brown-butter-chocolate-chunk-toffee-cookies

Chocolate Cookies

Brown Butter Chocolate Chunk Toffee Cookies

December 5, 2019

A crispy on the outside, chewy on the inside jumbo cookie chock full of brown butter, homemade toffee bits and […]

A crispy on the outside, chewy on the inside jumbo cookie chock full of brown butter, homemade toffee bits and dark chocolate chunks. This cookie has it all and then some!

This post is sponsored by Cuisinart. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.

It’s #NationalCookieDay and no one is more excited about this fact than moi. I keep a running calendar of all the foodie holidays throughout the year and this one has circles and stars all around it so it’s not to be missed. It’s by far my favorite foodie holiday ever and arguably the best day of the year!

So to celebrate I’m bringing you a recipe for the most ridiculously delicious brown butter chocolate chunk toffee cookies. You heard that right. Brown butter {check}, dark chocolate {check} and homemade toffee {check}. Oh, and salted tops of course. These cookies will be the star of your holiday cookie swap so take a tip from me and make two batches. You’ll be glad you did!

WHY ARE THESE COOKIES SO GOOD?

The best part about these cookies, aside from how insanely delish they are, is that I baked them up in mere minutes in Cuisinart’s new Compact AirFryer Toaster Oven. This sleek and compact countertop appliance is literally the best invention ever. It bakes, broils, toasts and fries all of your favorite foods in no time. So now when that late night cookie craving strikes I can just pop a few cookies from my freezer stash into the AirFryer and not even bother cranking up the ‘ol oven. Like I said, best invention EVER! I’m thinking you’ll definitely want to add this rock star appliance to your holiday wish list!

To make these cookies, we start by browning the butter in a skillet. This just takes five minutes so don’t even think about skipping this step. Brown butter really brings out all those dreamy caramel notes that every chocolate chip cookie deserves. Take my word for it, brown butter is just better. Once the butter is browned, leave it out to sit for at least 30 minutes to be sure it doesn’t turn your eggs into scrambled eggs. Been there, done that. It’s not pretty.

Next we combine the brown butter with two types of sugars and then add the eggs and vanilla. Be sure to scrape down the sides of the bowl now and then to be sure everything is incorporated. After whisking together the dry ingredients, we’ll add those to the sugar and butter mixture to combine just until a few streaks of flour remain. For this last step, you’ll want to remove the bowl from the mixer and stir in the toffee bits and chocolate chunks with a wooden spoon. You know the drill….do not over mix your dough.

Now comes the hard part. Yep, you guessed it. For best results, you must let the dough rest for 30 minutes to an hour. This helps to ensure that the cookies keep their shape while baking.

For puffier, slightly thicker cookies try chilling the dough for as long as 24-36 hours. Or do like me and keep a stash of cookie dough in the fridge at all times and bake them off one {or two!} at time when the craving strikes. Just pop them in the Cuisinart Airfryer and bake at 350 and pour yourself glass of milk while you wait for your warm-from-the-oven-cookies.

HOW TO MAKE THE BEST BROWN BUTTER CHOCOLATE CHUNK TOFFEE COOKIES

Use room temperature ingredients. Believe me, I’m tempted to break all the baking rules when I’m craving cookies. Especially this one. But using room temperature dairy products is RULE #1. Be sure your butter and eggs room temp before starting to mix your dough.

Chocolate chunks > chocolate chips. Okay, so you might be like, does it really matter?? Well…yes and no. I’ve never really met freshly baked chocolate chip cookie that I didn’t like but if you want a seriously off the hook, out of this world cookie then grab some dark chocolate wafers. Unlike regular chocolate chips, the wafers melt into dreamy little pools of chocolate as the cookies bake. Trust me, there’s nothing better.

Use homemade toffee. If you are in a hurry or that cookie craving just can’t wait, by all means grab a bag of store-bought toffee bits and get mixing. If you are in the market for a seriously remarkable cookie, make this Almond Toffee {minus the nuts on top} and chop it into bits before adding to the dough. Sure, it will take a little planning ahead, but the good news is you’ll have plenty of extra toffee to snack on while the cookies bake.

Make your cookies pretty. I get gobs of messages and emails about how I make my cookies look so uniform and well, pretty. I do love a perfectly round cookie and if you do too, follow these two tips. First, use a cookie scoop or ice cream scoop to portion out your cookie dough. If you are really going for perfection here, weigh each cookie dough ball on a kitchen scale and be sure they are equal. Then use your hands to roll each scoop into a uniform ball. Place each ball onto the cookie sheet at least two inches apart. Once the cookie is baked, just as they come out of the oven, use the edge of a spatula to gently press the outsides of the cookie in towards the middle to make a round shape. Don’t worry if it’s not perfect, the cookies will still taste a-m-a-z-i-n-g!

