These decadent brown butter toffee chocolate chunk cookies are a perfect balance of rich, nutty brown butter, gooey dark chocolate chunks, and sweet, buttery toffee bits. Their chewy texture and golden edges make every bite irresistible, while the bold flavors of brown butter and dark chocolate make them extra indulgent.
I’ve been on a quest to find the perfect chocolate chip cookie! My favorite local bakery makes a delicious version using brown butter, giving them a nutty, caramel-like flavor.
I’ve made 100’s of batches of cookies in an attempt to recreate them, and these brown butter toffee chocolate chunk cookies are the closest. These cookies are chewy with crispy edges and the addition of toffee bits add extra texture and flavor.
If you like this recipe, try my peanut butter blossom cookie recipe.
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Ingredients
Brown butter toffee chocolate chunk cookies are an elevated version of the classic chocolate chip cookie. Brown butter and toffee bits combine with flaky sea salt to create the chewiest, most flavorful cookie.
- Unsalted butter
- All-purpose flour
- Baking soda
- Cornstarch
- Cinnamon
- Light brown sugar
- Granulated sugar
- Eggs
- Pure vanilla extract
- Semi-sweet or dark chocolate chunks
- Toffee bits
- Kosher salt
- Flakey sea salt
See recipe card for quantities.
Instructions
Brown butter toffee chocolate chunk cookies use the same method as regular chocolate chip cookies, with the addition of browning the butter first.
- Brown the butter according to the instructions below. Allow the butter to cool and solidify before using in your recipe.
- With a mixer, cream the butter together with the brown sugar and granulated sugar until light and fluffy. About 2 minutes. Add in the eggs and vanilla. Mix until just combined
- In a separate bowl, mix other the baking soda, corn starch, cinnamon and flour.
- Slowly add the dry ingredients to the wet ingredients. Make sure to mix until combined but don’t overmix.
5. Preheat the over to 350º. Line a baking sheet with parchment paper or a silicone mat. Scoop the dough into 2 tablespoon-sized balls. Sprinkle with flakey or chunky sea salt (optional).
6. Chill for at least 20 minutes before baking. Bake for 10-12 minutes at 350º or until the top looks set. Transfer to a wire rack to cool.
How to Brown Butter
To make brown butter toffee chocolate chunk cookies you’ll need to start with browing the butter. Although it looks like a lot of steps, browning butter is fairly straightforward. The key is no watch the butter carefully as it browns to ensure that it does not burn.
- Choose your skillet: Use a light-colored or stainless steel skillet to easily monitor the butter’s color change.
- Add butter: Place the desired amount of butter (unsalted or salted) into the skillet. Usually, 4-6 tablespoons is a good amount for browning.
- Heat the skillet: Turn the heat to medium and let the butter melt completely. Stir occasionally to help it melt evenly.
- Watch for foaming: As the butter melts, it will begin to foam. This is the water content evaporating. Stir gently during this stage.
- Look for color change: After the foaming subsides, keep stirring. The milk solids will begin to brown, turning from yellow to golden brown.
- Smell the nutty aroma: The butter will release a nutty, caramel-like fragrance when it reaches the browning stage. This is a key indicator it’s ready. Don’t let it go past this or it will burn quickly.
- Remove from heat: Once the butter is browned, immediately remove the skillet from the heat to prevent burning.
- Use or store: Use the browned butter immediately in your recipe, or let it cool and store for later use.
Equipment
Storage
Store these cookies in an airtight container or zip lock bag so they don’t dry out. They should last for around 5 days at room temperature or 10 days in the fridge.
Top Tip: Chill the Dough
Once your cookie dough is mixed, put the entire bowl or a baking sheet with portioned balls in the fridge. You can chill the dough for up to 25 hours before baking which gives the everything time to blend together when the flour is hydrated by the wet ingredients. Let it thaw slightly before baking if it chills more than 2 hours. Save a step by chilling the dough balls directly on a sheet tray.
FAQ
Your favorite dark, semi-sweet or milk chocolate chips or chunks can be used.
Always store these in an airtight container so they don’t dry out. They should last for around 5 days at room temperature or 10 days in the fridge.
Yes! These cookies can be frozen for up to 3 months. Store them in a freezer bag and thaw overnight in the fridge before enjoying.
Maldon sea salt is the absolute best flakey sea salt. I buy it in a big container on Amazon and it lasts for years.
Brown Butter Toffee Chocolate Chunk Cookies
Ingredients
1 cup (2 sticks) unsalted butter, brown* (see instructions above)
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cornstarch
½ teaspoon cinnamon
1 cup light brown sugar packed
⅓ cup granulated sugar
2 large eggs + 1 egg yolk
2 teaspoons pure vanilla extract
1 cup Semi-sweet or dark chocolate chunks
½ cup toffee bits
Flakey sea salt for topping
Instructions
- Brown the butter according to the instructions above under How to Brown Butter. Allow the butter to cool and solidify before using in your recipe.
- With a hand mixer or stand mixer (with the paddle attachment), cream the cooled and solidified butter together with the brown sugar and granulated sugar until light and fluffy. About 2 minutes.
- Add in the eggs and vanilla. Mix until just combined.
- In a separate bowl, mix other the baking soda, corn starch, salt, cinnamon and flour.
- Slowly add the dry ingredients to the wet ingredients. Make sure to mix until combined but don’t over mix.
- Fold in the chocolate chunks and toffee bits.
- Chill the dough for at about 30 minutes in the fridge.
- Preheat the over to 350º. Line a baking sheet with parchment paper or a silicone mat.
- Scoop the dough into 2 tablespoon-sized balls. Do not roll the dough into balls. Allow them to have rough edges.
- Sprinkle with flakey sea salt (optional).
- Chill for at least 20 minutes before baking. You can also freeze the dough balls at this stage if you want to save some.
- Bake for 10-12 minutes at 350º or until the top looks set. Transfer to a wire rack to cool.
- Category: Dessert
- Method: Baking
- Cuisine: American
These cookies are so good! Mine didn’t look as nice as the pictures, but they still tasted great.
My spouse and I absolutely love your blog and find your recipes to be perfect. This one is no exception! The toffee bits add a lot to the brown butter chocolate chip cookies.
These are my new favorite! The flavor is so good and it’s the perfect combination of crispy and chewy.
wow wow wow! These cookies were so good! I love to toffee bits.
These cookies are so good! I browned the butter, but next time don’t think I will bother as it’s extra work and I think all the chocolate and toffee add enough. Thanks!
These cookies are incredible!
I’m so glad I found this recipe. I’ve made them a few times but don’t always have time to brown the butter but they are still really tasty.
These are the most incredible cookies! Thank you for another perfect recipe.
Perfect cookie for anyone who prefers texture complexity and layered flavors. It’s a bit more work to brown the butter but soo worth it!
This is the best cookie recipe I have tried in a while!
These might be the best cookies I’ve ever made. I don’t really like the step to brown butter but it’s so worth it!
The toffee bits add a nice crunch to a already good cookie base.
I love this cookie recipe! IT does taste like a bakery cookie.