Salted Brown Butter Toffee Chocolate Chunk Cookies
These salted brown butter toffee chocolate chunk cookies are chewy cookies filled with gooey pockets of chocolate, crunchy bits of toffee, and a nutty flavor from the brown butter that's all topped off with a sprinkling of flake sea salt for a truly addictive dessert. No dough chilling required! Try one of my other cookie recipes next.
Emily said: “This is hands down the best cookie I’ve ever made. I tried some variations w/chocolate chunks and nuts to try and plus it up, but they weren’t quite as good. This recipe as written is the perfect cookie. No need for improvements. 11/10⭐⭐⭐⭐⭐“
Question for you: is there anything better than the smell of cookies fresh out of the oven?
Wait, yes there is – the taste of cookies fresh out of the oven.
And also that perfect crinkle of a cookie as it sets when it's fresh out of the oven. And puddles of melty chocolate that haven't yet set, and may or may not burn your mouth, but are totally worth it.
Also cookie dough that you can't help but keep tasting while you're waiting for your cookies to come out of the oven.
Okay, let's just say there are a lot of really great things involved with baking cookies. And especially with these cookies.
Brown butter gives it a whole other dimension of flavor, and you can never go wrong with chocolate and toffee together. And add a little salt?
Heaven. Pure, unadulterated heaven. These are toffee cookies taken to the next level.
I can't take credit for the origin of this recipe, since I adapted it from a recipe on Bon Appetit whose pictures have been making my mouth water for the last year. I liked theirs, but to be honest I like mine more.
[gasp]
Honestly, it's partially a matter of accessibility. Those chocolate wafers they use are WONDERFUL, but – in my experience – can be difficult to obtain. I wanted a recipe that could be made easily with what you probably have in your pantry – or at least the bulk of it.
Picking up a bag of toffee baking bits is much easier (and cheaper) than that chocolate.
Key Ingredients
- Unsalted butter
- All-purpose flour
- Baking soda
- Kosher salt
- Light brown sugar
- Granulated sugar
- Egg
- Pure vanilla extract
- Dark or bittersweet chocolate
- Toffee pieces
- Sea salt flakes
How to make salted toffee chocolate chunk cookies
Step 1: The first step is browning the butter. Browned butter has a bold and nutty flavor that really enhances the overall flavor intensity of these cookies. So don't skip this step! Heat it in a small saucepan over medium heat until it foams, then bubbles.
Step 2: After that, it will quickly start to brown and you'll remove it from heat and transfer it to a large bowl to cool while you prep the rest.
Step 3: Whisk to combine the dry ingredients in a medium bowl and set it aside. And then you'll add brown sugar and granulated sugar to the bowl of browned butter and mix it on medium speed with a hand mixer for about a minute to combine. Add an egg and vanilla and beat again to fully combine.
Step 4: Add an egg and vanilla and beat again to fully combine.
Step 5: With the mixer on low speed, add the dry mixture to the bowl of wet ingredients and beat to just combine.
It will thicken as you add the rest of the dry mixture in, so turn up the speed a notch if you need to.
Step 6: Fold in the chocolate and toffee!
For the pictures below, I actually used toffee wafers and chocolate chunks, but the rest of the photos show the toffee chips. Both taste delicious, both are addictive. You can't wrong.
Step 7: Use a medium cookie scoop (aff link) (about 1 1/2 tablespoons) to drop the dough onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room – I usually only do 5 cookies on each sheet, just to be safe. Top each cookie with some extra chocolate pieces or toffee bits if desired.
Step 8: I like to add a dash of Maldon Sea Salt Flakes (aff link) to the top of each cookie for the perfect sweet and salty combo. The amount you want to add is up to you! Just keep in mind the salt flakes are larger than typical salt granules, giving a bolder flavor.
Bake and cool! This is critical. Well, baking is critical – obviously. But so is the cooling time – you want to let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This allows them to fully set and get those gorgeous crinkles.
Pro tip: Use a quality vanilla extract
Another thing that makes my cookies so freaking good is that I use The Watkins Co. pure vanilla extract. I'm sure you've seen it a million times, and there's a good chance you already have it in your cabinet!
It's award-winning and for good reason: because it's a low-alcohol formula, you can still taste the flavor in your baked goods. And what's the point of adding an ingredient with flavor if you can't taste the flavor in the end product?
That's just silly.
How many cookies does this recipe make?
This recipe makes about 12-15 good-sized cookies, so if you want more than that, just double the recipe – and note that browning the butter may take a smidge longer.
