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–+ servings
Browned Butter Toffee Chocolate Chip Cookies

Ultimate Browned Butter Toffee Chocolate Chip Cookies to Indulge

Experience the irresistible flavors of Browned Butter Toffee Chocolate Chip Cookies in this delightful recipe.
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Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 day
Total Time 1 day 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides richness and flavor; browning develops nutty undertones.
  • 1 cup Granulated Sugar Adds sweetness; helps with the cookie’s structure.
  • 1 cup Dark Brown Sugar Creates a rich flavor and moisture.
  • 2.5 cups All-Purpose Flour Forms the base of the cookie; the structure.
  • 0.5 cups Bread Flour Contributes to chewy texture.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Baking Powder Adds additional rise to the cookies.
  • 0.5 teaspoon Fine Sea Salt Enhances flavor.
For the Flavor Boost
  • 1 teaspoon Instant Espresso Powder Optional, enhances chocolate flavor.
  • 2 large Eggs Bind ingredients together.
  • 2 teaspoons Vanilla Extract Adds depth of flavor.
For the Sweet Indulgence
  • 1 cup Semisweet Chocolate Provides sweetness and richness.
  • 1 cup Toffee Bits Adds a crunchy texture and caramel sweetness.
  • 1 teaspoon Flaky Sea Salt For a finishing touch.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Hand Mixer
  • Whisk
  • baking sheets
  • Parchment paper
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over medium heat, swirling as it foams until browned, about 5-7 minutes. Let cool.
  2. Combine Sugars: Mix cooled butter with 1 cup granulated sugar and 1 cup dark brown sugar until smooth.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup bread flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon sea salt, and 1 teaspoon espresso powder (if using).
  4. Add Wet Ingredients: Stir in 2 large eggs and 2 teaspoons vanilla to the sugars, then add dry ingredients gradually. Fold in 1 cup semisweet chocolate chunks and 1 cup toffee bits.
  5. Chill Dough: Wrap the dough tightly and refrigerate for 24 to 72 hours.
  6. Preheat Oven: Heat your oven to 350°F (175°C) and prepare baking sheets.
  7. Portion Dough & Bake: Use a 3-tablespoon scoop to portion dough onto sheets, bake for 12-14 minutes until edges are golden.
  8. Reshape & Cool: Shape cookies into circles after baking, sprinkle with flaky sea salt, and cool on wire racks.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

For best results, use fresh baking soda and chill dough for enhanced flavor and structure.

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