My love for all things brown butter is well documented. I was looking for a way to use up some ingredients I had and these brown butter chocolate toffee cookies were born.
If I’m being honest, this isn’t an entirely new recipe. In fact, it’s basically the recipe for my brown butter coffee toffee cookies without the espresso powder. If it ain’t broke, don’t fix it, right? Brown butter, chocolate and toffee are a match made in heaven. Sweet, salty, nutty, and a little bitter from the chocolate. There’s a reason any brown butter cookie is always popular on here!
These cookies, and every other cookie with brown butter, are a hit everywhere I go. My sister is getting married in December and I’m doing the desserts. She’s been joking around that all of the cookies are just going to be some variation of a brown butter chocolate chip cookie. What can I say, the girl has good taste!
Brown Butter Chocolate Toffee Cookies
Here’s how we make these cookies.
First up, we brown the butter. Put it in a saucepan, melt it, let it bubble and foam. You’ll be able to smell a sort of nutty smell. Stir the butter to see if the milk solids are turning brown (this is what makes “browned” butter). Stir it all up so it doesn’t burn, and then pour it into a bowl – make sure you scrape off allllll of the brown butter goodness. That’s what gives these cookies their depth of flavour. We want this to cool, so set it aside while you get the other ingredients ready.
Once it’s cool, combine it with both the white and brown sugar, and then add in the eggs one at a time, followed by the vanilla bean paste. You can use vanilla extract if you don’t have vanilla bean paste.
After that, we throw in our dry ingredients. Flour, baking soda, salt, and cream of tartar. Mix this all so a nice dough forms, then go all in with the toffee bits and chocolate. I used really large chocolate wafers for these and didn’t chop them before I put them in. That resulted in chocolate literally flying out of my mixer. I don’t recommend encouraging your cookie dough to fly around your kitchen.
This cookie dough goes in the fridge before we make it. I like to refrigerate it for an hour, but as long as you refrigerate it for at least 30 minutes, it’ll be good to go. Then we bake and enjoy!
Soft, full of flavour, and stuffed with chocolate and toffee in every bite. These aren’t a cookie you want to miss out on!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 bag Guittard chocolate wafers or 2 bars bittersweet chocolate, finely chopped
- 1 bag toffee bits
Instructions
- Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate and toffee bits.
- Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Preheat oven to 350°F.
- Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
