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Salted Brown Butter Toffee Chocolate Chunk Cookies

Salted Brown Butter Toffee Chocolate Chunk Cookies

5 from 12 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
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 45 minutes
Servings 15 cookies


  • 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


  • 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 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 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.
  • 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!



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.


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
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