HOW TO STORE YOUR COOKIES

On the off chance that you have any leftover cookies that need safe keeping, let them cool to room temperature and wrap tightly and store in a cool, dry place. Baked cookies can be frozen for up to two months. To freeze any extra cookie dough, scoop the dough into balls and freeze on a cookie sheet lined with parchment paper for about an hour. Once frozen, wrap tightly in plastic wrap and seal in a ziplock bag or container and return to the freezer. Cookie dough can be frozen for up to two months. When ready to bake, remove from the freezer and let rest on the countertop for 10-15 minutes while oven is preheating. Bake according to recipe.

I’m starting to think it’s not so nice to keep you here one more minute when you could be off baking up these to-die-for brown butter chocolate chunk toffee cookies. So get to it bakers and I’ll meet you back here tomorrow with another delicious cookie recipe as #CookieWeek continues here on BBB.

Happy Baking!

If you love these Brown Butter Chocolate Chunk Toffee Cookies, you may also like:

Wanna-Be Brownie Cookies

Classic Chocolate Chip Cookies & Five Tips for Perfect Cookies Every Time

Healthy Flourless Almond Butter Chocolate Chunk Cookies

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brown-butter-chocolate-chunk-toffee-cookies

Brown Butter Chocolate Chunk Toffee Cookies

  • Author: Browned Butter Blondie
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins
  • Category: Cookies

Description

A crispy on the outside, chewy on the inside jumbo cookie chock full of brown butter, homemade toffee bits and dark chocolate chunks. This cookie has it all and then some!


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 ounces toffee, chopped into bits
  • 1 3/4 cups chocolate wafers (I used Guittard 72% cacao), chopped
  • Flakey sea salt for sprinkling

Instructions

  1. To brown the butter, place in a medium saucepan over medium heat. Stir often as the butter melts and then begins to foam. The butter will begin to sizzle. Continue stirring. Once the sound stops, you’ll see bits of brown butter falling to the bottom of the pan. At this point, pour the butter into the bowl of a stand mixer and let sit at room temperature for 30 minutes.
  2. While the butter cools, whisk together flour, baking soda, and salt in a medium bowl.
  3. Line two baking sheets with parchment paper and set aside.
  4. Once the butter has cooled slightly, add sugars and beat with the paddle attachment of the electric mixer for one minute, until sugar is well incorporated.
  5. Add eggs, one at time and then vanilla. Mix until combined and then increase speed to medium high and beat for 1-2 minutes until mixture becomes thick and lighter in color.
  6. Reduce mixer speed to low and add dry ingredients in two additions. Mix only until a few streaks of flour remain. Do not over mix.
  7. Remove bowl from the mixer and stir in chopped toffee and chocolate wafers.
  8. Use a wooden spoon or spatula to gently combine.
  9. Let dough sit at room temperature to thicken for at least 30 minutes before baking. For thicker, fluffier cookies, refrigerate the dough for 24-36 hours.
  10. Preheat oven to 350 degrees.
  11. Scoop cookie dough into uniform balls using a cookie scoop and place on prepared cookie sheets two inches apart.
  12. Bake for 10-12 minutes or until edges are golden brown and centers are just set, but still soft.
  13. Remove the pan from oven and let cookies rest on the baking sheet for 10 minutes before transferring to a baking rack to cool completely.
  14. Sprinkle with flakey sea salt before serving if desired.
  15. *Recipe adapted from Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

Notes

Chopped dark chocolate can be used in place of chocolate wafers.
Recipe adapted from Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

**Recipe adapted from Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies

  • Reply
    Sally
    April 19, 2022 at 12:28 am

    Hi! I absolutely LOVE these cookies! I prefer to refrigerate the cookies before baking. Do you usually leave these out at room temperature for a little while to make it easier to scoop? Thanks!!

  • Reply
    Anonymous
    July 9, 2021 at 10:24 pm

    Do you chop any of the wafers before mixing them in or just let them do their thing whole? I assume some will break while mixing in anyway?

    • Reply
      Heather Mubarak
      July 9, 2021 at 11:04 pm

      I left them whole but you can certainly chop them up a bit if you prefer. Enjoy the cookies!

  • Reply
    Areeba Raza
    June 12, 2021 at 10:10 pm

    Hi, I’m planning on making this soon with the almond toffee, wondering if I can omit the slivered almonds inside the toffee (as well as on top).

    • Reply
      Heather Mubarak
      June 14, 2021 at 6:34 am

      The nuts in the matrix of the toffee help to bind the butter and sugar together so I don’t recommend omitting them altogether. You can try replacing them with another nut like pecans. The nuts sprinkled on top of the chocolate are completely optional. Let me know how it goes!

  • Reply
    Tish
    February 10, 2021 at 3:29 pm

    Made these! So worth it! I made smaller – so cooked less time. But so so good! Everyone loved them!

  • Reply
    Gillian
    May 7, 2020 at 6:27 pm

    Hi! How many cookies does this make?

    • Reply
      Heather Mubarak
      May 9, 2020 at 6:00 pm

      It all depends on how large your cookie scoop is…I would say 16-18 large cookies on average.

  • Reply
    Caitlin
    January 5, 2020 at 8:21 pm

    What’s the oven temperature?

    • Reply
      Heather Mubarak
      January 6, 2020 at 5:27 am

      Hi. Bake the cookies at 350 degrees. Enjoy!

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