Chewy Brown Butter Toffee Chocolate Chip Cookies
If you’re looking for the ultimate cookie recipe, this is it. These Chewy Brown Butter Toffee Chocolate Chip Cookies are gooey in the center, crisp around the edges, and loaded with melty chocolate and crunchy bits of toffee. The secret? Browning the butter. It adds a nutty, caramelized depth of flavor that makes these cookies unforgettable. Sprinkle them with a touch of flaky sea salt and you’ll never go back to regular chocolate chip cookies again.
They’re perfect for bake sales, holiday cookie swaps, or just when you need a sweet treat after dinner. The dough can be chilled ahead of time (hello meal prep cookies), and you can even freeze the balls to bake off fresh whenever a craving hits. Basically, this is your new go-to cookie recipe.
Before You Get Started
- Don’t skip browning the butter—that’s where all the flavor magic happens.
- Chill the dough at least 30 minutes (overnight if you can). It keeps the cookies thick and chewy.
- Use a cookie scoop for even-sized cookies and bakery-style looks.
- A sprinkle of flaky sea salt on top balances the sweetness perfectly.
What You Need To Make Chewy Brown Butter Toffee Chocolate Chip Cookies
Here’s what you’ll need to make these cookies (full measurements in the recipe card below):
- Unsalted butter
- Brown sugar
- Cornstarch
- All-purpose flour
- Vanilla extract
- Baking soda
- Egg + egg yolks
- Milk chocolate Morsels
- Toffee pieces & bits (like Heath bars, chopped)
- Flaky sea salt
How To Make Chewy Brown Butter Toffee Chocolate Chip Cookies
1
Preheat the oven to 350°F and line your baking sheet with parchment paper.
Brown the butter in a saucepan over medium-low heat until it smells nutty and turns golden. Let it cool slightly.
2
Whisk together the sugar and browned butter until smooth.
Beat in the egg, yolks, and vanilla until creamy.
3
Stir in the dry ingredients (flour and baking soda) until just combined.
Fold in the chocolate chips and toffee pieces.
4
Chill the dough in the fridge for at least 30 minutes.
Scoop into balls, place on your sheet, and bake 10–12 minutes until golden on the edges.
5
Finish with flaky sea salt and let them cool slightly before devouring.
Chewy Brown Butter Toffee Chocolate Chip Cookies
Ingredients
- 14 tablespoons unsalted butter
- 1 1/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 whole egg room temperature
- 2 large egg yolks room temperature
- 2 tablespoons vanilla extract
- 1⅔ cups all-purpose flour
- 1/2 tsp cornstarch
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1 cup milk chocolate morsels
- 1 cup English toffee bits (Heath brand)
- 1 Heath Bar chopped (or 7 mini heath bars)
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the butter: In a saucepan over medium-low heat, melt the butter. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty. Remove from heat and allow to cool in a glass bowl.
- Mix sugars and butter: In a large mixing bowl, combine the granulated sugar, brown sugar and slightly cooled brown butter. Mix until well combined.
- Add eggs and vanilla: Add the egg, egg yolks, and vanilla extract to the sugar-butter mixture. Mix until smooth and creamy.
- Incorporate dry ingredients: In a separate bowl, whisk together the flour, cornstarch and baking soda. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate and toffee: Gently fold in the chocolate and toffee pieces until evenly distributed throughout the dough.
- Chill the dough: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours. This helps prevent the cookies from spreading too much.
- Form cookie dough balls: Using a cookie scoop or spoon, scoop out dough and place on the prepared baking sheet, leaving space between each cookie.
- Bake the cookies: Bake for 10–12 minutes, or until the edges are golden brown. The centers may still look slightly undercooked, but they’ll continue to set as they cool.
- Cool and enjoy: Top with flaky sea salt. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
