These chewy toffee cookies are 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 chilling required! Try one of my other cookie recipes next.
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.
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.
This recipe makes 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 cookies.
More toffee, toffee, toffee:
- 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
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!
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Salted Brown Butter Toffee Chocolate Chunk Cookies
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 45 minutes
- Yield: 15 cookies 1x
Description
These chewy cookies are 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 chilling required!
Adapted from Bon Appetit
Ingredients
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1 teaspoon Watkins pure vanilla extract
- 3/4 cup dark or bittersweet chocolate, chopped
- 3/4 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.
- In a medium bowl, whisk together flour, baking soda and kosher salt. Set aside.
- In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer (aff link) on medium speed to beat to combine (about 1 minute).
- Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).
- 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.
- 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 silicon 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.
- 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 (aff link) to cool completely.
- Serve and enjoy!
Notes
Make ahead: 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.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cookies, dessert, salted toffee, toffee cookies, chocolate chunk cookies
A big thank you to The Watkins Co. for an adorable gift box full of various products for me to try, including my go-to pure vanilla extract!
T Booker says
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.
Leslie Kiszka says
I’m so happy to hear that – thank you so much for coming back to leave a comment to share your experience!
lisa y says
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
★★★★★
Leslie Kiszka says
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 😉
Chef Markus Mueller says
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!
Jo says
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
★★★★★
Loreto and Nicoletta Nardelli says
They do look wonderfully addictive 🙂 ! Love the chew, those chocolate pockets, and the nice crinkle!
★★★★★
lauren says
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!
★★★★★
Julie says
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!
Sharon says
I LOVE all the flavors in this cookie recipe! The toffee and chocolate chunks are a match made in heaven.
★★★★★
Kelly Anthony says
Descriptions don’t usually leave me salivating, but this one — oh my! It all sounds so delicious. How could you NOT make these cookies?!
Chef and Steward says
These cookies look AMAZING! Printing to bake this with my son over the weekend!
Anna says
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!
★★★★★
Leslie Kiszka says
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!
Corina Blum says
Chocolate chip cookies are my favourites but I love how these have toffee and sea salt in. It really must make them totally addictive!
★★★★★
Corina Blum says
I love homemade cookies and yes, you’re right, there is nothing better than the smell of freshly baked cookies!
★★★★★
Denise says
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.
★★★★★
Gloria says
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.
★★★★★