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    Home » Recipes » Cookies

    Salted Brown Butter Toffee Chocolate Chunk Cookies

    Published: Mar 4, 2019 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 19 votes
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking
    Salted Brown Butter Toffee Chocolate Chunk Cookies | Stress Baking

    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.

    Salted Brown Butter Toffee Chocolate Chunk Cookies on a white counter with one torn in half

    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.

    Salted Brown Butter Toffee Chocolate Chunk Cookies
    Salted Brown Butter Toffee Chocolate Chunk Cookies

    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.

    A large stack of Salted Brown Butter Toffee Chocolate Chunk 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.

    Making salted toffee chocolate chunk cookies

    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 – after that, it will quickly start to brown and you’re remove it from heat and transfer it a large bowl to cool while you prep the rest.
    Butter being melted in a small saucepan
    Butter being browned in a small saucepan

    Combine the wet ingredients. Well, first you’ll 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 (aff link) for about a minute to combine. Add an egg and vanilla and beat again to fully combine.

    Brown sugar being mixed into butter
    Wet cookie mixture with egg in a clear bowl

    Add the dry ingredients to the wet ingredients. 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.

    Flour being mixed in to cookie dough batter
    Cookie dough in a clear bowl

    Fold in the add ins! 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.

    Cookie dough with add ins in a clear bowl
    Thick cookie dough in a clear bowl

    Sprinkle with a little salt. 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.

    Cookie dough dropped on a baking sheet
    Flake salt being sprinkled on cookie dough

    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.

    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.

    A bottle of Watkins Co. Vanilla extract in the middle of freshly baked cookies

    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. 

    A closeup of the inside of a Salted Brown Butter Toffee Chocolate Chunk Cookies

    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
    Salted Brown Butter Toffee Chocolate Chunk Cookies

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Salted Brown Butter Toffee Chocolate Chunk Cookies

    Salted Brown Butter Toffee Chocolate Chunk Cookies

    5 from 19 votes
    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
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 45 minutes
    Servings 15 cookies
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Small saucepan
    • Mixing bowls
    • Whisk
    • Stand Mixer
    • Hand mixer
    • Spatula
    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • Wire cooling racks

    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.
      ½ cup unsalted butter
    • In a medium bowl, whisk together flour, baking soda and kosher salt. Set aside.
      1 cup all purpose flour | ½ teaspoon baking soda | 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).
      ½ cup light brown sugar | 3 tablespoons granulated sugar
    • Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).
      1 egg | 1 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.
      ¾ cup dark or bittersweet chocolate | ¾ cup 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 or parchment paper.
    • Use a medium cookie scoop (about 1 ½ 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

    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.

    Nutrition

    Calories: 245kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • S’mores Toffee Bark
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    • Soft & Chewy Chocolate Chip 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!

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    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Misty

      November 22, 2022 at 10:52 am

      5 stars
      Hi, how do you store them and how long do they last, if they last? They are SO delicious!

      Reply
      • Leslie Kiszka

        November 23, 2022 at 8:14 am

        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.

        Reply
    2. Joyce Juhasz

      September 05, 2021 at 7:47 pm

      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

      Reply
      • Leslie Kiszka

        September 06, 2021 at 1:20 pm

        I hope you love them as much as I do!

        Reply
    3. Shawna Mcalearney

      August 22, 2021 at 8:42 pm

      5 stars
      One of the best cookie recipes of all time!!

      Reply
    4. Shawna Mcalearney

      August 22, 2021 at 8:41 pm

      5 stars
      One of the best cookie recipes of all time!

      Reply
      • Leslie Kiszka

        August 22, 2021 at 9:04 pm

        I tend to agree with this ;) Thanks so much for the comment and rating, Shawna!

        Reply
    5. Melissa

      May 30, 2021 at 11:54 am

      5 stars
      I’m with Rachel Brown on these…. totally my go to!

      Reply
      • Leslie Kiszka

        May 30, 2021 at 11:56 am

        Yay!

        Reply
    6. Rachel Brown

      May 28, 2021 at 3:58 pm

      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.

      Reply
      • Leslie Kiszka

        May 30, 2021 at 11:53 am

        I’m so glad that you like them – and I promise not to tell nana ;)

        Reply
    7. Ari

      March 03, 2021 at 12:30 pm

      Are you able to make the dough a day ahead?

      Reply
      • Leslie Kiszka

        March 09, 2021 at 8:46 am

        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.

        Reply
        • Adrianna

          January 06, 2023 at 11:41 pm

          5 stars
          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

        • Leslie Kiszka

          January 07, 2023 at 8:15 am

          Love the idea of using bread flour – so glad that you liked them!

    8. Erin

      December 28, 2020 at 8:54 pm

      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!

      Reply
      • Leslie Kiszka

        December 29, 2020 at 12:08 pm

        I’m so glad you liked them – they’re definitely a favorite of mine!

        Reply
    9. Anne Sharkey

      December 06, 2020 at 10:05 pm

      5 stars
      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!!

      Reply
      • Leslie Kiszka

        December 07, 2020 at 9:17 am

        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!

        Reply
    10. T Booker

      January 06, 2020 at 2:12 pm

      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.

      Reply
      • Leslie Kiszka

        January 06, 2020 at 4:18 pm

        I’m so happy to hear that – thank you so much for coming back to leave a comment to share your experience!

        Reply
    11. lisa y

      December 12, 2019 at 8:35 pm

      5 stars
      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

      Reply
      • Leslie Kiszka

        December 13, 2019 at 10:04 am

        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 ;)

        Reply
    12. Chef Markus Mueller

      March 11, 2019 at 5:02 am

      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!

      Reply
    13. Jo

      March 11, 2019 at 4:41 am

      5 stars
      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

      Reply
    14. Loreto and Nicoletta Nardelli

      March 11, 2019 at 2:18 am

      5 stars
      They do look wonderfully addictive :-) ! Love the chew, those chocolate pockets, and the nice crinkle!

      Reply
    15. lauren

      March 11, 2019 at 12:51 am

      5 stars
      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!

      Reply
    16. Julie

      March 10, 2019 at 10:07 pm

      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!

      Reply
    17. Sharon

      March 09, 2019 at 9:36 pm

      5 stars
      I LOVE all the flavors in this cookie recipe! The toffee and chocolate chunks are a match made in heaven.

      Reply
    18. Kelly Anthony

      March 09, 2019 at 5:47 pm

      Descriptions don’t usually leave me salivating, but this one — oh my! It all sounds so delicious. How could you NOT make these cookies?!

      Reply
    19. Chef and Steward

      March 08, 2019 at 10:12 am

      These cookies look AMAZING! Printing to bake this with my son over the weekend!

      Reply
    20. Anna

      March 08, 2019 at 7:57 am

      5 stars
      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!

      Reply
      • Leslie Kiszka

        March 08, 2019 at 8:29 am

        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!

        Reply
    21. Corina Blum

      March 07, 2019 at 3:38 pm

      5 stars
      Chocolate chip cookies are my favourites but I love how these have toffee and sea salt in. It really must make them totally addictive!

      Reply
    22. Corina Blum

      March 07, 2019 at 3:24 pm

      5 stars
      I love homemade cookies and yes, you’re right, there is nothing better than the smell of freshly baked cookies!

      Reply
    23. Denise

      March 07, 2019 at 10:45 am

      5 stars
      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.

      Reply
    24. Gloria

      March 04, 2019 at 8:35 pm

      5 stars
      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.

      Reply

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