There’s something truly magical about the aroma of freshly baked cookies wafting through my kitchen. Today, I’m thrilled to share my Brown Butter Chocolate Chip Cookies recipe with you – a delightful twist on the classic chocolate chip cookies! The moment you take a bite, you’ll savor the rich, nutty flavor of brown butter combined with the sweetness of chocolate and toffee. Trust me, this is a treat worth indulging in! Whether you’re making these for a gathering or just for yourself, I guarantee these cookies will bring smiles and nostalgia to anyone who takes a bite.
Why You’ll Love This Recipe
- Incredible Flavors: The combination of brown butter, chocolate, and toffee creates a rich flavor profile that’s simply irresistible.
- Perfect Texture: The balance between crispy edges and a chewy center makes these cookies the ultimate indulgence.
- Easy to Make: With straightforward steps, you can whip these up in no time – perfect for a fun baking afternoon!
- Versatile: Enjoy them warm from the oven, or freeze for later – chocolate chip cookies are always a win in any scenario.
Ingredients
To create these delicious cookies, you’ll need the following ingredients:
- Unsalted butter – for that rich, creamy goodness.
- All-purpose flour – the base for our cookie dough.
- Baking soda – to give our cookies that perfect lift.
- Kosher salt – to balance and enhance the sweet flavors.
- Dark brown sugar – adds moisture and a deeper flavor.
- Granulated sugar – for sweetness and to help give cookies their texture.
- Large eggs – for binding the cookie dough.
- Vanilla extract – a classic flavor that enhances sweetness.
- Chocolate toffee bars – for that delightful crunch and caramel flavor.
- Chocolate wafers (preferably 72% cacao) – to ensure the chocolate flavor shines bright.
- Flaky sea salt – a finishing touch that takes these cookies over the top!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making these Brown Butter Chocolate Chip Cookies is a fun and enjoyable process. Here’s a step-by-step guide to get those cookies baking!
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir gently and keep an eye on it as it foams and then transforms into a beautiful brown color – this should take about 5–8 minutes. Once it’s browned to perfection, pour it into a mixing bowl and let it cool slightly. You want it to be warm, not hot, so a cozy 10 minutes should do the trick!
While my butter is cooling, I whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¾ teaspoon of kosher salt in another bowl. This step ensures that your dry ingredients are well combined and ready for the next stage.
Now, add the dark brown sugar and granulated sugar to the warm butter. Using an electric mixer, beat on medium speed until everything is nicely incorporated – this should only take about a minute. Now it’s time to add in the eggs (make sure they’re at room temperature!) and the 2 teaspoons of vanilla extract. Turn the mixer speed to medium-high and beat until the mixture is light and thick, about 1 minute.
Reduce the speed to low and gently add the dry ingredients to the wet mixture, mixing just combined. Next, fold in the chocolate toffee bars and chocolate wafers with a wooden spoon or rubber spatula. The dough may seem a bit loose at first, but let it rest in the bowl for about 30 minutes at room temperature – I promise it will thicken up!
Preheat your oven to 375°F and prepare a baking sheet with parchment paper. Using an ice cream scoop, portion out the dough, placing round balls about 3 inches apart on the baking sheet. Don’t flatten them; these cookies are meant to spread and puff up beautifully. Sprinkle a little flaky sea salt on top to enhance the flavors!
Bake the cookies for about 9–11 minutes, until the edges are golden brown while the centers remain soft. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough, using a cool baking sheet and fresh parchment paper.
Pro Tips for Making the Recipe
- Make sure to watch the butter carefully while browning; it can go from perfectly brown to burnt very quickly.
- Don’t skip the chilling stage – this allows the flavors to meld and enhances the cookie texture.
- Experiment with different types of chocolate. Using a mix of white, milk, or dark chocolate can add fun flavors!
- Want more toffee kick? Add a bit of toffee bits along with the bars for an extra crunchy surprise!
How to Serve
These Brown Butter Chocolate Chip Cookies are perfect any time of day! Serve them warm with a scoop of vanilla ice cream on top for a delicious dessert. Pair them with a cup of coffee or a glass of cold milk to enhance the experience. Craving a snack? Grab one or two on the go—you’ll feel like a kid again with every bite!
Make Ahead and Storage
Got leftover dough? You can make it up to 3 days ahead and store it in the refrigerator. Just cover it well! If you’re looking to preserve your delicious creation for longer, freeze the cookie dough for up to 3 months. When you’re ready to bake, allow it to come to room temperature before scooping and baking! As for baked cookies, they can be stored in an airtight container at room temperature for up to a week (if they last that long) – although they are usually devoured before then!
Now, get those ovens preheated, and let’s make some delectable Brown Butter Chocolate Chip Cookies! Trust me; each bite is worth the wait!
Brown Butter Chocolate Chip Cookies
Equipment
- Medium Saucepan
- Electric mixer
- Baking sheet
- Parchment paper
- Wire Rack
Ingredients
Butter
- 1 cup unsalted butter
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt Diamond Crystal or Morton
Sugars
- 1 cup dark brown sugar packed
- ⅓ cup granulated sugar
Wet Ingredients
- 2 large eggs room temperature
- 2 tsp vanilla extract
Mix-ins
- 2 1.4-oz. chocolate toffee bars chopped (preferably Skor)
- 1½ cups chocolate wafers preferably 72% cacao
- Flaky sea salt for sprinkling
Instructions
- Cook the butter in a saucepan over medium heat, stirring frequently, until browned (5–8 minutes). Let cool for about 10 minutes.
- Whisk flour, baking soda, and salt in a separate bowl.
- Add sugars to the cooled butter and mix well. Beat in eggs and vanilla until light and thick. Combine with dry ingredients, then stir in toffee bars and chocolate wafers.
- Let the dough sit for at least 30 minutes to thicken.
- Preheat oven to 375°F and prepare a baking sheet. Scoop out dough onto the sheet, spacing them 3 inches apart. Sprinkle with sea salt.
- Bake until edges are golden and centers are soft (9–11 minutes). Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Dough can be prepared 3 days ahead; chill in the refrigerator or freeze for up to 3 months.