If you didn’t think brown butter chocolate chip cookies (BBCCCs) could get any better, I’m here to tell you they can. Don’t get me wrong, my BBCCCs are one of my favourite cookies of all time and they are definitely my most requested, but sometimes you need to go all out and make and insane cookie filled with tasty things and this was one of those times. Today we’re talking about brown butter hazelnut toffee chocolate chip cookies!
We’re using our same basic recipe (we don’t stray too far from perfection) but this time we’re cutting up chocolate chunks from two different kinds of chocolate – bittersweet and semisweet. Because we’re crazy we’re also adding plenty of chopped hazelnuts (Oregon’s state nut!) and some toffee bits.
These cookies are sweet, crunchy, nutty, and chocolatey. I really just want to run to my freezer and grab one of the ones I stored in there. It’s taking every ounce of self-control I can find to stay seated in this chair after editing these photos. I’m also trying not to drool all over my computer. Food blogger problems.
Mind over matter. It also helps that my knee hurts too. Nothing like a bad knee to keep you seated!
Other than the additional ingredients, these cookies are exactly the same as our beloved BBCCCs. You add the ingredients in the same order, still chill the dough before you bake it and remind yourself that you probably shouldn’t take a piping hot, soft cookie off the tray the second it comes out of the oven.
Have a little patience, we don’t want burned hands or mouths, ok?
The hazelnuts make this a very Oregon cookie and I love it. In combination with the toffee they give these cookies such incredible flavour. Brown butter hazelnut toffee chocolate chip cookies – I hope you all love them as much as I do!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 2 bars bittersweet chocolate, chopped
- 1 bar semisweet chocolate, chopped
- 1 cup chopped hazelnuts
- 1 cup Heath 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 a 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 extract.
- Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chocolate chunks, hazelnuts, and toffee bits.
- Place dough in the refrigerator for at least 30 minutes.
- 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 12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
