Sweet and salty toffee chocolate chip cookies are an elevated twist on classic chocolate chip cookies- soft and chewy, packed with chocolate chips, salted toffee bits, and brown butter flavor. They are the most flavorful cookies you'll ever make!
These toffee chocolate chip cookies completely redefine the classic chocolate chip cookie. It's the homemade toffee chips and nutty brown butter that make them so incredible!
I used my pecan chocolate chip cookie as the base of the toffee cookies and they turned out perfect. Made in one bowl (you don't need a stand mixer!) with melted butter for thick, bakery-style cookies- everyone will be asking you for the recipe! And if you love these, you'll love my chocolate peppermint cookies, too.
Why We Love Brown Butter Toffee Cookies
- Soft and chewy texture with crispy edges and gooey centers.
- Packed with chocolate chips and crunchy toffee bits in every bite!
- Like in our brown butter banana bread, the brown butter brings a buttery and caramelized flavor.
- You only need one bowl and a handful of simple ingredients! (For more one-bowl cookie recipes, try butterscotch cookies and million-dollar cookies)
- Toffee chocolate chip cookies are the ultimate crowd-pleasing cookie for the holiday season; Christmas cookie boxes, Thanksgiving dessert table, or an everyday occasion!
Ingredient Notes and Substitutions
Brown sugar: For chewy chocolate chip cookies and a delicious molasses and butterscotch flavor. Use dark brown sugar or light brown sugar.
Chocolate chips: For melty chocolate pools like in my pumpkin chocolate chip cookies, use a chopped chocolate bar. Try dark chocolate chips, semi-sweet chocolate chips, or a combination. White or milk chocolate chips can be used for a sweeter cookie.
Salted butter: The extra salt balances the sweetness of the toffee flavor, similar to miso cookies. Browning the butter elevates these toffee chocolate chip cookies to the next level!
Toffee pieces: Homemade toffee has a delicious caramel flavor that complements the chocolate. Store-bought toffee bits (like heath bars) can be used in substitution.
Vanilla bean paste: Substitute with vanilla extract if needed.
Step 1: Make the toffee bits. Vigorously whisk the brown butter into the melted butter. Cook until it has a runny peanut butter consistency and reads 295°F on a thermometer.
Pour the hot toffee onto a silpat-lined baking sheet. Once completely cool, smash into pieces!
Step 3: Whisk the wet ingredients. In a large mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar for 1 minute. Then whisk in the egg, egg yolk, and vanilla bean paste.
Step 4: Mix in the dry ingredients. Use a rubber spatula to fold in the flour, baking soda, salt, chocolate chips, and toffee pieces until just combined.
Step 6: Bake! Bake the frozen cookies spaced 2-3 inches apart for 12-16 minutes, or After baking, top the toffee chocolate chip cookies with extra chocolate chunks and toffee pieces. Cool on a wire rack and enjoy!
Expert Tips for the Best Cookies
Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Don't skip the chilling time! This step is important for flavor development, texture improvement, and reduced spreading. All of these contribute to a cookie that is tender and well-rounded in flavor!
Use a large cookie scoop for best results. Cookies that are scooped in smaller portions will melt differently in the oven. A large 3-tbsp scoop is the key to achieving soft gooey centers and crispy edges.
Don't burn the butter! I wrote an entire tutorial on how to make brown butter if you are new to baking and want to learn more!
Heath toffee bits can be found in the candy or chocolate aisle. You can also find them online!
No, the dough must be frozen solid before baking otherwise the cookies will spread too much in the oven.
Sure! I recommend a 2-tablespoon cookie scoop. They will bake a few minutes less than the indicated bake time.
Store the baked cookies at room temperature in an airtight container for 2-3 days. You can store the frozen cookie dough balls in an airtight container in the freezer for up to 3 months!
Making brown butter is simple to do but requires constant attention! See the video in the recipe card below for a step-by-step guide to browning butter. Once you try it (and love it) make brown butter chocolate coffee cookies next!
More Chocolate Chip Cookie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Toffee Chocolate Chip Cookies
For the Homemade Toffee
- 4 tablespoon salted butter
- ½ cup light brown sugar packed
- ½ teaspoon vanilla bean paste or vanilla extract
For the Cookie Dough
- 14 tablespoon salted butter cold
- ½ cup + 2 tbsp light brown sugar packed
- ½ cup granulated sugar
- 1 whole egg
- 1 large egg yolk
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 ⅔ cup + 1 tbsp all-purpose flour *See notes below for measuring*
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup chopped dark chocolate, 72% or chocolate chips
- ½ cup homemade toffee pieces *from recipe above* or store-bought heath bar
- Prepare the baking sheet: Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
- Make the homemade toffee: Over medium heat, melt the butter then whisk in the brown sugar and vanilla for 1 minute. Cook the sugar for 8-10 mins, whisking occasionally, until a thermometer reads 295°F/146°C and it has a melted peanut butter consistency. If at any point the toffee begins to separate, remove the pan from the heat and whisk vigorously until it comes back together. Then pour the toffee onto the prepared baking sheet. Set aside to cool.4 tablespoon salted butter, ½ cup light brown sugar, ½ teaspoon vanilla bean paste
- Smash the toffee into pieces: Once cool, (about the time it takes to brown and cool the butter for the cookie dough) use a meat mallet or heavy object to smash the toffee into pieces.
- Brown the butter: Cook the butter in a stainless steel pan over medium heat until it looks foamy, smells nutty, and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks- this is normal! Scrape into a large bowl and cool to room temperature (20-30 minutes). You should have about ¾ cup (160 grams) of browned butter.14 tablespoon salted butter
- Whisk in the wet ingredients: Once cool, whisk in the brown sugar and granulated sugar. Then whisk in the egg, egg yolk, and vanilla until combined.½ cup + 2 tablespoon light brown sugar, ½ cup granulated sugar, 1 whole egg, 1 large egg yolk, 2 teaspoon vanilla bean paste
- Mix in the dry ingredients: Fold in the flour, baking soda, salt, chocolate chips, and toffee pieces until just combined. Cover the bowl with plastic wrap and chill it in the fridge for 30 minutes, this makes it easier to scoop!1 ⅔ cup + 1 tablespoon all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ¾ cup chopped dark chocolate, 72%, ½ cup homemade toffee pieces
- Scoop and chill the cookie dough: Scoop the dough with a 3-tbsp scoop onto a parchment-lined baking sheet. Chill the tray in the freezer for a minimum of 3-4 hours, overnight is best! They must be frozen when baking!
- Bake the cookies: When ready to bake, preheat the oven to 350°F/180°C. Space the cookies 2-3 inches apart. You will need to bake them on two trays if baking the whole batch! Bake for 12-16 minutes, or until the edges are golden brown but the middle is puffy and underbaked.
- Straight out of the oven, sprinkle with extra toffee pieces, chocolate chips, and flaky sea salt if desired. Let cool completely on a wire rack then enjoy!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.