Decadent chocolate chip cookies with brown butter, toffee bits, and flaky sea salt!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Servings: 16cookies
Author: Caitlin Charlton
Ingredients
1cupunsalted butterroom temperature, divided
¼cupsugar
¾cuplight brown sugar
1.5teaspoonvanilla extract
2eggs
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonKosher salt
¾cupsemi-sweet chocolate chips
½cuptoffee bits
flaky sea saltto taste
Instructions
Preheat oven to 350° F.
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 enjoy!
Video
Notes
1x makes 16 medium-sized cookies.
I bake 5-6 cookies per 9x13 cookie sheet on the medium and lower racks of my oven.