These easy Browned Butter Toffee Chocolate Chip Cookies are the ultimate soft and chewy chocolate chip cookie recipe! These cookies come together in about 20 minutes and you'll find yourself wanting to whip them up weekly.
These cookies are lovingly referred to as my "silver platter chocolate chip cookies" because they are worthy of a silver platter!
Key Ingredients
- Unsalted butter: if you only have salted butter, reduce the Kosher salt to ¾ tsp.
- All-purpose flour: spoon and level your flour for the most accurate measurement.
- Eggs: I always use pasture-raised eggs.
- Chocolate chips: semi-sweet chocolate chips add the perfect richness to these cookies.
- Toffee bits: you can find these in the candy aisle of most grocery stores.
- Flake salt: for topping! It is optional but I highly recommend giving it a try! The sweet and salty pair so well together.
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Expert tips
Be sure not to overcook the cookies. They are done as soon as you see the slightest bit of browning on the bottom of the cookie. The cookies will continue to cook once they are out of the oven and they will be so soft and perfectly chewy!
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I hope you and your family enjoy these as much as mine do and please leave a comment below letting me know what you think!
📖 Recipe
Browned Butter Toffee Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature, divided
- ¼ cup sugar
- ¾ cup light brown sugar
- 1 ½ teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- ¾ cup semi-sweet chocolate chips
- ½ cup toffee bits
- flaky sea salt to taste
Instructions
- Preheat oven to 350° F and position oven rack in the middle.
- To make the brown butter, in a small pan on medium-high heat, melt half of the butter. Continually swirl the pan until butter begins foaming and there are auburn brown bits at the bottom, about 5 minutes. Take off the heat and cool for 5 minutes.
- Using a standing or hand-held mixer, beat the brown butter, room temperature butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs and mix until just combined.
- Add flour, salt, and baking soda to the sugar and egg mixture. Mix until combined. Fold in chocolate chips and toffee bits.
- If dough is sticky, refrigerate for 10 minutes. Scoop cookie dough into 16 equal sized balls and place cookie sheets at least 4 inches apart from one another. Bake for 8-10 minutes, or until the bottoms of the cookies just begin to brown.
- Cool cookies on a cooling rack and top with flaky sea salt.
Notes
- 1x makes about 16 medium-sized cookies.
Video
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Laura says
I can't wait to make these! They look amazing!
ccstableblog says
Thank you so much, Laura! I hope you like them!
susan says
I consider myself a chocolate chip cookie expert and these are hands down the best chocolate chip cookies I have ever made!! It is a combination of the browned butter, toffee chips and sea salt that make them out of this world! And so easy!! Thank you Caitlin for sharing this recipe!
Caitlin from CC's Table says
Thank you so much, Susan! I am so glad you liked them!
Laura says
Amazing! When my boyfriend tried them, he said they were hands-down one of the best cookies he's ever had and proceded to eat 4! Being someone who loves salty and sweet, the touch of sea salt and decadence of semi-sweet chocolate chips offers incredible, satisfying flavor. I've never browned butter while baking cookies before- genius! Seriously mouth-watering, these are going to be in our regular recipie rotation.
Caitlin from CC's Table says
Hooray! I'm so happy they were a success! Thank you so much for trying them!
Alison says
These are the soft, melt-in-your-mouth cookies of your dreams. I made the whole batch but froze half. When the cravings hit, I was just 10 minutes away from fresh cookies!! The flaky salt is a game changer.
Caitlin from CC's Table says
Hooray, this makes me so happy to hear! Thank you for the great review!