Toffee Brown Butter Chocolate Chip Cookies

78 mins
Serves 14
tiktok.com

Directions

  1. 1Combine 1/2 cup unsalted butter and 1 cup light brown sugar in a saucepan.
  2. 2Combine 1/2 cup unsalted butter and 1 cup light brown sugar in a saucepan.
  3. 3Combine 1/2 cup unsalted butter and 1 cup light brown sugar in a saucepan.
  4. 4Place the saucepan over medium heat.
  5. 5Place the saucepan over medium heat.
  6. 6Place the saucepan over medium heat.
  7. 7Allow the butter to melt and whisk it together with the sugar.
  8. 8Allow the butter to melt and whisk it together with the sugar.
  9. 9Allow the butter to melt and whisk it together with the sugar.
  10. 10Bring the mixture to a bubble, whisking consistently.
  11. 11Bring the mixture to a bubble, whisking consistently.
  12. 12Bring the mixture to a bubble, whisking consistently.
  13. 13Use a candy thermometer and wait for the mixture to reach 300°F (about 8 minutes).
  14. 14Use a candy thermometer and wait for the mixture to reach 300°F (about 8 minutes).
  15. 15Use a candy thermometer and wait for the mixture to reach 300°F (about 8 minutes).
  16. 16Remove the toffee mixture from heat and pour onto a silicone or parchment-lined baking sheet.
  17. 17Remove the toffee mixture from heat and pour onto a silicone or parchment-lined baking sheet.
  18. 18Remove the toffee mixture from heat and pour onto a silicone or parchment-lined baking sheet.
  19. 19Quickly spread the mixture out with a spatula to a smooth slab.
  20. 20Quickly spread the mixture out with a spatula to a smooth slab.
  21. 21Quickly spread the mixture out with a spatula to a smooth slab.
  22. 22Let the toffee cool for 20 minutes until hardened.
  23. 23Let the toffee cool for 20 minutes until hardened.
  24. 24Let the toffee cool for 20 minutes until hardened.
  25. 25Break the toffee apart into small pieces using a mallet wrapped in plastic wrap.
  26. 26Break the toffee apart into small pieces using a mallet wrapped in plastic wrap.
  27. 27Break the toffee apart into small pieces using a mallet wrapped in plastic wrap.
  28. 28Melt 1 cup of unsalted butter in a saucepan and cook over medium heat until the milk solids have browned and the butter is a nutty brown color.
  29. 29Melt 1 cup of unsalted butter in a saucepan and cook over medium heat until the milk solids have browned and the butter is a nutty brown color.
  30. 30Melt 1 cup of unsalted butter in a saucepan and cook over medium heat until the milk solids have browned and the butter is a nutty brown color.
  31. 31Transfer the browned butter to a Pyrex cup, and add 2 tablespoons of water to make the liquids equal to 1 cup.
  32. 32Transfer the browned butter to a Pyrex cup, and add 2 tablespoons of water to make the liquids equal to 1 cup.
  33. 33Transfer the browned butter to a Pyrex cup, and add 2 tablespoons of water to make the liquids equal to 1 cup.
  34. 34Allow the browned butter mixture to cool to room temperature, about 30 minutes.
  35. 35Allow the browned butter mixture to cool to room temperature, about 30 minutes.
  36. 36Allow the browned butter mixture to cool to room temperature, about 30 minutes.
  37. 37In a small bowl, mix together 2 cups all-purpose flour, 1 1/2 tsp salt, and 1 tsp baking soda.
  38. 38In a small bowl, mix together 2 cups all-purpose flour, 1 1/2 tsp salt, and 1 tsp baking soda.
  39. 39In a small bowl, mix together 2 cups all-purpose flour, 1 1/2 tsp salt, and 1 tsp baking soda.
  40. 40In a large bowl, combine 1 cup dark brown sugar, 1/2 cup white sugar with the cooled brown butter.
  41. 41In a large bowl, combine 1 cup dark brown sugar, 1/2 cup white sugar with the cooled brown butter.
  42. 42In a large bowl, combine 1 cup dark brown sugar, 1/2 cup white sugar with the cooled brown butter.
  43. 43Whisk vigorously to combine the sugars and butter until homogenous.
  44. 44Whisk vigorously to combine the sugars and butter until homogenous.
  45. 45Whisk vigorously to combine the sugars and butter until homogenous.
  46. 46Add 1 tsp vanilla extract and 1/2 rounded tsp espresso powder, then whisk to combine.
  47. 47Add 1 tsp vanilla extract and 1/2 rounded tsp espresso powder, then whisk to combine.
  48. 48Add 1 tsp vanilla extract and 1/2 rounded tsp espresso powder, then whisk to combine.
  49. 49Next, add 1 large egg and 1 egg yolk, whisking to combine thoroughly.
  50. 50Next, add 1 large egg and 1 egg yolk, whisking to combine thoroughly.
  51. 51Next, add 1 large egg and 1 egg yolk, whisking to combine thoroughly.
  52. 52Add the dry ingredients (flour, salt, baking soda) to the wet ingredients.
  53. 53Add the dry ingredients (flour, salt, baking soda) to the wet ingredients.
  54. 54Add the dry ingredients (flour, salt, baking soda) to the wet ingredients.
  55. 55Mix gently with a spatula to combine, stopping once no more streaks of flour are visible and a dough has formed.
  56. 56Mix gently with a spatula to combine, stopping once no more streaks of flour are visible and a dough has formed.
  57. 57Mix gently with a spatula to combine, stopping once no more streaks of flour are visible and a dough has formed.
  58. 58Add 1 1/2 cups semi-sweet chocolate chunks, 1/2 cup dark chocolate chunks and 1 cup toffee bits.
  59. 59Add 1 1/2 cups semi-sweet chocolate chunks, 1/2 cup dark chocolate chunks and 1 cup toffee bits.
  60. 60Add 1 1/2 cups semi-sweet chocolate chunks, 1/2 cup dark chocolate chunks and 1 cup toffee bits.
  61. 61Mix once more to combine the chocolate and toffee bits into the dough.
  62. 62Mix once more to combine the chocolate and toffee bits into the dough.
  63. 63Mix once more to combine the chocolate and toffee bits into the dough.
  64. 64Use a 3 tbsp cookie scoop to portion the cookie dough onto a lined plate or baking sheet.
  65. 65Use a 3 tbsp cookie scoop to portion the cookie dough onto a lined plate or baking sheet.
  66. 66Use a 3 tbsp cookie scoop to portion the cookie dough onto a lined plate or baking sheet.
  67. 67Cover the scooped cookie dough and place it in the freezer for at least 3 hours or overnight.
  68. 68Cover the scooped cookie dough and place it in the freezer for at least 3 hours or overnight.
  69. 69Cover the scooped cookie dough and place it in the freezer for at least 3 hours or overnight.
  70. 70When ready to bake, preheat the oven to 350°F.
  71. 71When ready to bake, preheat the oven to 350°F.
  72. 72When ready to bake, preheat the oven to 350°F.
  73. 73Bake cookies for 15 minutes until golden brown.
  74. 74Bake cookies for 15 minutes until golden brown.
  75. 75Bake cookies for 15 minutes until golden brown.
  76. 76Remove the cookies from the oven.
  77. 77Remove the cookies from the oven.
  78. 78Remove the cookies from the oven.
  79. 79Transfer the cookies to a cooling rack after 5 minutes.
  80. 80Transfer the cookies to a cooling rack after 5 minutes.
  81. 81Transfer the cookies to a cooling rack after 5 minutes.
  82. 82Sprinkle the cookies with flaky salt.
  83. 83Sprinkle the cookies with flaky salt.
  84. 84Sprinkle the cookies with flaky salt.
  85. 85For misshapen cookies, use a round cup or bowl to gently reform them into a circle while still warm.
  86. 86For misshapen cookies, use a round cup or bowl to gently reform them into a circle while still warm.
  87. 87For misshapen cookies, use a round cup or bowl to gently reform them into a circle while still warm.
  88. 88Allow to cool and enjoy!
  89. 89Allow to cool and enjoy!
  90. 90Allow to cool and enjoy!

