This Brown Butter Toffee Chocolate Chunks Cookies are one of my best chocolate chip/chunks cookies ever! With the addition of browned butter and toffee bits, these become irresistible. This is my new FAVORITE cookie recipe and they turn out perfect every time!
These cookies are thick, soft, and chewy with a fantastic nutty flavor from the browned butter. I do not have words to describe how much I love browned butter. It makes so much difference in a flavor to any baked goods.
This is a pretty simple, straightforward recipe (if you decide to use store-bought toffee bits, but please, try the homemade version!).
Since I am a huge caramel lover, toffee was a must in these cookies. I can’t buy toffee bits here so I decided to make my own. Alert – homemade toffee will probably melt during baking, so you won’t get that crunch, but the flavor is AH-MAZING!! So. Good!!!
WHAT INGREDIENTS YOU WILL NEED FOR THIS Brown Butter Toffee Chocolate Chunks Cookies?
- all-purpose/plain flour
- unsalted butter – browned (recipe follows)
- brown and granulated sugar
- egg and egg yolk
- baking soda
- dark chocolate chunks (not chips) or chopped dark chocolate bar
- toffee bits (homemade – recommended or store-bought)
HOW LONG DOES THESE Brown Butter Toffee Chocolate Chunks Cookies LAST AND HOW TO STORE IT?
Store them in an airtight container at room temperature up to 5 days!
How to brown butter?
What you will need is small heavy bottom saucepan and a bowl of really cold water to immerse the bottom of the pan to stop cooking the butter.
For this recipe you need 170 grams which is 3/4 cup brown butter and to make 170 grams brown butter, you will need 220-230 grams (about 1 cup) regular unsalted butter.
Place butter in the small saucepan and on low heat (if you are brave enough on medium heat) and let it melt. As butter is melting it will become foamy. It is not completely necessary but I stir my butter all the time to ensure even browning. The color will change from lemony yellow to golden to light brown, which is what we are aiming for. Believe my, you will know when butter is done as you will smell wonderful nutty aroma (you will know if you burn your butter too). As soon as you smell this (be quick, because there is a thin line between browned and burnt butter) remove the pan from heat and immerse the pan bottom into a bowl of cold water. Pour butter into a clean bowl and let it cool. I cool mine in the refrigerator if I’m planning to use it the same day and if the recipe requires room temp butter. But if you need melted butter for your recipe, just leave in to cool slightly on the counter. I usually make my butter a day before.
How to make toffee bits?
Butter a baking pan, any size will work.
Combine sugars, butter, water, and salt in a saucepan. Stir over low heat until it reaches the light-crack stage. Thermometer should read 155 C (310 F). It took me around 18 minutes on low heat. Remove from heat and stir in vanilla. Pour into greased baking pan and let it cool for one hour, cover and refrigerate for 1 hour more. Break into pieces. Measure 150 grams for cookie dough. Refrigerate the rest or eat it. I did the latter.
FEW TIPS FOR MAKING Brown Butter Toffee Chocolate Chunks Cookies:
- You can bake these cookies right away, BUT, I highly recommend overnight chill! It makes a HUGE difference in a flavor! You will get more intense flavor and deeper brown color.
- Very important if you decide to chill the dough! Bring it to room temperature prior to baking!
- Please, DO NOT OVERBAKE the cookies! 8-10 minutes (depends on the size of the cookie) is enough. They will look slightly underbaked in the middle, but that is required to make these soft and chewy!
MORE COOKIE RECIPE FOR YOU TO TRY!
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
- BROWNIE COOKIES
- CHOCOLATE MARBLE COOKIES
- POPPY SEED ROLLS COOKIES
- CRANBERRY ORANGE COOKIES
- WALNUT MERINGUE COOKIES
→If you make these cookies, please leave a comment, rate it, and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Brown Butter Toffee Chocolate Chunks Cookies
- 170 grams brown butter ( 3/4 cup) melted and cooled (you need around 230 grams/1 cup unsalted butter to make 170 grams brown butter)
- 150 grams brown sugar (¾ cup)
- 100 grams granulated sugar (½ cup)
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla
- 300 grams all-purpose flour (2 ¼ cup)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 150 grams dark chocolate chunks (5.3 oz)
- 150 grams toffee bits (5.3 oz) I used homemade, recipe follows
- 75 grams brown sugar (2.64 oz)
- 75 grams granulated sugar (2.64 oz)
- 120 grams butter (1/2 cup)
- 2 tablespoons water
- pinch of salt
- 1 teaspoon vanilla
- Line a baking pan with aluminum foil.
- Combine sugars, butter, water and salt in a saucepan. Stir over low heat until it reaches light-crack stage. Termometar should read 155 °C (310 °F). It took me around 15 minutes on low heat. Remove from heat and stir in vanilla. Pour into greased baking pan and let it cool for one hour, cover and refrigerate for 1 hour more. Break into pieces. Measure 150 grams (5.3 oz) for cookie dough. Refrigerate the rest or eat it. I did the latter.
- In a small bowl, whisk together flour, baking soda and salt; set aside.
- In a bowl, using an electric mixer (hand held or stand mixer) beat brown butter, brown and granulated sugar until fluffy, around 4 minutes. Add in egg and egg yolk one at the time, beating well after each addition, beat in vanilla. Reduce speed to low and gradually add flour mixture, mixing until just combined. Do not overmix! Gently mix in chocolate chunks and toffee bits.
- You can bake this cookies right away, but I highly recommend an overnight chill, because it makes a huge difference in a flavor. You'll get more intense toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.If you decide to chill the dough, be sure to bring the cookie dough to room temperature before baking (take it out of the refrigerator at least one hour prior baking).
- Preheat oven to 180 °C (350 °F). Line baking sheets with silicon mats or baking paper. Depending how large you like your cookies, roll 1-2 tablespoons of dough (or use small or medium cookie scoop) into balls and place them evenly spaced on your prepared baking sheets. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Do not overbake it! Remove from oven, and let cool on baking sheet 5 minutes. Transfer cookies to a wire rack and let cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.