There cookies are addictive, so just keep that in mind if you're considering making a bunch to keep around the house to satisfy your sweet tooth. You may have the best intentions and think that you're going to eat one and be done, but… well, you won't. I'm sorry.
Will power has no place in the presence of these discs of sweet and salty excellence.
But, hey – if you manage to limit your consumption to a single cookie and you don't break out in FOMO sweat, you get a big high five from me.
Reward yourself… with another cookie.
More Toffee Recipes
- Salted Toffee Crunch Brownie Brittle
- Sweet Buttercrunch Toffee from Hunger Thirst Play
- Toffee Cheesecake Pie from Together as Family
- Chocolate Dipped Toffee Pecan Shortbread Cookies from Cooking Classy
- Butterscotch Toffee Chocolate Fudge Cookies from Sally's Baking Addiction
More Chocolate Chunk Recipes
- People can never say no to these malted milk cookies full of chocolate chunks
- Thick peanut butter cookies dotted with melty chocolate chunks? Yes, please!
- Or maybe these soft and chewy blondie bars loaded with dark chocolate chunks and ribbons of gooey, rich, homemade salted butterscotch
FAQs
It adds a whole other dimension of flavor! Brown butter has a bold and nutty flavor that really enhances the overall flavor intensity of these cookies.
In my opinion, they're better with melted butter because they spread a bit more than recipes where you use softened butter. I enjoy thinner, crinkly cookies.
Adding *too much* butter can cause the cookies to be greasy and flat. Make sure that you're only adding 1/2 cup unsalted butter (1/2 cup = 8 tablespoons = a full stick).
I wouldn't say it's better or worse – but it gives you a different flavor!
You can swap regular unsalted butter for brown butter in any recipe that calls for melted butter.
Always unsalted butter. The salt gets concentrated during the browning process and it could end up messing up the overall flavor of the cookies. I never use salted butter for my recipes because I want full control over the amount of salt I'm adding.
This recipe makes about 12-15 good-sized cookies, so if you want more than that, just double the recipe – and note that browning the butter may take a smidge longer.
You can make the dough up to 3 days ahead of time – just keep it tightly covered in the fridge, then let come to room temperature before baking.
The best way is to store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week.
Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!
Salted Brown Butter Toffee Chocolate Chunk Cookies
Equipment
Ingredients
- ½ cup unsalted butter
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1 teaspoon Watkins pure vanilla extract
- ¾ cup dark or bittersweet chocolate, chopped
- ¾ cup toffee pieces
- Sea salt flakes, for topping
Instructions
- In a small saucepan over medium heat, cook butter, stirring frequently. After a few minutes it will bubble, then foam, and then quickly brown – at that point, turn off the heat and give it a quick stir. Pour into a large bowl and let cool.1/2 cup (113 ½ g) unsalted butter
- In a medium bowl, whisk together flour, baking soda and kosher salt. Set aside.1 cup (125 g) all purpose flour1/2 teaspoon (½ teaspoon) baking soda1/2 teaspoon (½ teaspoon) kosher salt
- In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer on medium speed to beat to combine (about 1 minute).1/2 cup (110 g) light brown sugar3 tablespoons granulated sugar
- Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).1 egg1 teaspoon Watkins pure vanilla extract
- With your mixer running on low speed, slowly add the flour mixture and beat until just combined.
- Use a spatula to fold in the chocolate and toffee pieces.3/4 cup (131 ¼ g) dark or bittersweet chocolate3/4 cup (177 3/7 g) toffee pieces
- Set the dough aside to rest and thicken (on the counter, not in the fridge) – at least 20 minutes, longer if you have the time.
- Preheat your oven to 375°F and prepare two baking sheets with nonstick silicone mats (aff link) or parchment paper.
- Use a medium cookie scoop (aff link) (about 1 1/2 tablespoons) to drop batter onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room – I usually only do 5 cookies on each sheet, just to be safe.
- Top each cookie with some extra chocolate pieces or toffee bits if desired, as well as a small sprinkle of flake sea salt.Sea salt flakes
- Bake on the middle rack for 8 minutes or until the edges are golden, but the centers still soft.
- Let cool on the baking sheet for 5-10 minutes (they will crinkle and set during this time), then transfer to a wire rack to cool completely.
- Serve and enjoy!
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
This is hands down the best cookie I’ve ever made. I tried some variations w/chocolate chunks and nuts to try and plus it up, but they weren’t quite as good. This recipe as written is the perfect cookie. No need for improvements. 11/10.
Emily, you just made my week! Annnnd inspired me to make these again this weekend :)
Hi, how do you store them and how long do they last, if they last? They are SO delicious!
