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Browned Butter Toffee Chocolate Chip Cookies

Browned Butter Toffee Chocolate Chip Cookies You'll Crave

Indulge in these Browned Butter Toffee Chocolate Chip Cookies, a delightful blend of chewiness and richness sure to satisfy your sweet tooth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 day
Total Time 1 day 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Browned for nuttiness.
  • 3/4 cup Granulated Sugar Sweetens and adds crispiness.
  • 3/4 cup Dark Brown Sugar Adds moisture and caramel flavor.
  • 2 cups All-Purpose Flour Structure for cookies.
  • 1 cup Bread Flour Enhances chewiness.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Baking Powder Promotes soft texture.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness.
For the Flavor Boost
  • 1 teaspoon Instant Espresso Powder Optional, intensifies chocolate.
  • 2 large Eggs At room temperature.
  • 1 teaspoon Vanilla Extract
For the Indulgent Mix-ins
  • 1 cup Semisweet Chocolate Chopped.
  • 1 cup Toffee Bits Heath brand recommended.
  • Flaky Sea Salt For finishing, optional.

Equipment

  • Sauté pan
  • Mixing bowl
  • Whisk
  • Large Bowl
  • spatula
  • Baking sheets
  • Parchment paper
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt 1 cup of unsalted butter in a sauté pan over medium heat. Cook until deep amber and nutty, about 5-7 minutes.
  2. Combine Sugars: Mix ¾ cup granulated sugar and ¾ cup dark brown sugar into the warm browned butter. Cool for 10 minutes.
  3. Prepare Dry Ingredients: Whisk together 2 cups all-purpose flour, 1 cup bread flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt, and 1 teaspoon instant espresso powder in a separate bowl.
  4. Mix Wet Ingredients: Stir in 2 large eggs and 1 teaspoon vanilla extract into cooled butter and sugar mixture. Gradually mix in dry ingredients.
  5. Add Chocolate and Toffee: Fold in 1 cup chopped semisweet chocolate and 1 cup toffee bits.
  6. Chill the Dough: Wrap dough in plastic wrap and refrigerate for 24-72 hours.
  7. Preheat and Portion: Let the dough soften at room temperature for 15 minutes and preheat oven to 350°F. Scoop out the dough into 3-tablespoon-sized balls.
  8. Bake Cookies: Bake cookies for 12-14 minutes until lightly golden. Reshape into rounds and sprinkle with flaky sea salt.
  9. Cool Completely: Transfer cookies to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Measure flour accurately for best results. Chilling the dough enhances flavor and texture. Use quality chocolate for richer flavor.

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