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Brown Butter Toffee Chocolate Chunks Cookies

Mihaela K. Sebrek
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!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Resting time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 18

Ingredients
  

  • 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

Toffee Bits:

  • 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

Instructions
 

Toffee bits

  • 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.

Cookies:

  • 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.

Notes

I always suggest using a kitchen scale. If you don't have one, buy it! They are cheap and you will always ensure same results in baking!
Keyword brown butter, chocolate chip cookies, cookies
Did you try this recipe?Tag @mihaela_biteitquick on instagram! I would love to see what you've baked!