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Brown Butter Toffee Cookies (Soft & Chewy)

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4.1 from 57 reviews

These soft and chewy Brown Butter Toffee Cookies are bursting with rich toffee pieces and enhanced with the nutty flavor of browned butter and a hint of vanilla. Finished with a sprinkle of sea salt, these American-style dessert cookies offer a perfect balance of sweetness and saltiness. The recipe includes a detailed how-to on browning butter for maximum flavor.

Ingredients

Scale

Brown Butter

  • 1 cup unsalted butter (cut into tablespoon-sized pieces)

Cookie Dough

  • 1 cup (200 g) brown sugar (light or dark, or a blend of both)
  • ⅔ cup (135 g) white sugar
  • 2 eggs, room temperature preferred
  • 1 ½ teaspoon vanilla extract
  • 2 ¾ cups (350 g) all-purpose flour
  • 1 teaspoon cornstarch (cornflour in UK)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (170 g) milk chocolate toffee pieces (e.g., Heath Milk Chocolate Toffee Pieces)
  • Sea salt for sprinkling on top (fine or coarse, as preferred)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper. Set them aside for later use.
  2. Brown the Butter: Cut unsalted butter into tablespoon pieces and place them in a medium saucepan over medium-low heat. Once melted, increase heat just above medium. Continuously swirl and scrape the pan sides with a wooden spoon or heatproof spatula as the butter bubbles and pops. When bubbling slows and the butter turns brown with a nutty aroma, quickly remove it from heat. Pour browned butter into a large heatproof bowl and let cool for 25-30 minutes.
  3. Mix Sugars and Eggs: Add brown sugar and white sugar into the cooled browned butter, stirring well to combine. Add eggs one at a time, stirring thoroughly after each addition to ensure a smooth mixture.
  4. Add Vanilla: Stir in the vanilla extract evenly into the mixture for flavor depth.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  6. Incorporate Dry Into Wet Ingredients: Gradually add the dry flour mixture into the browned butter and sugar mixture, stirring until almost fully combined.
  7. Add Toffee Pieces: Fold in the milk chocolate toffee pieces, ensuring they are well distributed throughout the dough.
  8. Scoop Cookies: Using a tablespoon measure (about 1 ½ Tbsp or 45g), drop heaping, rounded scoops of dough onto the prepared cookie sheets, spacing them at least 2 inches apart.
  9. Bake: Bake in the preheated oven for 9-10 minutes or until cookie edges just start to turn golden brown. The cookies will remain soft and may look slightly underbaked in the centers when removed.
  10. Add Sea Salt: Immediately after removing the cookies from the oven, lightly sprinkle sea salt over the tops for contrast and enhanced flavor.
  11. Cool Cookies: Let the cookies cool on the baking sheet for about 3 minutes. Use a spatula to gently loosen and remove the cookies from the parchment paper, as the toffee pieces may stick. Then transfer to a cooling rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
  • Using a blend of light and dark brown sugar enhances the depth of flavor in the cookies.
  • Be attentive while browning butter to prevent burning; watch for a nutty aroma and golden brown color.
  • Sea salt topping balances the sweetness and intensifies the toffee flavor.

Find it online: https://yumfoodusa.com/brown-butter-toffee-cookies-soft-and-chewy/