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Browned Butter Toffee Cookies with Chocolate Chips

Browned Butter Toffee Cookies with Chocolate Chunks are crispy and chewy cookies made with browned butter, toffee bits, and chocolate chunks.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Browned Butter Toffee Cookies with Chocolate Chips
Servings: 20 cookies
Calories: 304kcal
Author: Amanda Rettke--iambaker.net


  • 14 tablespoons (1¾ sticks, 198.5g) butter, divided
  • ¾ cup (150g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • cups (219g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 bag (8 ounces) Heath Milk Chocolate English Toffee bits, approximately 1½ cups
  • 1 cup (168g) semi-sweet chocolate chunks


  • Preheat the oven to 375°F. Prepare two baking sheets by lining each with parchment paper. Set aside.
  • In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt 10 tablespoons of butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off - watch closely at this stage. Tiny brown specs of milk solids will begin to appear at the bottom of the pan - constantly stir and scrape these off using a spatula so they don't stick.
  • Pour the browned butter into a large, heat-safe bowl, making sure to get all the browned bits. Then, add the remaining 4 tablespoons of butter to the bowl, stirring until the butter is completely melted.
  • To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk until the ingredients are fully incorporated.
  • Next, whisk in the egg and egg yolk for 30 seconds, or until there are no lumps. Then, set a timer for 3 minutes before whisking another 30 seconds. Start the 3-minute timer again, whisking for 30 seconds after that. Repeat the 30-seconds on (mixing), 3 minutes off, a total of FOUR times. The dough will be a beautiful dark golden toffee color. (On one of the three minutes 'off', you could mix together the flour and baking soda.)
  • In a medium bowl, add flour and baking soda. Whisk to combine and add this to the browned butter mixture, mixing until just combined.
  • Finally, fold in the chocolate English toffee bits and chocolate chunks, reserving a few for the tops of the cookies, if desired.
  • Using a 3 tablespoon scoop, portion cookies and place on the parchment-lined baking sheets. Leave about 2 inches between each cookie. Top with a few reserved chocolate and toffee chips, if adding.
  • Bake each sheet of cookies separately for 8-10 minutes, depending on the size of your cookies. Remove from the oven and let cool completely before serving.


Calories: 304kcal