Ingredients

  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 cup unsalted butter, melted
  • 1 cup unsalted butter, melted
  • 1 cup unsalted butter, melted
  • 2 tbsp room temp water
  • 2 tbsp room temp water
  • 2 tbsp room temp water
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 rounded tsp espresso powder
  • 0.5 rounded tsp espresso powder
  • 0.5 rounded tsp espresso powder
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1.5 cups semi-sweet chocolate chunks
  • 1.5 cups semi-sweet chocolate chunks
  • 1.5 cups semi-sweet chocolate chunks
  • 0.5 cup dark chocolate chunks
  • 0.5 cup dark chocolate chunks
  • 0.5 cup dark chocolate chunks
  • 1 cup toffee bits
  • 1 cup toffee bits
  • 1 cup toffee bits
  • flakey salt
  • flakey salt
  • flakey salt

Equipment

saucepancandy thermometersilicone-lined baking sheetparchment-lined baking sheetspatulawhiskPyrex cupsmall bowllarge bowlcookie scoop (3 tbsp)cooling rackround cup or bowloven

Tips

  • Browning butter makes a significant difference, elevating the flavor profile of anything it's added to.
  • Using a high-quality baking sheet like Williamsonoma's gold touch series helps cookies bake evenly and prevents them from spreading too thin.
  • Store cookie dough in the freezer and pop in the oven whenever you crave a cookie.
  • For misshapen cookies, use a round cup or bowl to gently reform them into a circle immediately after baking.