favorite. As if these toffee chocolate chip cookies couldn’t get any better, the texture of being soft and chewy will have you craving more!
How do I brown butter?
Browning the butter adds a more caramelized flavor that regular melted butter can’t achieve. It is important to brown your butter in this recipe! When browning butter, you are essentially cooking the butter until the milk solids turn brown. You will notice the butter scent transforming into a nutty aroma.
To do so, you will cut the 1 cup (or 16 tbsp) of butter into tbsp pieces. Place the evenly cut pieces into a saute pan and mix until melted over medium heat. When the butter has completely melted, it will start to foam. Continue whisking or stirring constantly over medium heat for 5-7 minutes until you see small brown pieces start to form on the bottom of the pan. Once you see the brown pieces, remove from heat immediately and place into a separate bowl to cool. Don’t let it cool for too long or it will solidify.
Where do you buy the toffee bits?
For ease and convenience, I buy the prepackaged toffee bites at my local grocer or you can find them online. My go-to brand is Heath’s toffee bits. They are very small so you don’t have to spend any extra time cutting it into smaller pieces.
What if I don't have flaky sea salt?
If you don’t have flaky sea salt don’t fret…. you can omit it and I guarantee you that these toffee chocolate chip cookies will still taste amazing. If you don’t end up putting sea salt on top, I would place a few extra toffee bits or chocolate chips on top of the dough ball prior to baking.
What kind of chocolate chips can I use?
To sweeten up these cookies, I use bittersweet chocolate chips. If you would rather use dark chocolate chips or milk chocolate, go for it! Dark chocolate may add a little bitterness to the cookie, but if you are a dark chocolate fan then I know you would really enjoy it.
Do I have to chill the dough?
Yes, yes, yes. If you are pressed for time, I still recommend chilling the dough for at least 2 hours. You can chill the dough for up to 72 hours. Because this recipe uses brown butter, chilling the dough will allow the flavors to develop so you will really end up with richer flavors in the cookie. It will also prevent the cookies from spreading too much. As if I haven’t convinced you yet why to chill your dough, I learned from Taste of Home that chilling the dough allows the flour to break down into sugar, making the dough taste sweeter. Needless to say, chill your dough!
Toffee Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 16 tbsp
- 1 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup toffee bits
- flaky sea salt for topping
Instructions
- Brown the butter. To do this, you will cut the 1 cup (or 16 tbsp) of butter into tbsp pieces. Place the butter pieces into a saute pan and mix until melted over medium heat. When the butter has completely melted, it will start to foam. Continue whisking or stirring constantly over medium heat for 5-7 minutes until you see small brown pieces start to form on the bottom of the pan. Once you see the brown pieces, remove from heat immediately and place into a separate bowl to cool for at least 5 minutes.
- While the butter is cooling, get a separate bowl to add in the flour, baking soda, and salt. Mix together.
- Once the butter has cooled, mix in the brown sugar and granulated sugar. Whisk in the eggs and vanilla.
- Add the wet ingredients to the dry ingredients (flour mixture) and mix until fully incorporated.
- Mix in the chocolate chips and toffee bits using a rubber spatula or spoon.
- Scoop the dough into 1 inch balls and place on a plate or cookie sheet. Cover and let chill in the fridge for at least 2 hours.
- After the dough has chilled, preheat the oven to 350 degrees Fahrenheit. Place each cookie ball about 2 inches apart. Optional: place a small pinch of flaky sea salt on top of each dough ball. Bake for 14 minutes.
- Allow cookies to cool on a baking rack. They will seem soft initially, but they will harden as they cool.
Notes
- Browning the butter is essential for this recipe- it is the secret for making this recipe out of this world!
- Make sure to chill your dough for at least 2 hours, but no more than 72 hours
- If you desire more chocolate chips depending on how your dough turns out, feel free to add more chips. No harm there!
- You can use either light or dark brown sugar
- I used the brand Heath toffee bits
This batch yields 2 dozen cookies. Don’t forget to brown your butter and chill the dough, as it really transforms these toffee chocolate chip cookies into a decadent dessert. If you are on a cookie kick, check out some of my other cookie recipes below!
Oatmeal Whoopie Pie Cookies
Peanut Butter Chocolate Chip Cookies
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Leave a comment and let me know how your toffee chocolate chip cookies turn out!
1 Comment
These cookies are DELICIOUS!!! Some of the best I’ve ever had! I love the tip about how important it is to chill the dough.