There is something incredibly beautiful about taking simple, real ingredients and transforming them into absolute magic in the kitchen. Yesterday, while melting down a fresh batch of local farmhouse butter, that nutty, golden aroma filled the entire house and reminded me why I love wholesome, loaded baking. These brown butter toffee cookies are a celebration of that natural abundance.
We are packing these thick, gooey cookies with pools of real semisweet chocolate and sweet, crunchy toffee bits. The brown butter base adds a deep, caramelized flavor that pairs perfectly with a sprinkle of flaky sea salt from the pantry. They require a little patience while the dough chills, but the beautiful, bakery-style results are completely worth the wait.
Wholesome Loaded Goodness
You are going to fall completely in love with the deep, authentic flavors of these cookies. Browning the butter creates a rich, toasted foundation that makes every single bite feel special and comforting.
We don’t skimp on the add-ins around here, so every cookie is generously studded with real chocolate and crunchy toffee. They bake up perfectly thick with chewy centers and beautifully crisp edges, finished with just a touch of sea salt to balance the natural sweetness.
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Brown Butter Toffee Cookies 2
- Total Time: 24 hours 32 mins
- Yield: 24 cookies
Description
These thick, bakery-style cookies feature a rich brown butter base loaded with pools of semisweet chocolate and crunchy toffee bits. A long chill time develops a deep, caramelized flavor that is perfectly balanced by a finishing touch of flaky sea salt.
Ingredients
- 227 grams (2 sticks) unsalted butter
- 100 grams granulated sugar
- 200 grams dark brown sugar
- 190 grams all-purpose flour
- 127 grams bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder (optional)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 283 grams (10 ounces) semisweet chocolate, chopped
- 1 cup toffee bits
- Flaky sea salt, for topping
Instructions
- In a medium stainless steel pan over medium heat, gently melt the butter, swirling occasionally until it foams and turns a deep amber color with toasted bits at the bottom.
- Immediately pour the brown butter and all the toasted bits into a mixing bowl and stir in the granulated and dark brown sugars; let the mixture cool completely to room temperature.
- In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and espresso powder until well combined.
- Whisk the eggs, egg yolk, and vanilla into the cooled butter mixture, then gently fold in the dry ingredients using a rubber spatula until just combined.
- Fold in the chopped chocolate and toffee bits, then wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours (up to 72 hours).
- Preheat oven to 350ºF and let dough sit at room temperature for 1 hour; scoop 3-tablespoon sized balls onto parchment-lined baking sheets.
- Bake for 12 to 14 minutes until golden brown, then use a round biscuit cutter to shape the warm cookies and finish with a sprinkle of flaky sea salt.
Notes
Ensure your eggs and egg yolk are at true room temperature before mixing them into the cooled butter to prevent the fats from seizing and to ensure a smooth dough. If you cannot wait the full 24 hours for chilling, even a 4-hour rest will help, though the flavor and thick texture will not be as pronounced. Using high-quality block chocolate rather than chips will result in those beautiful, melty pools of chocolate seen in professional bakeries.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Fresh and Abundant Ingredients
The magic of these cookies comes from high-quality, real ingredients that bring so much natural flavor. Here is what you will need from your pantry:
- Unsalted Butter: Real butter is the star! Browning two sticks (227 grams) creates that incredibly nutty, golden base.
- Sugars: A mix of granulated (100 grams) and dark brown sugar (200 grams) creates the perfect chewy texture and deep molasses flavor.
- Flour Blend: Combining all-purpose (190 grams) and bread flour (127 grams) gives these cookies a gorgeously thick, bakery-style chew.
- Chocolate & Toffee: We use a full 10 ounces (283 grams) of chopped semisweet chocolate and a generous cup of toffee bits for that wholesome loaded texture.
- Real Vanilla & Espresso: Two teaspoons of pure vanilla extract and a touch of optional espresso powder bring out the beautiful cocoa notes.
The Natural Process
Step 1: Brown the Butter
In a medium stainless steel pan over medium heat, gently melt your butter. Swirl the pan occasionally as it foams and pops. Once the popping quiets and you see beautiful amber bits forming at the bottom, pour it immediately into a mixing bowl—make sure to scrape all those flavorful brown bits into the bowl too!
Step 2: Mix Sugars and Cool
Stir the granulated and dark brown sugar directly into the hot brown butter until well combined. Set this mixture aside to cool completely to room temperature.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and espresso powder until beautifully blended.
Step 4: Create the Dough
To your cooled butter mixture, whisk in the room-temperature eggs, egg yolk, and vanilla extract. Gently fold in the flour mixture using a rubber spatula until just combined. Finally, fold in the chopped chocolate and toffee bits for that loaded finish.
Step 5: Chill Patiently
Wrap your dough tightly in plastic wrap and let it rest in the refrigerator for at least 24 hours (and up to 72 hours). This resting time is when the natural flavors truly develop!
Step 6: Scoop and Bake
Let the dough sit at room temperature for about an hour so it is soft enough to scoop. Portion into 3-tablespoon balls and place on parchment-lined baking sheets. Bake at 350ºF for 12 to 14 minutes until golden brown.
Step 7: Shape and Salt
Right out of the oven, use a large round biscuit cutter to gently scoop the warm cookies into perfectly round, thick shapes. Finish with a sprinkle of flaky sea salt and let them cool on wire racks.
Fresh Wisdom for Perfect Cookies
For the absolute best texture, please do not skip the chilling time! Letting the dough rest in the fridge for 24 hours allows the flours to hydrate and the natural vanilla and brown butter flavors to bloom beautifully. If you love a thick cookie, using bread flour is a wonderful trick we also use in our favorite bakery-style chocolate chip cookies.
When browning your butter, watch it closely—it can go from gorgeously golden to burnt in just moments. Using a light-colored or stainless steel pan helps you see the exact color of the butter solids as they toast!
Natural Swaps and Additions
This wholesome dough is a wonderful canvas for your favorite natural mix-ins. If you love deep, nutty flavors, try swapping half the chocolate chunks for roasted pecans or walnuts. You can even take inspiration from beautifully crafted browned butter toffee chocolate chip cookies and play with different ratios of dark and milk chocolate!
For a comforting fall twist, a dash of cinnamon or fresh nutmeg in the dry ingredients adds a beautiful warmth. If you are baking for someone who loves butterscotch, swap the toffee bits for butterscotch chips—a trick that brings all the joy of our classic oatmeal cookies into this brown butter base.
Natural Presentation
These gorgeous, thick cookies are best served slightly warm, when the chocolate is still beautifully melted and the toffee bits are perfectly gooey. I love piling them high on a rustic wooden board or an earth-toned ceramic platter for casual afternoon gatherings.
They are incredibly comforting paired with a hot cup of French press coffee or a tall glass of cold milk. If you are building a lovely holiday cookie tin, these pair wonderfully with delicate, beautiful butter spritz cookies for a beautiful contrast in texture and size.
Keep Your Baking Abundant
Baking should always be a joyful celebration of real ingredients, and I hope these brown butter toffee cookies bring so much warmth to your kitchen! The nutty aroma of the butter and the gorgeous pools of melted chocolate are truly a baker’s reward.
I would absolutely love to see your beautiful, wholesome loaded cookies! Please share your baking adventures with me on Instagram and tag your photos. You can also pin this recipe on Pinterest for your next baking weekend, or join our wonderful community on Facebook to talk about all things fresh and delicious.
