Brown Butter Toffee Chocolate Chunk Cookies

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Brown Butter Toffee Chocolate Chunk Cookies-the brown butter makes these cookies extra special. Plus, they have all of my favorite ingredients: toffee, chocolate chunks, and a sprinkling of sea salt. These cookies are a MUST make! 

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com. Everyone LOVES these cookies! A MUST make! #recipe #cookies

At my last check-up, my midwife told me I needed to gain a little weight. Nothing serious to worry about, I am just a little small for being 32 weeks pregnant. I am incorporating more healthy fats and calories into my diet…and more cookies. I am pretty sure gaining weight involves cookies, at least that is what I am telling myself:) I went home from my appointment and baked Brown Butter Toffee Chocolate Chunk Cookies and enjoyed one for me and one for the baby…and maybe a few extras:)

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com

I can’t even begin to describe how good these cookies are. They are almost too good to be true. The brown butter takes these cookies to a whole new level. If you haven’t baked with brown butter, you are missing out! I love the deep, nutty flavor it adds to the cookie. And it isn’t hard to brown butter, you just have to watch it closely and have a little patience.

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com. Everyone LOVES these cookies! A MUST make!

The cookies are chewy on the inside and crisp around the edges. And just when you think the cookies couldn’t get any better, they do! I add in chunks of chopped up Heath candy bars. The toffee flavor goes perfectly with the brown butter. Oh, and I don’t stop there, I finish the cookies with a touch of sea salt.

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com. These cookies are a favorite at our house! One of our very favorite cookie recipes!

Brown Butter Toffee Chocolate Chunk Cookies pretty much perfect! I love everything about them! I could eat a big stack every day…and I just might until this baby is born! And FYI-these cookies freeze well. I put a few in our freezer to save for a rainy day, but I couldn’t stay away. I’ve already gotten into my “secret” cookie stash in the freezer. Oops! 🙂

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com.The brown butter makes these cookies extra special! #cookies #recipe

If you are looking for a new cookie recipe to try, look no further. You have to try my Brown Butter Toffee Chocolate Chunk Cookies. They are a favorite at our house and I think you will enjoy them too! Happy cookie baking!

If you are looking for more brown butter recipes, here are a few of our favorites:

Once you start browning butter, you can’t stop:) Enjoy!

Brown Butter Toffee Chocolate Chunk Cookies Recipe on twopeasandtheirpod.com These cookies are the BEST! #cookies

Brown Butter Toffee Chocolate Chunk Cookies

The brown butter takes these cookies to a whole new level. And then I add in toffee, chocolate chunks, and a little sea salt. These cookies are a must make!
5 from 2 votes
Cook Time
10 minutes
Servings
32 cookies

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1/2 cup chopped Heath or Skor toffee candy bars
  • Coarse sea salt to sprinkle on top

Instructions

  1. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

  2. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.
  3. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.
  4. Add the egg, egg yolk, and vanilla and mix until combined.
  5. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.
  6. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.
  7. When ready to bake, preheat oven to 350 degrees F. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.
  8. Bake cookies for 10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely...or eat a warm cookie! I won't tell:) Store cookies in an air-tight container for 2-3 days. These cookies also freeze well.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Maria,
    These cookies look amazing–I’ve never cooked anything other than eggs with browned butter, and that was because I got distracted on Pinterest!
    I am glad I’ve got a bag of Heath Bar Bits (near the chocolate chips in the baking aisle) to add to these.
    Thanks!

  2. Now that’s a good problem. And I love your solution….cookies. Cookies are always a solution to every problem. I think I’ll make my own secret stash for the freezer.
    These look perfect. 🙂
    Have a wonderful Monday Maria!

  3. Brown butter makes everything better. And yay for you, that you get to put on weight. I think usually it is the opposite 🙂 eat up and enjoy!

  4. You know, when I was prego, no one had to tell me to gain weight. I guess I did a good job all by myself! All 50 pounds of it.

    After all, who doesn’t love toffee in health form because I can’t name a single person. And the sea salt on top …….brilliant =)

  5. I made these last night and they were fantastic! I’ve never cooked with brown butter before, but now I’m a total convert – the flavor is awesome. Thanks for the great recipe!

  6. I cannot wait to make these. Yum! Your cookies look so perfectly shaped. Did you roll the dough into balls or use a cookie scoop? Did you flatten before baking?

    Thanks! And congratulations on the upcoming bundle of joy!

  7. Hi…i would really like to make these but i am not familiar with the cup ratio. Im only used to following recipes with grams or ounces. Would you be able to convert this for me so i can attempt to make these gorgeous cookies?

    Thank you!

  8. Thanks! These look delicious. Am planning to bake them this weekend for our overnight guests.

    Do you roll these in balls and bake or is it more free form spoonfuls? I find that rolling them sometimes gives a denser cookie but these look perfect. Thanks!

  9. Just baked these, and they are amazing! I had to stop myself from eating all the dough. Now I’m trying not to eat all the cookies before supper. Thanks for the recipe:-)

  10. I just made these and they turned out so well! Took 11 minutes in the oven. They flattened nicely. I used a 1 T scoop so they were round when they went into the oven.

    Made about 42 cookies using the 1 T scoop. Also, I skipped the chilling step and they still turned out fine. Unfortunately, my baby is 21 years old so I need to lose weight not gain!!! HA HA.

  11. These are dangerously delish! I think this will be my new go to chocolate chip cookie as it is a chocolate chip cookie with a couple of twists! I chopped up mini heath bars so I would have bigger pieces than the bag of heath chips. I also did 3/4 c heath and 3/4 chocolate chunks…delicious!

  12. I love the taste of the cookies but mine really spread too much almost runny I added more flour and its better but still need to play with flour options. I chilled mine before baking maybe I should have added another egg yolk.I doubled the recipe and in doing so one of my eggs had two small yokes and so I didn’t put in another yolk.
    The taste is great though.


  13. I made these cookies last week and my family and neighbors couldn’t stop eating them! I didn’t have any chocolate chips, so I just put in a bag of crushed Heath Bars, and it was fantastic! Thanks for the recipe. 

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