Get ready to elevate your cookie game with the most irresistible, mouth-watering Brown Butter Toffee Chocolate Chunk Cookies that will make your taste buds dance with pure delight! Imagine biting into a cookie that perfectly balances the rich, nutty flavor of brown butter with the sweet crunch of toffee and decadent chocolate chunks - this is not just a cookie, this is a culinary experience that will have everyone begging for your secret recipe. Whether you're a seasoned baker or a kitchen novice, these cookies are guaranteed to become your new obsession and the star of every dessert table.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chunks
Instructions
- Brown the butter by melting it in a light-colored saucepan over medium heat. Continuously swirl and watch carefully as the butter transforms from yellow to golden, then to a rich amber color with nutty brown specks. This should take about 5-7 minutes. Pour browned butter into a heat-safe bowl and refrigerate for 20-25 minutes until slightly solidified but still soft.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in toffee bits and chocolate chunks using a spatula, ensuring even distribution throughout the dough.
- Scoop dough using a 2-tablespoon cookie scoop, placing each ball about 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft. The cookies will continue to set as they cool.
- Remove from oven and let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For best flavor and texture, store cookies in an airtight container at room temperature for up to 5 days. Optional: Sprinkle additional sea salt on top before serving for enhanced flavor.
Tips
- • The key to these incredible cookies is patience when browning the butter - watch it carefully and swirl constantly to prevent burning. • Use a light-colored saucepan when browning butter so you can easily see the color changing and prevent scorching. • Make sure to let the browned butter cool slightly before mixing to prevent scrambling the eggs. • For perfectly uniform cookies, use a cookie scoop to ensure consistent size and even baking. • Don't overbake! The cookies will continue to set as they cool, so remove them when edges are golden but centers are still slightly soft. • For an extra flavor boost, sprinkle a tiny pinch of sea salt on top of each cookie before serving. • Store cookies in an airtight container to maintain their soft, chewy texture for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 39g
Protein: 2g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 55mg
