Brown Butter Milk Chocolate Chip Toffee Cookies

chocolate chip toffee cookies on baking sheet.

5 from 2 votes

Brown Butter Milk Chocolate Chip Toffee Cookies

These toffee cookies are loaded with rich brown butter and sweet milk chocolate chunks. The thick & soft centers contrasted with the gooey chocolate and snappy toffee pieces make these cookies truly irresistible!

Prep Time 30

Cook Time 12

Total Time 42

Servings30 cookies

Coursecookies

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the toffee:

56 g (4 tablespoon) unsalted butter
106 g (½ cup) brown sugar

For the cookie dough:

270 g (2 ¼ cups) all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
170 g (¾ cup) brown butter , start with 213g (15 tbsp) unsalted butter
160 g (¾ cup) dark brown sugar
100 g (½ cup) granulated sugar
1 large egg, room temp
2 teaspoon vanilla extract
113 g (4 oz) milk chocolate chunks,
Toffee pieces, reserve some for topping
Flaky sea salt, for sprinkling

Instructions

For the toffee:

In a small saucepan, add the butter and brown sugar. Place over medium heat and stir frequently until it reaches 300 degrees F.
Immediately pour the hot toffee onto a parchment lined baking sheet. Allow to set until solid and cool.
Break the toffee into small pieces with your hands. Reserve a small amount for topping the cookie dough.

For the cookie dough:

In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Brown the butter: In a small saucepan, add 213g (15 tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 170g (¾ cup).
To the brown butter, whisk in the sugars, then the egg and vanilla until fully combined.
Add the dry ingredients and fold until mostly combined.
Lastly, fold in the milk chocolate chunks and toffee pieces.
Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Chill in the fridge for at least 1 hour or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Place the chilled cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more milk chocolate and toffee pieces, if desired. Bake the cookies for about 12 minutes until golden on the edges.
Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
Allow them to cool for a few minutes on the baking sheet, then sprinkle with flaky sea salt and enjoy!

Notes

A note on browning butter... Start with a few extra tablespoons of unsalted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
Chill the portioned cookie dough. To ensure the flour absorbs the brown butter properly and the cookies bake up thick, don't skip the chill time!
Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

Nutrition Facts

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