I’m so glad you like them, they’re a favorite of mine! They typically keep at room temperature in an airtight container for up to a week – I tend to keep mine in the fridge during the warmer months, just in case the kitchen gets too warm.
Cookies look absolutely delicious.
I am going to bake these scrumptious cookies tomorrow which Is Labor Day.
I’m so happy to have found your blog.
Can’t wait to get other delicious recipes. Joyce
I hope you love them as much as I do!
One of the best cookie recipes of all time!!
One of the best cookie recipes of all time!
I tend to agree with this ;) Thanks so much for the comment and rating, Shawna!
I’m with Rachel Brown on these…. totally my go to!
Yay!
These are my go-to chocolate chip cookies now…. shhh don’t tell my nana (her recipe was my previous go-to). I use pre-packaged toffee (Skor) bits and mini semi sweet chocolate chips and these turn out great every time! I’m not one to like too much chocolate in my cookies so I definitely just eye ball the measurements for the toffee and chocolate portions.
I’m so glad that you like them – and I promise not to tell nana ;)
Are you able to make the dough a day ahead?
Yep! In the notes of the recipe card I indicate that you can make the dough up to 3 days ahead of time – just keep it tightly covered in the fridge, then let come to room temperature before baking.
This is the closest I could find to these coffee crunch cookies my coffee shop used to make back home. Instead of chocolate I use white chocolate chips. And I flatten out the cookies myself because otherwise they don’t cook fully in the middle and then the outer edges are cooked too long. Also the first time I used this recipe I used bread flour because that’s all I have and it made them so much chewier! Which is good. Honestly this is delicious. I top with sea salt and toffee pieces too. Mmmmm
Love the idea of using bread flour – so glad that you liked them!
These cookies were AMAZING! I didn’t have the toffee chips, so I just used dark chocolate chips, but still so good! The brown butter gives it such depth of flavor and the sea salt flakes added the last touch of perfection. The best cookies EVER!
I’m so glad you liked them – they’re definitely a favorite of mine!
I just made these for a cookie exchange and got rave reviews!!! I didn’t want to make a plain cookie but didn’t have time to do a ton of crazy steps cause I only really thought about what to make the day before— a few simple delish tweaks made a chocolate chip cookie into something divine!!
These are certainly not plain! Thank you so much for coming back to leave a comment and rating, it makes me so happy to hear you liked them!
Best CC Cookie recipe EVER! My son is not really a chocolate fan but loves these. Will be baking another batch today because my husband and I are addicted.
I’m so happy to hear that – thank you so much for coming back to leave a comment to share your experience!
I wanted to comment because these cookies are soooooo good, these are the best cookies!!! I made them and they were as described, soft inside and crunchy on the outside. I will be making more, not enough cookies with just 1 batch :p
Thank you so much for coming back to leave a comment and a rating! And I totally agree – multiple batches of these are a necessity ;)
These look absolutely perfect. I love my cookies to be a little gooier, and not as crispy. Having chocolaty chunks melted a inside is even better! I’ll have to surprise my daughter with a batch of these!
Those brown butter cookies looks phenomenal. The flavours of these cookies are spot on for my palate. I agree the smell of freshly baked cookies are heavenly
They do look wonderfully addictive :-) ! Love the chew, those chocolate pockets, and the nice crinkle!
The only thing that could make these cookies better is if they made themselves! Love the crispy edge and the chewy center on these cookies!
Yessss I LOVE all things toffee and feel like it’s such an overlooked ingredient/flavor. Add a little salt for that salty-sweet combination and I am there!
I LOVE all the flavors in this cookie recipe! The toffee and chocolate chunks are a match made in heaven.
Descriptions don’t usually leave me salivating, but this one — oh my! It all sounds so delicious. How could you NOT make these cookies?!
These cookies look AMAZING! Printing to bake this with my son over the weekend!
These cookies look to die for! Love that they are egg-free, and the texture looks just perfect! I can only imagine how heavenly they must smell straight out of oven! Can’t wait to give your recipe a try!
They’re actually not egg free as it calls for one egg, but if you make them and try an egg substitute let me know how it turns out!
Chocolate chip cookies are my favourites but I love how these have toffee and sea salt in. It really must make them totally addictive!
I love homemade cookies and yes, you’re right, there is nothing better than the smell of freshly baked cookies!
oooh they do look scrumptious! I am sure the are quite addicting! Also I too love Watkins Vanilla! Its been a while since I bought some.
HAHAH…years ago I used to sell Watkins products. I remember that vanilla so well. These cookies look good and I just know they would taste delicious too.